Ethan Clarke
Plastic is everywhere, and it's no surprise that it has made its way into our food. From the ubiquitous plastic water bottle to takeout containers and even cutting boards, plastic is constantly shedding microplastics and leaching chemicals into our meals and drinks. This process is accelerated by heat, which breaks down the chemical bonds in plastic, and certain foods, like fatty or oily substances, can also attract plastic chemicals. The human body is adept at eliminating bisphenols and phthalates, but the constant exposure means they enter our blood and tissue almost as quickly as they're expelled. With links to various health issues, including cancer and diabetes, the true cost of plastic is becoming more apparent.
| Characteristics | Values |
|---|---|
| Plastic containers | Takeout containers, water bottles, plastic baby bottles, plastic breast milk storage bags |
| Plastic components | Cutting boards, laminated paper cups |
| Chemicals | Bisphenols, phthalates, plasticizers, BPA |
| Health risks | Cardiovascular mortality, hormone-sensitive cancers (breast, thyroid, ovarian, kidney), diabetes, obesity, endocrine disruption |
| Temperature | High temperatures, especially over 40°C/104°F |
| Friction | Microplastics shed with more friction, e.g. dish towels, dishrags, cutting boards |
| Alternatives | Glass, stainless steel, porcelain, wood, silicone |
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What You'll Learn
Plastic containers exposed to heat
The chemicals found in plastic are a growing concern as they are increasingly showing up in our bodies. These chemicals can have harmful effects on human health, including interfering with hormones and potentially harming sexual function, fertility, and brain development. There is also evidence that plastic leaching into our food is a health hazard. While the impact of these chemicals can vary depending on the type of plastic polymer, the potential risk to human health is significant enough that the American Academy of Pediatrics has urged families to limit their use of plastic food containers.
In addition to the health concerns, plastic also has a negative environmental impact. Only 9% of all plastic waste has been recycled, and it contributes to global heating, pollution, and the ingestion of microplastics by humans and animals. The complex chemistry used to create plastics makes it difficult to know exactly what chemicals are present in food containers. However, we do know that some of these chemicals, such as bisphenol A (BPA) and phthalates, are endocrine disruptors and can be harmful to human health.
To reduce the risk of chemical exposure from plastic containers, it is recommended to avoid heating food in plastic, especially in the microwave and dishwasher. Instead, opt for glass, stainless steel, or lead-free ceramic containers for storing and reheating food. It is also important to avoid single-use plastics and disposable water bottles, as these contribute to the widespread ingestion of microplastics. By making these simple changes, individuals can reduce their exposure to potentially harmful chemicals and help reduce the environmental impact of plastic waste.
While some plastics, such as Polypropylene (PP), are generally considered safe for food use due to their high melting point, it is still important to use caution. PP plastic is widely recognized for its safety and is often used for microwavable food containers. However, it is always a good idea to prioritize safety and opt for alternative materials when possible, especially when it comes to storing and reheating food for children.
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Plastic containers with scratches
Plastic is a common material for food containers due to its durability, lightweight nature, and affordability. However, plastic containers are susceptible to scratching, which can create a breeding ground for bacteria and potentially allow chemicals to leach into the food stored within.
Scratches on plastic food containers can occur through normal wear and tear, or from exposure to sunlight and extreme temperature changes, resulting in a whitish "bloom" on the surface. These scratches provide an ideal environment for bacteria to thrive, which can then contaminate the food.
Additionally, scratches can increase the risk of chemical leaching. Plasticizers, such as phthalates, are commonly used to make plastic more flexible and durable. Bisphenols, such as BPA, are also added to plastics and have been linked to various health concerns. When plastic containers are scratched, these chemicals can more easily migrate into the food, potentially causing harmful effects, especially with steady exposure to small amounts over time.
To reduce the risk of chemical leaching and bacterial contamination, it is essential to properly care for plastic food containers. This includes regularly cleaning them to prevent a cloudy white film from becoming permanent and removing scratches as soon as they appear. Minor scratches can be treated with light abrasives like toothpaste, baking soda, or furniture polish. Deeper scratches may require the use of sandpaper, followed by polishing to restore shine.
While plastic containers with scratches may not pose an immediate health hazard, it is recommended to take proactive measures to ensure the safety and quality of stored food. By maintaining and caring for plastic containers, the risk of chemical leaching and bacterial growth can be minimized.
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Plastic water bottles
BPA is a commonly used additive in beverages and food, and it leaches out into these products. Some studies have found higher levels of BPA in tomato sauce due to its acidic nature. In addition to BPA, plastic water bottles can also release microplastics into the water. These tiny plastic particles can be generated through the friction of screwing and unscrewing the bottle cap. Each twist of the cap can produce about 500 microplastic particles, which then end up in the consumed water.
