Parabens are alkyl esters of p-hydroxybenzoic acid which are extensively used in cosmetics, pharmaceuticals and foodstuffs due to their antimicrobial properties. The most commonly used parabens are methyl-(MeP), ethyl-(EtP), propyl-(PrP) and butyl-(BuP) paraben. Most human exposure to parabens is achieved through the consumption of food or pharmaceutical products and the use of personal care products. However, studies on dietary parabens exposure and the associated factors are very scarce. The main aim of the present study was to explore factors associated with dietary exposure to parabens in Spanish adolescents according to gender. Dietary data and anthropometric measures were collected from 585 adolescents (53.4% boys) aged 12–16 years. Parabens exposure through diet was assessed using a food frequency questionnaire with food products providing more than 95% of energy and macronutrient intake being included in analysis. Stepwise regression was used to identify the foods that most contributed to parabens intake. Logistic regression was used to evaluate factors predicting higher dietary exposure to parabens. The main contributors to dietary MeP, EtP, PrP and BuP exposure in adolescent boys were eggs (41.9%), canned tuna (46.4%), bakery and baked goods products (57.3%) and pineapple (61.1%). In adolescent girls, the main contributors were apples and pears (35.3%), canned tuna (42.1%), bakery and baked goods products (55.1%) and olives (62.1%). Overweight/obese girls were more likely to belong to the highest tertile of overall parabens intake (odds ratio [OR]: 3.32; 95% confidence interval [95% CI]: 1.21–9.15) and MeP (OR: 3.05; 95% CI: 1.14–8.12) than those with a body mass index lower than 25 kg/m². These findings suggest a positive association between dietary exposure to parabens and overweight/obesity in adolescent girls.

对羟基苯甲酸酯是对羟基苯甲酸的烷基酯，由于其抗菌特性而广泛用于化妆品、药物和食品中。最常用的对羟基苯甲酸酯是甲基-(MeP)、乙基-(EtP)、丙基-(PrP)和丁基-(BuP)对羟基苯甲酸酯。大多数人类接触对羟基苯甲酸酯是通过食用食品或药品以及使用个人护理产品来实现的。然而，关于膳食对羟基苯甲酸酯暴露及其相关因素的研究非常少。本研究的主要目的是根据性别探索与西班牙青少年饮食接触对羟基苯甲酸酯相关的因素。饮食数据和人体测量数据来自 585 名 12-16 岁的青少年（53.4% 男孩）。使用食物频率问卷评估通过饮食接触对羟基苯甲酸酯，其中提供超过 95% 的能量和常量营养素摄入量的食品被纳入分析。逐步回归用于确定对羟基苯甲酸酯摄入量贡献最大的食物。Logistic 回归用于评估预测对羟基苯甲酸酯较高膳食暴露的因素。青春期男孩膳食 MeP、EtP、PrP 和 BuP 暴露的主要贡献者是鸡蛋 (41.9%)、金枪鱼罐头 (46.4%)、烘焙和烘焙食品 (57.3%) 和菠萝 (61.1%)。在青春期女孩中，主要贡献者是苹果和梨（35.3%）、金枪鱼罐头（42.1%）、烘焙和烘焙食品（55.1%）和橄榄（62.1%）。超重/肥胖女孩更有可能属于对羟基苯甲酸酯总摄入量的最高三分位数（优势比 [OR]：3.32；² . 这些发现表明，青春期女孩饮食中对羟基苯甲酸酯的暴露与超重/肥胖之间存在正相关。