A groundbreaking new study has linked microplastics to heart attacks and strokes, underscoring concerns about plastics’ potential effects on human health. In this March report in the New England Journal of Medicine, an analysis of artery-clogging plaques in 257 patients found the presence of microplastics was associated with a roughly quadrupled risk of heart attack, stroke or death. One of a growing number of studies, this one has gained worldwide attention, amplifying concerns about the effects of plastics on human health.
Most of the plastics produced are used for food and beverage packaging. During use, plastic becomes worn and breaks, degrading into small fragments called microplastics and nanoplastics that shed into our environment.
Here’s a closer look at microplastics, how food and drinks become contaminated with them, and ways to reduce exposure.
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Microplastics, which are about the size of a peppercorn, and nanoplastics, which are roughly one five-thousandth that size, can get into our foods, water, soil and waft in the wind, making their way inside our bodies.
A 2019 study found the plastic ingested every week by the average person is roughly equal to that of a credit card, much of which comes from the food and water we consume every day.
Plastics contain stabilizers, lubricants, fillers and plasticizers. Microplastics/nanoplastics are the fragments of the stabilizers, lubricants, fillers, plasticizers and other chemicals that manufacturers use to give plastics their so-called “desirable” properties, including transparency, flexibility and durability.
Exposure to some environmental conditions, such as heat, causes plastic to break into smaller fragments (microplastics) that can migrate into food or drinks.
Single-use water bottles, to-go containers, food cans and storage wraps are examples of common plastic-based food packaging that contains microplastics.
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Heating food in plastic packaging, as well as long storage times, and the type of plastic packaging used, all affect the amount of the microplastics and any harmful chemicals that degrade into food.
Microplastic chemicals present in food have been shown to be a mixture of those that manufacturers add, such as fillers and stabilizers, and those that accumulate as byproducts, such as residues and impurities.
Common microplastic chemicals present in food and beverages (labeled as toxic and harmful to human health) are:
Bisphenol A (BPA): Manufacturers use this plasticizer to make polyvinyl chloride, the “parent” plastic of many products. A toxic endocrine disrupting chemical.
Dioxin: This is a byproduct of herbicides and paper bleaching, which contaminate the environment. Dioxins are highly toxic and are linked to reproductive and developmental problems, damaging the immune system, interfering with hormones and causing cancer.
Phthalates: These make plastics more flexible, transparent and durable and are present in many types of food packaging. Linked to cancer.
Polyethylene and polypropylene: These make packaging lightweight and durable and are the most common plastics present in food and the environment.
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Chemicals like BPA, phthalates and PFAS can mimic human hormones, the body’s chemical messengers controlling processes like reproduction, growth and metabolism. Exposure to these substances has been shown to increase the risk of everything from poor gut health to weakened immunity to obesity (significantly elevating the likelihood of type 2 diabetes) to infertility to poorer fetal development and cancer.
Exposure to microplastics through food and drink is high, but you can help reduce the amount of microplastics you consume:
Limit/eliminate highly processed foods from your diet. Ready-to-eat convenience meals, fries, soda and the like are linked to higher levels of phthalate microplastics. Choose whole and organic foods (without chemicals, additives, flavorings and dyes).
Choose eco-friendly packaging that reduces the exposure to and migration of microplastics in the food supply. Opt for glass/stainless steel storage containers, portable bowls and water bottles as well as bamboo lunch boxes. Replace single-use or BPA-containing water bottles with glass/stainless steel to reduce exposure.
Carry your own reusable bags to avoid buying food that comes in excessive plastic packaging.
When heating food, use stainless steel or cast iron instead of nonstick pans or utensils.
Don’t microwave in plastic. BPA and phthalates added to plastic leach much more easily when heated. This includes plasticware, takeout boxes, lids and pre-made, frozen meals that get microwaved right in the package.
Take care not to wash plastic containers in the dishwasher, as the heated water degrades the plastic.
Paper takeaway cups release microplastics when exposed to hot liquids. Coffee in a disposable cup adds to microplastic consumption. The linings in most are made with HDPE-grade plastic, which has been shown to leak chemicals and some heavy metals.
Make informed decisions. Avoid plastic products with recycling codes 3, 6 and 7 when possible, especially when it comes to food.
Support transparent policies while seeking to limit single-use plastics.
What you consume daily has a profound effect on every aspect of your health and well-being. Stay vigilant and mindful about what you’re consuming, opting for more clean, whole foods. With evidence-based tips, it’s easier to understand (and cultivate) habits that support a healthier you.
Stay updated on the status of microplastics and the methods to avoid them — an important commitment in your healthy future.
Dr. Nina Radcliff, of Galloway Township, is a physician anesthesiologist, television medical contributor and textbook author. Email questions for Dr. Nina to editor@pressofac.com with “Dr. Nina” in the subject line.
This article is for general information only and should not be used for the diagnosis or treatment of medical conditions and cannot substitute for advice from your medical professional.
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