To minimize exposure to chemicals from plastic water bottles, it is recommended to avoid storing water in plastic containers, especially if exposed to heat. If plastic containers must be used, ensure they are properly sealed. Additionally, filtering water can help remove any chemicals that may have leached into it. It is also advisable to use glass or stainless steel containers whenever possible.
The regulation of plastic bottle production is currently lenient, and there is a lack of strict testing to ensure these products are safe for consumers. As a result, the public may unknowingly add potentially toxic chemicals to their water by using plastic bottles. This highlights the need for stricter manufacturing regulations and increased awareness among consumers about the potential risks associated with plastic water bottles.
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Plastic cutting boards
Plastic is everywhere, and it is no surprise that it has made its way into our kitchens. From food storage containers to cutting boards, plastic has become a common material for various kitchen tools. However, recent studies have raised concerns about the potential health hazards associated with using plastic cutting boards.
The primary concern with plastic cutting boards is their ability to release microplastics into our food. A study published in the journal Environmental Science & Technology found that chopping ingredients on certain types of plastic cutting boards, specifically polyethylene and polypropylene, can result in the release of microplastics. These tiny plastic particles can then cling to our food, leading to potential health risks. Another study published in Ecotoxicology and Public Health evaluated the amount of microplastics transferred to carrots when chopped on polypropylene and polyethylene cutting boards. The study found that each cut of the carrot generated 15 milligrams of microplastics, which could expose an individual to up to 50 grams of microplastics annually—the equivalent of 10 plastic credit cards.
The presence of microplastics in our food is a growing concern due to their potential impact on human health. While the human body can eliminate bisphenols and phthalates, constant exposure to these chemicals may lead to their presence in our blood and tissue. Additionally, the harmful effects of these chemicals may be cumulative, and even very small amounts over time could increase health risks. Microplastics have been found in our blood, lungs, and even the placenta, raising questions about their potential hazards to physical health.
To address these concerns, some people are opting for alternative materials for their cutting boards. Wooden cutting boards are often suggested as a replacement for plastic ones. Bamboo, in particular, is recommended by the USDA due to its denser and less porous nature compared to other types of wood. However, it is important to note that wooden cutting boards may be more challenging to clean and disinfect properly, potentially increasing the risk of foodborne illnesses. Therefore, it is recommended to use separate cutting boards for different types of food, such as using one board for fresh produce and bread and another for raw meat, poultry, and seafood.
While the health risks associated with plastic cutting boards are still being evaluated, consumers can take proactive steps to reduce their exposure to microplastics. Switching to alternative materials, such as bamboo or other non-porous surfaces like marble, glass, or pyroceramic, can be considered. Additionally, proper cutting board care and maintenance, including regular cleaning with hot soapy water and replacing worn-out boards, are crucial for maintaining food safety.
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Plastic takeout containers
While these containers are convenient, there are concerns about the safety of reusing them, especially when filled with hot food or liquids. This is because plastic can leach chemicals into food or drinks, especially at high temperatures, and also because of the risk of microplastic shedding, where tiny fragments of plastic break off into the contents of the container. Plasticizers, such as phthalates, are one of the main chemicals of concern, as they can act as endocrine disruptors, interfering with hormone production and regulation. Bisphenols, such as BPA, are another chemical often found in plastics, which can leach into food and have been linked to various health concerns.
It is difficult to determine the safety of reusing plastic takeout containers because there are thousands of different chemicals that can be added to plastics, and it is hard to know exactly what goes into each plastic product. However, some experts suggest that it is generally safe to reuse plastic takeout containers, although it is recommended to avoid using them in the microwave or dishwasher, and to avoid filling them with very hot food or liquids.
To reduce exposure to potentially harmful chemicals in plastic takeout containers, it is advisable to switch to alternative materials such as porcelain, glassware, stainless steel, or wood for food storage. It is also worth noting that while plastic takeout containers are convenient, other materials such as aluminum are easier to recycle.
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Frequently asked questions
Plastic can leach from food containers into your food in two ways: chemical leaching and microplastic shedding. Chemical leaching occurs when chemicals migrate directly from the plastic container into the food stored in it. This process is accelerated by high temperatures. Microplastic shedding occurs when tiny fragments of plastic break off and contaminate the contents of the container.
Microplastics have been found in human brain tissue, arteries, and blood, and have been linked to cardiovascular issues and hormone-sensitive cancers. They can also cross the placenta, meaning mothers can pass them to their fetuses.
Plastic containers that are heated, scratched, or discolored are more likely to leach chemicals into food. This includes containers that are washed in the dishwasher, heated in the microwave, or exposed to sunlight. Takeout containers, water bottles, and plastic bags are also common sources of microplastics in food.
To reduce your exposure to microplastics, switch to non-plastic containers such as glass, porcelain, stainless steel, or wood. Avoid heating food in plastic containers, and transfer food from plastic takeout containers to non-plastic dishes as soon as possible. Cut down on the use of plastic water bottles, and avoid storing fatty or oily foods in plastic.
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