Maya Ellison
Plastic is everywhere, and it's no surprise that it has infiltrated our food supply. Microplastics and nanoplastics, tiny particles resulting from the breakdown of larger plastics, have been detected in various foods, including salt, seafood, sugar, and even bottled water. While the health risks of ingesting these particles are not yet fully understood, their presence in our food raises concerns about potential harm to human health and the environment. The food industry uses plastic additives and packaging, which can lead to plastic chemicals ending up in our meals. This has sparked debates about food safety and the need for regulatory action to protect public health. With plastic so pervasive, it's challenging to avoid exposure, but steps can be taken to minimise the presence of plastics in our food.
| Characteristics | Values |
|---|---|
| Presence of plastic additives in food | Studies have found plastic additives in a variety of foods, including fast food, baby food, salt, seafood, sugar, beer, bottled water, honey, milk, tea, and more. |
| Health risks | Plastic additives have been linked to potential health risks, including endocrine disruption, increased risk of cancer, birth defects, and infertility. |
| Regulatory action | The FDA is aware of the presence of plastic additives in food and is monitoring research on their health effects. The FDA has taken some action, such as banning BPA in baby bottles and sippy cups, but there are calls for more stringent regulations to protect public health. |
| Recommendations | Experts recommend reducing plastic use, especially single-use plastics, and opting for glass or silicone containers for food storage to minimize exposure to plastic additives. |
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What You'll Learn
Plasticizers in food
Plasticizers are chemicals used to make plastic more flexible and durable. The most common plasticizers are called phthalates, and they have been linked to a long list of health concerns, even at very low levels. Phthalates can get into food in a variety of ways, including through food packaging, tubing, conveyor belts, and gloves used during food processing, as well as through contaminated water and soil.
While the human body is capable of eliminating phthalates and other bisphenols from its systems, constant exposure to these chemicals means that they enter our blood and tissue almost as quickly as they are eliminated. This constant exposure may have harmful effects, and the cumulative impact of even very small amounts over time could increase health risks. This makes it difficult to trace any particular bad health outcome, such as a heart attack or breast cancer, directly to these chemicals.
Several studies have found associations between frequent fast food or ultra-processed food consumption and increased exposure to ortho-phthalates. A preliminary analysis of food items from popular fast-food chains in the United States quantified the concentrations of eight ortho-phthalates and three replacement plasticizers. The study found varying levels of these chemicals across different food types and within the same fast-food chains.
There are limited studies on nanoplastics in the food supply, and the current scientific methods for detection and measurement are not very reliable. This makes it challenging to assess the potential toxicity and impact of these chemicals on human health. While there is no confirmed safe level of phthalates, it is generally agreed that lower levels are better.
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Microplastics in salt, seafood, sugar, etc
Plastic pollution is a significant environmental problem, with plastic waste often ending up in oceans and waterways. Over time, larger plastics break down into smaller particles called microplastics and nanoplastics. These tiny plastic particles have been found in various food and beverage sources, including seafood, salt, sugar, and more.
Seafood
Seafood products, including fish and shellfish, are a significant source of microplastics in the human diet. Studies have shown that top European shellfish consumers may ingest up to 11,000 plastic particles per year. The consumption of seafood has been identified as a major route of exposure to microplastics for humans. Microplastics have been detected in various seafood items, such as bivalve mollusks, and they can have harmful effects on human health. Once ingested, microplastics can reach the gastrointestinal tract, causing oxidative stress, cytotoxicity, and translocation to other tissues. Additionally, they can release harmful chemical substances and act as carriers of microorganisms.
Salt
Commercial salt products from various countries have also been found to contain microplastics. Studies have detected microplastic particles in salt brands from eight different countries, with an average of 55.2 ± 43.7 MP/kg. The most common plastic polymers found in salt were polypropylene and polyethylene. The presence of microplastics in salt contributes to the annual human exposure to these particles, with estimates of up to 15,540 particles/kg/bw/year for adults and 3552 particles/kg/bw/year for children.
Sugar
Microplastics have also been detected in sugar brands, particularly in Iran. Studies have shown an average of 57.7 ± 20.6 particles/kg of microplastics in sugar samples. Similar to salt, the presence of microplastics in sugar contributes to the annual human exposure, with higher estimates for adults compared to children.
While the health risks of ingesting microplastics are not yet fully understood, they have been associated with negative biological responses in humans, including inflammation, oxidative stress, and potential carcinogenesis. The FDA continues to monitor research on the impact of microplastics and nanoplastics in food and will take regulatory action if necessary to protect public health.
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Phthalates in food packaging
Ortho-phthalates, commonly referred to as "phthalates", are chemicals used in plastic products to make the material soft and less brittle. They are most commonly used in polyvinyl chloride (PVC) or vinyl. Phthalates have been used in food packaging or other minor food contact uses such as components of adhesives, lubricants, and sealants.
Phthalates are not authorised to be directly added to food. However, they can be present in food due to environmental contamination where foods are grown or raised, and through food packaging and handling equipment, like cellophane, paper, and plastic in contact with food.
