How We Ingest Plastic Chemicals While Consuming Food

A comprehensive database built by scientists in Switzerland and Norway has catalogued 16,000 chemicals linked to plastic materials, and the findings paint a troubling picture of what Americans are actually eating when they prepare food in their kitchens. Of those 16,000 chemicals, more than 5,400 are considered hazardous to human health by government and industry standards, while just 161 are classified as not hazardous. The remaining 10,700-plus chemicals simply don't have enough data to determine their safety. The chemicals enter food through multiple pathways. Black plastic utensils and trays often contain brominated flame retardants because they're made from recycled electronic waste. Nonstick pans and compostable plates frequently contain PFAS. One California study found phthalates in three-quarters of tested foods, and a Consumer Reports analysis last year detected BPA or similar chemicals in 79% of foods tested. According to CDC data, more than 90% of Americans have measurable levels of these chemicals in their bodies. A 10-fold increase in maternal levels of brominated flame retardants is associated with a 3.7-point IQ drop in children.

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