Researchers Recommend Kitchen Swaps to Reduce Microplastic Exposure

Researchers at the University of Queensland and the University of Newcastle have outlined steps households can take to limit microplastic particles released during food preparation and storage. Dr Elvis Okoffo of the University of Queensland’s Alliance for Environmental Health Sciences stated that evidence links chemicals in plastics to adverse health impacts and that further study of the particles themselves is needed.

Okoffo recommended replacing plastic chopping boards, which develop a frayed surface as they shed strands, with wooden boards. He also advised substituting plastic spatulas, spoons, and flippers with wooden or metal tools, noting that silicone implements are more stable than plastic.

Plastic containers release additional particles when heated or scratched, according to both researchers. Okoffo said single-use and reusable plastic containers should not be heated in microwaves, while Dr Thava Palanisami suggested using glass containers or stainless steel lunchboxes instead.

A Columbia University study cited in the reporting found the average litre of bottled water contained more than 200,000 nanoplastic particles. Okoffo’s team measured nearly 12 million nanoparticles per millilitre released during the first boil in a new plastic kettle and 205 million nanoparticles per 250 millilitre cup after 150 boils.

Okoffo recommended stainless steel kettles and filtered tap water in stainless steel bottles with silicone spouts.

Dr Amelia Harray of the University of Western Australia Medical School said chemicals from PTFE coatings can leach into acidic, fatty, or alcoholic foods. A Flinders University study found a single scratch on a non-stick pan can release 9,000 plastic particles.

Harray advised discarding non-stick pans at the first sign of wear and using stainless steel pans heated until a drop of water beads on the surface.