New Study Reveals Hundreds of Cancer-Causing Chemicals in Food Packaging

Recent research has uncovered nearly 200 chemicals found in food packaging that may heighten the risk of developing breast cancer. These substances, discovered in various materials such as plastics and paper, include polystyrene and polyamide. These chemicals are commonly present in items like styrofoam takeout containers and black plastic spatulas.

Jane Muncke, co-author of the study and managing director of the Food Packaging Forum based in Switzerland, emphasized the importance of avoiding polystyrene. “If there’s one change you’re going to make: stop using polystyrene. Get rid of it,” she stated in a recent interview.

This analysis, published in the journal Frontiers in Toxicology, builds on a previous study that identified over 900 chemicals as potential mammary carcinogens. The researchers compared that list to their own extensive inventory, which includes over 14,000 food contact chemicals, ultimately identifying 189 overlapping chemicals.

Muncke expressed concern about the overwhelming implications of the findings, noting, “Basically, it tells us there are known carcinogens in our food supply.” Among the 189 identified chemicals, there is conclusive evidence that 76 can transfer from packaging into food, while 68 chemicals have been detected in human populations.

These harmful chemicals do not solely transfer through packaging; they can also migrate during food processing, from kitchenware and tableware, and even from electric kettles. To help mitigate exposure, consumers should be aware of several key factors.

First, heat can significantly increase the transfer of these chemicals. This can occur in home microwaves or during heat treatment before purchase. Second, prolonged storage of food items can also exacerbate the risk. Muncke recommends transferring products like rice, flour, and polenta into inert containers. “There’s always a ‘best before’ date on these foods, and that’s mostly related to the migration from the packaging,” she pointed out.

Food chemistry also plays a critical role; products that have high-fat content should not be stored in containers that might leach harmful substances. Additionally, acidic foods can amplify the migration of these chemicals. Muncke advises that for home juice extraction, such as lemon or orange juice, using stainless steel or glass utensils is preferable to plastic.

Moreover, reducing consumption of processed foods and beverages can significantly decrease exposure to these hazardous chemicals. Muncke underscored that their findings are the result of decades of research into chemicals linked to cancer. For instance, testicular cancer has been connected to PFOA, a chemical used in Teflon cookware production until 2013.

The researchers are advocating for stricter regulations regarding these chemicals in food packaging. They urge that packaging materials be tested with modern scientific methods, including toxicological assessments and screening protocols. Muncke insists that existing regulations need revision, ensuring that chemicals are thoroughly evaluated for safety before being approved for market use, as well as for those that are already available.

“We must ensure that the materials we use in contact with our food are genuinely safe,” she concluded.