Microplastics are everywhere. From the air we breathe, the water we drink, to the foods we consume, the tiny fragments of plastic, some of which are even smaller than a strand of human hair, are all around us, entering our bodies without us even realizing it. A range of foodstuffs including seafood, salt, sugar, fruits, vegetables, and tea bags can release a huge amount of microplastics into our bloodstream and enter the brain, liver, kidney, heart and other crucial organs leading to the onset of some deadly chronic diseases. It is estimated that an astounding 2,40,000 nanoplastics is found in a one-litre plastic bottle of water, found researchers from Columbia University in a paper published in the journal Proceedings of the National Academy of Sciences.
According to a 2024 study published in Science of The Total Environment journal, microplastic contamination could also begin in our kitchens where processes like heating, cooling, mixing, slicing and storing occur, as part of food preparation.
On the basis of the above-mentioned study, here are some kitchen items that could be increasing our microplastic exposure:
Plastic containers
Plastic storage containers are a staple in most kitchens, but over time, they can start to degrade and release microplastics. Even the act of opening and closing these containers can generate microplastic particles. The problem gets worse if the containers are old or scratched, as the friction from lids or utensils can cause more plastic to break off.
Solution: To reduce exposure, switch to glass or stainless steel containers whenever possible. These materials are more durable and less likely to leach plastic particles into your food.
Old plastic cookware
Plastic cookware could rapidly increase your microplastic ingestion. In the 2024 study, Lusher and her colleagues from the UK and Norway prepared jelly in either old or new plastic cookware. They heated the water, stirred the jelly mix, stored it, chilled it, and cut it into pieces. While jelly prepared with new plastic cookware had about nine microplastic particles per sample, the version made with the old plastic cookware had around 16. Jelly made with worn-out plastic cookware contributed to 78 percent more microplastics than that prepared in new cookware.
Solution: It is best to use stainless steel, cast iron, ceramic cookware, and glass cookware. Teflon and old non-stick cookware should be avoided too.
Cutting boards
While you may not think twice about the cutting board you are using, a plastic board can be a major source of microplastics. When you slice through food on a plastic cutting board, especially meat, you can be incorporating up to 196 microplastic particles into your meal, say researchers. This happens due to the friction between the knife and the plastic.
Solution: If you want to minimize this risk, try switching to bamboo or wooden cutting boards. These materials are not only safer for food but also more sustainable.
Blenders with plastic jars
Using blenders involve friction which could lead to release of large amount of microplastics. In a study published in Journal of Hazardous Materials researchers found, billions of plastic particles getting released in just 30 seconds of blending. This is especially concerning when making smoothies or frozen drinks that require ice or hard food.
Solution: If you regularly use a plastic blender, consider upgrading to one with a glass jar. Glass is a safer, non-reactive material that won’t shed harmful particles into your food.
Cleaning sponge
Scrubbing dishes creates friction which can cause microplastic particles to break off the sponge and contaminate your kitchen. Rinsing the sponge after use helps remove most of the particles, but many still end up in the drain, entering the environment and possibly coming back to you through water sources.
Solution: To reduce this, opt for natural sponges made from cellulose or other biodegradable materials instead of synthetic ones.
