Microplastics are everywhere. The air we breathe, for the foods we drink, for the foods we consume, small pieces of plastic, some of which are smaller than a strand of human hair, are around us, enter our body, without feeling it in our body. A series of foods, including seafood, salt, sugar, fruits, vegetables, and tea bags, can release a large amount of microplastics in our bloodstream and can enter the brain, liver, kidneys, heart, and other important organs, leading to some deadly chronic diseases. It is estimated that 2,40,000 nanoplastics are found in a one-liter plastic bottle of water, researchers at the University of Columbia were found in a paper published in the Journal Prostions of the National Academy of Sciences.
According to a 2024 study published in Science of The Total Environment Journal, microplastic contamination can also begin in our kitchen, where there are processes such as heating, cooling, mixing, slicing and storing as part of food preparation.
Based on the above study, here are some kitchen items that can increase our microplastic exposure:
plastic container
Plastic storage containers are mostly a staple in the kitchen, but over time, they can start down to degrade microplastics. Even opening and closing these containers can produce microplastic particles. If the containers become old or scratched, the problem deteriorates, as friction from lids or utensils can cause more plastic to break.
Solution: To reduce the exposure, whenever possible switch to glass or stainless steel containers. These ingredients are more durable and your food is less likely to bite plastic particles.
Old plastic cookware
Plastic cookware can rapidly increase your microplastic ingredients. In the 2024 study, Lusher and his colleagues from the UK and Norway prepared jelly in old or new plastic cookware. They heated the water, shook the jelly mix, stored it, cooled it, and cut it into pieces. While the jelly prepared with new plastic cookware had about nine microplastic particles per sample, there were about 16 in the version made with old plastic cookware. Jelly made with dressed-out plastic cookware contributed to 78 percent more microplastics than designed in the new cookware.
Solution: It is best to use stainless steel, raw iron, ceramic cookware and glass cookware. Teflon and old non-stick cookware should also be avoided.
cutting boards
While you can not think about the cutting board you are being used twice, a plastic board may be a major source of microplastics. When you slices a plastic cutting board, especially through food on meat, you can include 196 microplastic particles in your food, the researchers say. It is caused by friction between knives and plastic.
Solution: If you want to reduce this risk, try to switch to bamboo or wooden bites boards. These materials are not only safe for food, but also more durable.
Mix with plastic jar
Using blenders involves friction that can release large amounts of microplastic. A study published in the Journal of Dangerous Material Researchers found, billions of plastic particles are being released only in a combination of 30 seconds. It is particularly related to making smooth or frozen drinks that require ice or rigid food.
Solution: If you use plastic blender regularly, consider upgrading with a glass jar. Glass is a safe, non-reactive material that will not shed harmful particles in your food.
Clean sponge
Scrubbing dishes produce friction that can cause microplastic particles to break the sponge and contaminate your kitchen. Rinsing the sponge after use helps to remove most particles, but many still end in the drain, enter the environment and possibly return to you through water sources.
Solution: To reduce this, select a natural sponge made of cellulose or other biodegradable materials instead of synthetic.
