In Part 1 of this series, I discussed why reducing exposure matters for our health. In this part, I’ll cover how plastic-based chemicals and particles get into our food and beverages, including: (a) already present within minerals, plants, and animals; (b) added through processing and packaging; and (c) added during cooking, serving, and storage. This part may be a bit overwhelming but hang in there. In Part 3, I’ll offer tips for reducing your exposure.

Source: Environmental pollution and agricultural practices

Plants and animals take up plastic-based chemicals and particles (micro- and nanoplastics) from their environment.^1-4 For example, tire-derived chemicals were measured in 28 leafy vegetable samples from four countries.⁵

Plastic pollution in waterways results in contamination of aquatic animals like fish, shrimp, and bivalves.^6,7 A review³ of 50 studies found that mollusks (mussels, oysters, clams) had highest levels of micro- and nanoplastics among seafood. Mussels collected near a boatyard contained fiberglass particles, with highest levels occurring in winter when boats were being maintained.⁷

Plastics may also become embedded in salts crystalized from polluted waters or in honey produced by bees picking up microplastics as they forage for pollen.^6,8,9 Sea salt may be the most contaminated of salts because of pollution in the world’s waterways.⁷ Terrestrial Himalayan pink coarse salt contained the most microplastics, followed by black salt and regular table salts.^6,7 Lin et al.¹⁰ also found that sea salts were higher than rock and well salts, the latter formed from groundwater, which is likely cleaner.

In addition to environmental contamination, use of either conventional or biodegradable plastic mulching films, crop covers, and nets in agriculture can contaminate crops.^1,2,4 Application of biosolids (sewage sludge) as fertilizer may contribute plastic-based chemicals and micro- and nanoplastics to soils.¹¹

Source: Processing and packaging

Because processed foods and beverages are manufactured on machines with plastic components and packaged in plastic film wrap, bags, bottles, or lined cans, they become contaminated by plastic-based chemicals and particles. Processed and packaged foods found thus far to be contaminated include snack bars, canned and packaged meats, milk, yogurt, ice cream, baby food, bread, bottled beverages, prenatal supplements, sugar, and many more.^9,10,12 Processed proteins like breaded shrimp, plant-based nuggets, fish sticks, and ground beef contained higher levels of microplastics than Alaska pollock, shrimp, and chicken breasts.¹³ Though tofu is also highly processed, Milne¹³ found that it was much less contaminated than the other proteins.⁶  Chewing gum, which is made of plastic, also released microplastics. Even “natural” gum products released microplastics.¹⁴

Of particular concern, 22 foods studied by Friedman¹² exceeded EU Food Safety Authority intake limits for BPA, chemical used in production of hard plastics and can liners. Though BPA is being phased out, it may be replaced by equally concerning chemicals like BPS.^15,16 And meat, poultry, and fish wrapped in PVC (polyvinylchloride) film contained the possible human carcinogen DEHA (Di(2-ethylhexyl) adipate).¹⁷

What about the recent kerfuffle over black plastic used for takeout and pre-cooked meals, as well as kitchen utensils? Liu and colleagues¹⁸ raised concerns about toxicity of black plastic food contact materials made from recycled materials (note – the choice of black color for these products covers the inclusion of a wide range of materials in their manufacture.) Apparently, recyclers included toxic materials like electrical and electronic waste, which contain brominated and organophosphate flame retardants among other chemicals, which leached into foods from the recycled plastic containers and utensils. Though the original report miscalculated the safety reference dose for exposure by a factor of ten, concerns over what’s included in recycled plastic food contact materials is still relevant. Another study¹⁹ noted that 17 of 203 black plastic spatulas contained high levels of flame retardants, including decabromodiphenyl ether, which has been banned but is still present in older electronics that are being recycled.

Ultimately, food contact materials made with recycled plastics are not well regulated, with the FDA approving applications on a voluntary basis, i.e. without adequate oversight.²⁰ Studies show recycled plastic can contain more toxic chemicals than virgin plastic, as the recycled materials require additives to help bind the polymers and may include contaminants such as pesticides, pharmaceuticals, heavy metals, and industrial chemicals.²⁰

Beverages sold in plastic bottles or plastic-lined cans, as well as tea made from nylon and other synthetic bag materials, are also a source of microplastics.^21,22 Numerous studies^23,24 have noted high levels of plastic-based chemicals and microplastics in bottled beverages. These are increased when bottles are exposed to sunlight and heat and some of which may be introduced from twisting the cap off.^9,25

Takeaways from these studies include the following:

• Ultra processed foods (UPFs) contain more plastic than less processed foods and tofu.^12,13,26
• Higher fat foods leached more plastic-based chemicals from containers than lower fat foods.^11,16
• Hot food in plastic takeout containers contained 34% higher levels than food tested directly from the restaurant.¹²
• Instant (pre-cooked) rice contained four-fold higher levels of plastic-based chemicals than bagged uncooked,²⁷which when rinsed thoroughly, reduced the presence of plastic-based chemicals.⁶
• Milk and meat purchased from the farm and butcher, respectively, contained lower levels than store-bought.¹²

Source: Cooking, serving, and storage

Just as packaging can contribute plastic-based chemicals and microplastics to your food, so too can items you use to prepare, cook, and store your food. Many plastic-based items are used in home kitchens, from cutting boards, small appliances (e.g. processors and coffee makers), nonstick pans, utensils, cups and plates, storage containers, food wraps, and plastic bags. And, for the same reason discussed above for takeout containers, black and recycled plastic utensils in your kitchen may be contaminated by toxic flame retardants and other chemicals.

Use of both new and old plastic cookware for heating, cooling, cutting, whisking, and storage was found to significantly increased the presence of microplastics in prepared food.²⁸ Pod-style coffee makers also contribute microplastics to your beverage.²⁹

Preparation of infant formula in plastic bottles leads to increased levels of microplastics 3-5 orders of magnitude higher than in the formula itself.³⁰ The researchers also found that heating the bottles to sterilize them increased release of particles an order of magnitude. Mechanical shaking also increased microplastic release.

Age and repeated use of plastic containers and small appliances have been shown to increase release of microplastics even more. After 100 washes, release of microplastics was an order of magnitude higher than at first for melamine bowls and products made from silicone.⁹ And an older coffee maker released higher microplastic concentrations than newer models, consistent with plastic degradation increasing with age and use.²⁹

Finally, disposable sponges are another source of nano- and microplastics, especially when used with cleaning products.⁹

Source: Eating out

Not surprisingly, eating out was determined to result in higher exposure to plastic-based chemicals than cooking at home.³¹ There are many potential sources of plastics in both fast food and eat-in restaurants. For example, vinyl (PVC) gloves used by food workers can contribute plastic chemicals to food.^32,33 Of 644 fast food items tested by Edwards and colleagues,³² all tested positive for plastic-based chemicals. They found that meats were more highly contaminated than other foods. And takeout containers are often made from plastic or paperboard lined with plastic.¹¹

Next up, Part 3: What you can do to reduce your exposure.

No part of this blog was generated using AI, nor is the content available for use by AI entities without prior approval and compensation.

References

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3. Runwal, P. 25 November 2024. Should we be worried about the microplastics in our bodies? Chem. Engineer. News. Vol 102.
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