During the 1990s, the European Union (EU) evaluated a number of phthalates that were being used, or were requested for use as additives in plastics. These included the extensively investigated substances BBP, DBP, DEHP, DINP and DIDP, as well as a large number of phthalates for which there was little or no toxicity information. Phthalates are a class of compounds used most commonly as a softener for products made with polyvinyl chloride (PVC). In the food industry phthalate compounds are most commonly used for plastic packaging materials
In 1994, faced with these uncertainties, the EU decided to set a tolerable daily intake (TDI) for many phthalic esters, based on a study. As per the EFSA (European Food Safety Authority), scientists generally agree that the studies should not be used for human risk assessment as rodents are highly sensitive to peroxisome.

Based on recent evaluation of the five commonly used Phtahate plasticizers, the EU food safety regulator has either lowered, maintained or in some cases enhanced acceptable daily intake limits. The changes could eventually allow more or less use of the individual phthalate compounds in plastic packaging, depending on whether the recommendations are approved by the EU's parliament.
Food contamination occurs because of the use of PCV in wrapping materials. Phthalates have been found in meat, fish, milk products, and other foods with a high fat content. The European parliament in July banned six phthalate softeners in PVC toys and childcare articles that can be find their way into children's mouths, expected to come into force sometime next year.

DBP, DEHP and BBP affect the testes and reproduction. DINP and DIDP have an affect on the liver. Due to the different effects the panel was not able a give an overall group TDI for the chemicals. In the case of BBP, EFSA's scientific panel recommends that the EU raises the TDI limits to of 0.5 mg/kg of body weight (bw), from 0.1 mg/kg bw.
The panel noted that the dietary exposure to BBP derived from packaging and other sources may contribute up to about 1% of the TDI value.
In the case of DBP the panel recommends lowering the minimum TDI to 0.01 mg/kg bw from 0.05 mg/kg bw. The panel notes that exposure to DBP from food consumption is in the range of the TDI.
For DEHP the panel recommends keeping the TDI at 0.05 mg/kg bw. The panel recommends that the TDI for DIDP should also be maintained at 0.15 mg/kg bw.
The TDIs for DIDP and DINP were also maintained at 0.15 mg/kg bw.