BERN: Researchers have identified approximately 200 chemicals in food packaging that may increase the risk of breast cancer.
Found in materials like plastics and paper, some potential mammary carcinogens include polystyrene and polyamide, which are commonly used in styrofoam takeout containers and black plastic spatulas, the researcher said.
“If there is one change you should make, it’s to stop using polystyrene. Eliminate it,” advised Jane Muncke, co-author of the study and managing director of the Food Packaging Forum in Switzerland, in an interview with The Independent on Monday.
The analysis, published in the journal Frontiers in Toxicology, builds on earlier research that identified over 900 chemicals as potential mammary carcinogens. By comparing this list with their inventory of more than 14,000 food contact chemicals, researchers found an overlap of 189 chemicals.
“I know it can be overwhelming. Essentially, it tells us that there are known carcinogens in our food supply,” Muncke stated. Of the 189 chemicals identified, there is strong evidence that 76 can migrate into food from packaging, and 68 have been detected in humans.
These chemicals don’t just transfer to food through packaging; they can also leach from processing equipment, kitchenware, tableware, and electric tea kettles. To mitigate these risks and reduce exposure, consumers should keep four key points in mind. First, heat can enhance the migration of these chemicals, whether in a microwave at home or during the heating process before purchase. Secondly, acidity also plays a role; for instance, lemon juice and tomato sauce can increase chemical migration.
“If you’re squeezing lemon or orange juice at home, consider using a stainless steel or glass press,” Muncke suggested. Additionally, consuming less processed food and drink can help protect against these chemicals. Muncke highlighted that these findings follow decades of research linking certain chemicals to cancer, including PFOA, which has been associated with testicular cancer and was used in Teflon cookware production until 2013.
The authors of the study are calling for improved regulation of these chemicals and want food packaging materials to undergo testing using modern scientific methods, including toxicology and screening. Muncke emphasized the need to update regulations for testing both new and existing chemicals before they enter the market, ensuring that materials in contact with food are genuinely safe.
