Certain pieces of kitchenware have earned their place in our kitchens, thanks to their affordability, durability and ease of cleaning.
However recent research suggests that some staples – black plastic utensils, plastic chopping boards and non-stick pans – can potentially release harmful substances into our food. Not the type of seasoning we’re after when whipping up a healthy, nutritious meal.
So, what are the risks associated with these pieces of kitchenware and what are the safer alternatives?
The problem with plastic utensils
Many of us will have a set of black plastic spatulas, spoons and ladles lurking in our kitchen drawers. New research shows they can potentially leach toxic flame retardants like decabromodiphenyl ether (decaBDE) into our food.
Originally used in electronics to reduce fire risk, these chemicals are found in black plastic kitchen utensils made from recycled electronic waste.
Another recent study found that 85 per cent of black plastic household items tested, including fast food trays, children’s toys and kitchen utensils, contained toxic flame retardants, with kitchen utensils among those with the highest concentrations.
DecaBDE is particularly harmful and has been linked to cancer, hormone and thyroid disruptions, developmental issues in children, neurobehavioural effects, and toxicity to the reproductive and immune systems.
Due to these concerns, it was banned in the UK in 2018, under the UN Stockholm Convention on Persistent Organic Pollutants, and by the Environmental Protection Agency in the US in 2021.
The scientists behind the recent research estimated that people could be exposed to an average of 34.7 parts per million of decaBDE daily through recycled black plastic kitchen utensils – a troubling finding, as there is no generally accepted safe level of exposure.
This is because it can build up in the body over time, through a process known as bioaccumulation, meaning that even small doses could eventually reach toxic levels.
Given that awareness about everyday plastics is growing as research shows that some materials once thought safe may not be, what can you do? Well, instead of black plastic utensils, you could switch to alternatives made from stainless steel or food-grade silicone. Stainless steel is easy to clean and handles high heat without releasing chemicals.
Chopping boards and microplastics
Plastic chopping boards may appear harmless compared to their more intimidating kitchen colleagues like sharp knives, scissors, and graters, but they can still pose a hidden threat to our health.
When chopping on plastic boards, tiny particles less than 5mm in size, known as microplastics, can be freed from the surface. These particles can then find their way into our food and be unknowingly ingested by us.
In a recent study, scientists from the University of North Dakota in the US examined the microplastic contamination released when cutting vegetables on chopping boards made from polypropylene and polyethylene. They estimated that a single cut could release up to 1,114 microplastic particles – that’s around 15mg.
Over a year, this would mean the average person consumes around 50g (0.5oz) of microplastics and there’s mounting evidence that microplastics also pose serious risks to human health.
Studies have shown that microplastics can make their way into our arteries, potentially causing a significantly higher risk of heart attacks and strokes. They can also cause DNA damage, oxidative stress, and increased inflammation, which raises the risk of diseases like cancer and autoimmune disorders.
Read more:
- Microplastics: Are they harming me, and can I do anything about it?
- Babies fed by bottle may be consuming millions of particles of microplastics every day
- Microplastics: Laundry filters 'dramatically' reduce fibres
Many microplastics have also been found to contain endocrine-disrupting chemicals, which can lead to hormonal disorders, reproductive issues, metabolic disorders, asthma and neurodevelopmental problems. Adding to the risks, microplastics are highly durable and can accumulate in the body over time, raising concerns about their cumulative long-term effects, which remain largely unknown.
Swapping plastic chopping boards for bamboo or wood alternatives can reduce health risks. These materials are naturally resistant to bacteria, last longer and are friendlier to the environment.
The truth about non-stick pans
Non-stick pans are much-loved by home cooks, as their slick surfaces ensure perfect fried eggs, pancakes that don’t stick and pain-free washing up.
The chemicals used in non-stick coatings, known as PFAS (per- and polyfluoroalkyl substances), have raised health concerns, however. They’re considered forever chemicals, as they’re incredibly difficult to break down and are linked to health issues like liver damage, thyroid disease, obesity, fertility problems and cancer.
Most non-stick pans these days are coated with PTFE (polytetrafluoroethylene), a PFAS more commonly known as Teflon. While Teflon pans are currently thought to be safe, there’s uncertainty about their potential long-term health impacts, especially when used at high temperatures or when they become damaged
Originally, concerns centred on perfluorooctanoic acid (PFOA), a chemical once widely used in Teflon production. PFOA exposure is linked to several health issues, including kidney and liver damage, thyroid disease, high cholesterol and certain cancers.
The good news is, the Environmental Protection Agency required major companies to stop using PFOA by 2015 and it’s now eliminated from new non-stick cookware – so always be wary of old hand-me-down pans.
One of the current concerns with Teflon pans is the potential release of toxic fumes and particles when they’re overheated. At temperatures above 260°C (500°F), PTFE begins to break down, releasing fumes that contain PFOA and other toxic chemicals.
Research suggests that inhaling these fumes can lead to a condition known as ‘Teflon flu’. Although typically temporary, the condition can be more serious for people with lung problems.
Another concern is that scratched or damaged non-stick pans can release fragments of PTFE into food. One study found that even a single scratch on Teflon coating could shed over 9,000 micro and nanoparticles, possibly contaminating food with harmful chemicals.
While Teflon no longer contains the particularly harmful PFOA, the safety of newer PFAS compounds is still up for debate and long-term studies are, so far, limited.
The Chemours company, the manufacturer of Teflon, says: “More than 50 years of consumer use, along with laboratory testing and published peer-reviewed research, has affirmed that cookware made with Teflon non-stick coatings is safe for both consumer and commercial use at normal cooking temperatures.
“Nonstick pans with Teflon coatings can stand the heat. You can heat a nonstick pan up to 260°C (500°F) without damaging the finish. What’s more, 260°C (500°F) is well above the temperatures required for boiling, frying and baking.
“Particles from Teflon nonstick coatings are not harmful, even if ingested.”
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