The FDA has received petitions from NGOs and industry groups to revoke the approval of the use of phthalates in food packaging and handling equipment due to safety concerns. In 2018, the FDA agreed to consider revoking the approval of most uses of phthalates, and in 2022, the FDA issued a final rule that removed the authorised food contact uses of most phthalates. The FDA is currently working on an updated safety assessment of the remaining authorised uses, and phthalates are included on the list of select chemicals under FDA review.
Studies have linked phthalates to various health problems, particularly concerning reproductive, developmental, and endocrine-related issues. Exposure is of particular concern for pregnant women and young children as phthalates can harm normal development. However, the full extent of the threat is unclear, as many FDA-approved phthalates lack published safety data.
It is challenging to completely avoid exposure to phthalates, as they are ubiquitous in food and other products like printed receipts and household dust. While the human body can eliminate phthalates, constant exposure means they enter our blood and tissue quickly. The harmful effects of phthalates may also be cumulative, increasing health risks over time.
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Plastic chemicals in fast food
Plastic by-products and chemicals have been found in fast food, with potentially harmful effects on human health. A study published in Environmental Health Perspectives analysed the food intake and urine samples of over 8,000 people. The results indicated that those who consumed the most fast food had nearly 40% more phthalates in their urine compared to those who did not eat fast food. Phthalates are additives that make plastic more flexible and are used in the packaging and manufacturing of fast food. Meats and grain products such as pizza, rice, noodles, and bread were identified as the biggest culprits for phthalate contamination.
Furthermore, a study by the Silent Spring Institute found that nearly half of fast-food wrappers and one-fifth of paperboard food boxes contained detectable levels of fluorine, indicating the presence of per- and polyfluoroalkyl substances (PFASs). PFASs are used to make wrappers and boxes grease-resistant, but they can leach into food, especially with heat and grease. Previous studies have linked certain PFASs, such as perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS), to various health issues, including kidney and testicular cancer, low birth weight, thyroid disease, decreased sperm quality, pregnancy-induced high blood pressure, and immune system problems in children.
Another plastic chemical, azodicarbonamide (ADA), has been found in nearly 500 food items in the United States, including products from popular brands such as Pillsbury, Tyson, and Nature's Own. ADA is used as a "dough conditioner" to make dough easier to handle and produce puffier, more durable finished goods. Despite being approved by the FDA, the World Health Organization has stated that azodicarbonamide can induce asthma, respiratory symptoms, and skin sensitization.
While the FDA has banned certain plastic chemicals like BPA from baby bottles and infant formula containers, the presence of plastic by-products and chemicals in fast food remains a concern. These chemicals have been linked to potential health risks, including reproductive issues, IQ and behavioural problems in children, and various diseases. However, it is challenging to regulate and set safe limits due to the constant exposure to these chemicals from multiple sources.
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Plastic chemicals in baby food
Plastic chemicals have been detected in a variety of foods, including fast food, supermarket staples, and even baby food. A report found that 84 out of 85 tested supermarket foods and fast foods contained plastic chemicals. This included baby food, along with items like cereal and yogurt.
Bisphenols and phthalates are two common plasticizer chemicals that have been found in food. Bisphenols, including BPA, have been used in plastics and resins since the 1950s and are often found in canned foods, plastic baby bottles, and food storage containers. Phthalates are used to make plastics more flexible and are found in food packaging, plastic wrap, and personal care products. These chemicals can also leach into food from plastic containers when heated, even if they are labelled "microwave-safe".
The presence of plastic chemicals in food is a growing concern for many, especially when it comes to children's health. While the human body can eliminate bisphenols and phthalates, constant exposure means these chemicals are entering the body as quickly as they are removed. The effects of these chemicals may be cumulative, and even very small amounts over time could increase health risks.
To avoid exposure to plastic chemicals in baby food, parents can opt for organic, locally-grown, and non-packaged foods. Glass, ceramic, silicone, and stainless steel containers are also recommended for storing and heating food instead of plastic containers.
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Frequently asked questions
Food additives can contain plastic. Phthalates, for example, are plasticizers used in food packaging and other food-contact materials.
Plasticizers are chemicals used to make plastics more durable. They can easily leach out of plastic and other materials.
Plasticizers can be harmful to human health, even in low quantities. Chronic exposure to plasticizers can disrupt the production and regulation of estrogen and other hormones, potentially increasing the risk of birth defects, infertility, and cancer.
To minimize exposure to plasticizers, avoid highly processed foods and opt for organic, locally grown, and non-packaged foods whenever possible. Do not microwave food in plastic containers, and store leftovers in glass containers instead of plastic ones.
The FDA currently allows "low" levels of plasticizers in food but is reviewing comments and may update dietary exposure estimates and safety assessments for permitted food contact uses of phthalates. Organizations like Consumer Reports and PIRG are advocating for the FDA to take action to reduce or eliminate plastic chemicals in our food.
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