ArticleJournal of environmental health science & engineering2025
Microplastics and phthalate esters in yogurt and buttermilk samples: characterization and health risk assessment.
Article in Journal of environmental health science & engineering, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Review
- Microplastic contamination in cheese from traditional and industrial production systems.Scientific reports · 2026Article
- From farm to fork: Microplastic contamination in the meat and dairy supply chain.Current research in food science · 2026Review
- Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Breaking the cycle of parasitic diseases with edutainment: The intersection of entertainment and education.PLoS neglected tropical diseases · 2025Review
- Article
- A study on phonemes recognition method for Mandarin pronunciation based on improved Zipformer-RNN-T(Pruned) modeling.PloS one · 2025Article
- Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The contamination of yogurt and buttermilk (doogh), two widely consumed dairy products, with microplastics (MPs) and phthalic acid esters (PAEs), and subsequently the health effects caused by the contamination of these products on humans, is a potential concern. In this study, the abundance and characteristics of MPs as well as the PAEs concentration in different types of yogurts and buttermilk available in the Iranian market were investigated. The average abundance of MPs in different types of yogurts and buttermilk was between 0.63 and 0.76 and 0.52-0.7 items/mL, respectively. Most detected MPs in yogurt and buttermilk samples were in the size range of 1000-5000 μm with the predominant color and shape of transparent and fiber, respectively. Polyethylene terephthalate (PET) and polyamide (PA) were the dominant polymers in yogurt and buttermilk samples, respectively. The average concentrations of PAEs in different types of yogurt and buttermilk samples were between 5.79 and 11.36 and 1.46-6.93 µg/L, respectively. The findings showed that Di(2-ethylhexyl) phthalate (DEHP) levels in yogurt and buttermilk samples may have a carcinogenic risk for adults and adolescents. According to the results of this study, the intake of MPs and PAEs through high consumption of yogurt and buttermilk should be recognized as a significant source of MPs in the human body. Supplementary Information: The online version contains supplementary material available at 10.1007/s40201-025-00939-z.
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