A recent study, which was written about in the mainstream media on 25th September 2024, highlights a worrying discovery (albeit known about for many years), about the everyday materials used in food packaging. Researchers have identified nearly 200 chemicals present in plastics and paper packaging that may significantly increase the risk of breast cancer, drawing attention to a largely underreported health hazard. The study, which was published in the journal Frontiers in Toxicology, talks about the presence of potential mammary carcinogens in materials like styrofoam containers and everyday kitchen utensils, which raises critical questions about the safety of food packaging in general.
Hundreds of Dangerous Chemicals
The research builds on earlier findings from this year, which had already catalogued more than 900 chemicals as potential mammary carcinogens. These carcinogens are substances that have the potential to cause breast cancer by damaging DNA or interfering with the body’s natural hormonal balance. By cross-referencing this earlier list with the Forum for Food Contact Materials’ inventory of over 14,000 chemicals, the researchers found a startling overlap of 189 chemicals present in common food packaging materials.
The substances identified are used to manufacture products such as polystyrene, which is commonly found in styrofoam containers, and polyamide, a material present in black plastic spatulas and other kitchen utensils. Both materials are widely used in the food industry, not only to package and store food but also to produce items that come into direct contact with meals during preparation. This close interaction between the materials and food creates significant risks of chemical contamination, leading to potential long-term health issues, including breast cancer.
Chemicals Transferring into Food
The study provided robust evidence that many of these harmful chemicals are finding their way into food. Of the 189 chemicals identified, the researchers established that 76 are known to transfer from packaging into food during regular use. Furthermore, 68 of these chemicals have already been detected in human bodies, which is very frightening and just goes to illustrate the sheer scale of exposure that consumers have been facing.
This transfer of chemicals occurs in a variety of ways. For example, when food is stored in plastic containers, microwaved in them, or even when it’s packaged hot from the factory, the heat can trigger a chemical migration from the packaging into the food. These harmful substances can also make their way into food through industrial food processing equipment, kitchenware such as spatulas and pots, tableware, and even electric kettles.
The risk is so pervasive that people regularly ingest small amounts of these chemicals, and while the quantities may seem negligible in a single instance, the cumulative exposure over time could be significant, potentially contributing to the development of breast cancer, and other cancers or health issues.
These Dangers Have Long Been Known About
The risks associated with some chemicals in food packaging have been known about for many years. Teflon cookware, for instance, has been under scrutiny for years due to its use of per- and polyfluoroalkyl substances (PFAS), often called “forever chemicals,” because they do not break down in the environment. These substances can leach into food during cooking, especially at high temperatures, posing risks of cancer, liver damage, and reproductive issues. However, the new study expands the conversation beyond PFAS and Teflon, showing that many more common materials used in food packaging and kitchenware contain chemicals that could contribute to cancer.
This widening concern should serve as a wake-up call for consumers, regulatory bodies, and manufacturers alike. The research highlights the need for stricter regulations governing the chemicals used in food packaging, as well as greater public awareness of the risks associated with everyday materials.
What Consumers Can Do To Reduce Exposure
While the researchers’ findings may seem alarming, there are steps that consumers can take to reduce their exposure to these harmful chemicals. The researchers outline four key precautions that can help minimise the risks:
- Avoid heating food in plastic containers: Heat is a key factor that accelerates the migration of chemicals from packaging into food. Consumers should avoid microwaving food in plastic containers, even those labelled as microwave-safe, and instead, choose glass or ceramic containers.
- Be cautious with hot food packaging: Hot food packaged in plastic or styrofoam containers is more likely to pick up chemicals from the packaging. It’s advisable to transfer takeaway meals to safer materials before consuming.
- Choose safer kitchenware: Look for utensils and cookware made from stainless steel, wood, or glass, rather than plastic or Teflon-coated materials, which are more prone to leaching harmful substances.
- Stay informed about food processing equipment: While consumers have limited control over the equipment used in food manufacturing, they can advocate for better industry standards and choose products from companies that prioritise safer materials.
Change is Long Overdue
The study published in Frontiers in Toxicology serves as a wake-up call, that can no longer be ignored, of the potential health risks lurking in everyday materials. As consumers, there is a need to be more vigilant about the materials that come into contact with our food, whether at home or in the products we purchase. However, this issue is not solely in the hands of individuals. It is a call to action for regulators and industry leaders to prioritise the health of consumers by revising standards and reducing the use of harmful chemicals in food packaging and kitchenware.
The alarming findings of this study represent an urgent call to address an underreported health hazard that affects millions of people worldwide. By taking steps to minimise exposure and pushing for industry reforms, we can help mitigate the risks associated with these potentially dangerous chemicals.
https://www.independent.co.uk/news/health/cancer-chemicals-food-packaging-study-b2618274.html
Here’s a link to the original research findings by the Food Packaging Forum Foundation, Zürich, Switzerland:
https://www.frontiersin.org/journals/toxicology/articles/10.3389/ftox.2024.1440331/full
