Plastics in Food

Tips for reducing your exposure

Are you consuming plastics when you eat? Chemicals in plastic can get into your food during processing, packaging, storage and reheating. Certain chemicals in plastics such as phthalates and bisphenols act as hormone disruptors. These chemical are associated with an increased risk of infertility, diabetes, obesity and cancer. Even BPA-free plastic products may contain other chemicals that are just as unhealthy. The good news is you can take steps to reduce your health risks from consuming plastics.

Here’s how to decrease your exposure to plastic chemicals in food.

Food storage containers

Use glass or steel food storage containers whenever possible. If the lid is plastic, leave some space between the top of food and the bottle of the lid so they don’t make contact. If you do use plastic food storage containers, avoid heating them in the microwave. Instead, reheat food in a glass container in the microwave, or a stainless steel or cast-iron pot on the stove. Allow hot food to cool in the refrigerator before placing it in plastic food storage containers. This helps reduce the heat-induced leaching of chemicals from the plastic container into the food. The food’s duration of contact with the plastic and the acidity of the food or drink can also effect the amount of leaching that goes on from plastic food containers.

High-fat vs. low-fat foods

Since plastic chemicals are usually soluble in fat, they tend to dissolve more readily in foods with a high fat content. Limit your use of plastic food storage containers for high-fat foods like peanut butter or mayonnaise. The levels of plastic chemicals are often lower—but not absent—in low-fat foods stored in plastic containers, research shows.

Processed vs. unprocessed foods

Eat a diet rich in whole fruits, vegetables, nuts, beans and seeds. The foods should be as whole and unprocessed as possible. The more processing and packaging, the greater the risk of transferring plastic chemicals into the food. Research shows that people who eat more processed foods have higher levels of phthalates in their urine. So do people who eat fast foods or takeout frequently.

Kitchen gadgets

Stainless steel, silicone and wood are preferred materials for kitchen tools. Plastic utensils are riskier. For example, plastic cutting boards can give off tiny pieces of plastic while chopping. These microplastics can then get into your food. When using plastic gadgets, limit their use to the shortest duration possible. Glass or stainless steel are preferred for water bottles, too.

Food store receipts

Paper receipts are usually coated with plastics containing bisphenols such as BPA. The plastic coating makes the paper look shiny. The BPA gets absorbed through your skin when you handle the receipt. Your options are to decline the receipt, ask for a digital receipt, or wash your hands with soap and water when you return home. Some natural food stores use paper receipts without the plastic coating.

This newsletter is for educational purposes only. It is not intended as a substitute for medical advice or treatment; before adhering to any recommendations in this newsletter consult your healthcare provider.