WIC-Endocrine Disruptor Study
California’s Women, Infants, and Children (WIC) program plays a vital role in supporting the nutritional needs of low-income families across the state. While WIC-approved foods are designed to provide essential nutrients to vulnerable populations, little is known about their potential contamination with endocrine disrupting chemicals (EDCs)—substances that can interfere with hormonal systems and pose serious health risks, particularly during critical stages of development.
Emerging research links EDC exposure to a range of adverse health outcomes, including developmental, reproductive, neurological, and immune effects. These risks are especially concerning for pregnant women, infants, and young children, who are more susceptible to the effects of these chemicals. Communities served by WIC are already disproportionately burdened by environmental health disparities, and the presence of harmful chemicals in everyday food items could further compound these inequities.
To assess the presence of EDCs in California WIC-approved food products, a total of 71 sampleswere purchased from retail locations in the San Francisco and San Diego areas in 2024 and 2025.Products selected included fresh, frozen, and canned fruits and vegetables, as well as a limitednumber of other WIC-eligible food items. The selection aimed to simulate a typical consumershopping experience and explore differences in potential contamination by product type andpackaging material.
All testing was conducted by Anresco Laboratories, an independent analytical testing laboratory accredited under ISO/IEC 17025:2017 by ANAB (Certificate Number AT-1551). Testing procedures followed validated, industry-standard methods to ensure reliable and reproducible results.
Ten fresh produce items were purchased in bulk and stored in plastic produce bags for 24 hours. The products were transported in an ambient temperature car for approximately 15 minutes before refrigeration. These included green beans, sugar snap peas, and artichokes. Several of these showed measurable DINP levels. While these plastic bags are typically made of polyethylene, there is the potential that short-term storage in plastic packaging may contribute to contamination. Another source of the fresh produce contamination could be the waxes used on fresh produce.
While this study offers valuab le insights into the presence of endocrine-disrupting chemicals
(EDCs)—particularly phthalates and BPA—in WIC-approved food products, several limitations
should be considered when interpreting the results:
Single Sample per Product:
Only one sample per product was selected and tested, rather than multiple samples across different lots or purchase times. As a result, the findings may not fully represent batch-to-batch variability or differences across manufacturing dates. Broader sampling would be needed to draw more generalizable conclusions about specific brands or product types.
Unknown Source of Contamination:
While phthalates and BPA were detected in the finished food products, this study did not assess where contamination occurred within the supply chain. Contaminants may have entered during:
As such, the findings cannot identify the precise point of chemical introduction or determine which part of the process poses the greatest risk.
Limited Chemical Scope:
The study focused on a defined list of phthalates and BPA, but did not test for:
Future testing could expand chemical coverage to offer a more comprehensive view of potential exposures.
No Assessment of Dietary Exposure or Health Risk:
This study measured chemical presence, not actual human exposure or health outcomes. While comparisons were made to California Prop 65 thresholds (e.g., NSRLs and MADLs), those values are regulatory benchmarks—not direct measures of personal health risk. Further research would be needed to assess:
Focus on a Limited Geographic Area:
All products were purchased in retail stores located in the San Francisco and San Diego areas. While this was intended to simulate a real consumer experience in two large California regions, it may not reflect the full diversity of shopping habits or product availability across the entire state.
Despite these limitations, the study highlights important potential exposure concerns and underscores the need for continued investigation into the sources and health implications of chemical contaminants in foods consumed by vulnerable populations, including women, infants, and children.
As regulatory agencies, researchers, and the public continue to prioritize the safety of our food supply, much of the current focus has appropriately centered on heavy metal contamination in food products. This is a critical issue, particularly for vulnerable populations like women, infants, and children, who are most at risk of the long-term health effects associated with toxic exposure. This study underscores the need to broaden the narrative beyond the ingredients themselves and consider the role of food packaging and processing materials in contributing to chemical contamination. Our findings show that phthalates and BPA—endocrine-disrupting chemicals linked to developmental, reproductive, and metabolic health concerns—can be present in the finished food products purchased by families using the California WIC program. In many cases, these contaminants likely originate not from the food source but from upstream components of the supply chain, including processing equipment, packaging materials, and storage conditions. While most tested products complied with current California Prop 65 pass/fail thresholds, the presence of these chemicals—especially in foods consumed regularly by disadvantaged communities—highlights a broader exposure concern. Food contact materials like plastic containers, cans, wraps, and bags can leach harmful substances into the foods they’re intended to protect, often without being subject to the same level of scrutiny as the food itself. As we look to strengthen food safety regulations and promote environmental justice, it is
imperative that food packaging and contact materials receive more attention as potential vectors of chemical exposure. This includes not only identifying high-risk materials, but also investing in safer alternatives, improving transparency in labeling, and promoting best practices across the food system—from farm to shelf.
Ultimately, protecting public health—especially the health of our most vulnerable populations—requires a holistic approach that considers both what’s in our food and what it’s touched by on its way to the plate. Broadening our focus in this way is essential for reducing harmful exposures, empowering informed consumer choices, and advancing true food safety and equity.
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