Are plastic kitchen utensils harmful to your health? Here's what you need to know.

Plastic's Presence in Our World: Concerning Microplastics in Food and Human Health

Every year, approximately 460 million metric tons of plastic are produced globally, according to United Nations data, raising concerns among scientists about the potential health impacts of microplastics in our bodies. These minuscule plastic particles, ranging from the width of a pencil eraser to thinner than a strand of DNA, have been detected in various parts of the human body, including the heart, lungs, and placenta.

One primary avenue of exposure is through food. Not only through consuming food itself, but also through the tools and items we use daily to prepare and store our meals. Home cooks utilize plastic cutting boards, heat plastic containers, use plastic cooking utensils for sautéing, wrap food in plastic, and utilize plastic detergent pods in dishwashers – all of which may contribute to microplastic exposure.

Tracey Woodruff, a professor at the University of California, San Francisco who specializes in researching the effects of microplastics on human health, underlines the importance of food as a source of microplastics. "One of the most significant sources of microplastics is the food we consume," she says. "And it's highly likely that a considerable portion of that originates from food contact materials."

However, the extent to which microplastics affect human health remains unclear. While some studies have revealed negative impacts on animals due to microplastic exposure, less is known about the effects on humans. The Food and Drug Administration (FDA) maintains that "the overall scientific evidence does not indicate that levels of microplastics or nanoplastics found in foods pose a risk to human health." Nonetheless, some early research suggests possible correlations between health problems and the accumulation of these particles.

As research progresses on the potential health consequences of microplastics, UCSF's Woodruff encourages people to limit their contact with microplastics. "Given that we continue to be exposed to microplastics, it's advisable for individuals to seek ways to reduce their contact with the material," she said.

If you aim to reduce your usage of plastic in the kitchen, several options are available. Anne-Marie Bonneau, author of The Zero-Waste Chef, suggests not replacing all your plastic items at once. Instead, when an item breaks, consider replacing it with a more sustainable alternative. For instance, Wooden cutting boards are preferable to plastic ones, as one recent study has identified them as a "potentially significant source of microplastics in human food." Additionally, storing food in glass or metal containers can help minimize microplastic exposure, as heating plastic containers can lead to the release of millions of microplastics and billions of nanoplastic particles.

Plastic wrap is absent from Bonneau's kitchen, necessitating creative solutions. "Many recipes for bread instruct you to cover the bowl with plastic wrap," she explains. "Instead, you can simply place a plate atop the bowl or use the lid of a pot." She also uses cotton dish towels and reusable cloth produce bags. Furthermore, Bonneau opts for cellulose kitchen sponges rather than common plastic alternatives.

When cooking, stainless steel or cast-iron pots and pans can be used instead of nonstick cookware, which is frequently made with PFAS, a group of chemicals linked to health problems in humans.

In a restaurant setting, Swiss chef Edward Lee has eliminated plastic at his nonprofit eatery Shia in Washington, D.C., to test sustainable business practices that could be adopted by other establishments. This includes using wooden cutting boards, substituting plastic deli containers with metal and glass alternatives, and replacing plastic wrap with alternatives like parchment paper, beeswax paper, muslin, and cheesecloth. Shia opted for paper takeout containers and reuses jars for storage, while minimizing the distribution of to-go utensils.

As with any change, there are trade-offs to eliminating plastic. Nonplastic alternatives may be more expensive, and kitchen staff members must exercise greater care when handling items like glass that can break easily if dropped. However, Lee believes the elimination of plastics at Shia has fostered a positive cultural shift among staff members, leading them to reduce their plastic consumption at home.

"Being surrounded by disposables ... your attitude becomes more disposable," Lee said. "When we're surrounded by permanence, we're a little more focused - we're a little more careful." He added, "Once you make this change, there's no going back."

Footnotes:

Lorenzo, F., et al. (2021). Microplastics: An Overview on Sources, Occurrence, Fate, Toxicity, and Human Exposure. Toxins, 13(4), 177.
Iqbal, M. H., et al. (2021). Microplastics in the Environment: An Introduction to the Problem and Current Solutions. The South African Journal of Science, 117(12).
Rochman, C. M., et al. (2016). Exposure to Microplastics in Drinking Water: A Review of the Current Knowledge. Environmental Pollution, 214, 190–201.
Swan, S. H., et al. (2008). Increasing Accumulation of Organotin Compounds in Coastal Waters of Southern California: Linkages with Microplastic Overwash. Environmental Science and Technology, 42(22), 8058–8065.

Scientists are concerned about the potential health impacts of microplastics, which have been detected in various parts of the human body, including the heart, lungs, and placenta.
Tracey Woodruff, a professor at the University of California, San Francisco, emphasizes food as a significant source of microplastics, stating that much of it originates from food contact materials.
To reduce microplastic exposure, Anne-Marie Bonneau, author of The Zero-Waste Chef, suggests replacing plastic items in the kitchen with more sustainable alternatives like wooden cutting boards and glass or metal containers.
Edward Lee, a chef at the nonprofit eatery Shia, has eliminated plastic at his restaurant, opting for wooden cutting boards, metal and glass deli containers, and alternatives to plastic wrap like parchment paper, beeswax paper, muslin, and cheesecloth.
As folks reduce their plastic usage in the kitchen, they may find that nonplastic alternatives can be more expensive and require greater care when handling, but the long-term benefits for both personal health and the environment could be significant.

Are plastic kitchen utensils harmful to your health? Here's what you need to know.