Do Cutting Boards Release Harmful Microparticles?
Cutting boards are an essential kitchen tool found in most homes and restaurant kitchens. However, recent studies suggest that cutting boards could pose a risk to human health. Micrometer-sized particles are often overlooked as a potential source of harm. Researchers have carried out a small-scale study in ACS’ Environmental Science and Technology to investigate the microparticles that are released when cutting vegetables on plastic and wooden boards and any possible toxicity of these tiny materials. Here is what the experts discovered:
Risk of Microparticles from Cutting Boards
The researchers measured the micro-sized particles released from cutting boards when repeatedly struck with a knife. They compared the cutting patterns of people on different materials with and without carrots. The results showed that food preparation could produce between 14 and 71 million polyethylene microplastics and 79 million polypropylene microplastics from their respective boards each year. Estimates may vary depending on the chopping style, board matter, force needed to cut food, how often a cutting board is used, and whether the ingredients are coarse or finely chopped. While no annual estimates were determined for wooden boards, researchers reported that these items shed 4 to 22 times more microparticles than plastic ones in different tests.
Toxicity Tests
Despite the production of microparticles, toxicity tests reveal that the polyethylene microplastics and wood microparticles released when cutting carrots did not significantly alter the viability of the mouse cells in laboratory tests. This suggests that the released microparticles are not toxic to cell survival and, thus, might not be harmful to human health.
Implications and Recommendations
Although the released microparticles may not pose a health risk, scientists and health experts believe that additional research is necessary to assess the potential long-term effects of microparticles in the body. Therefore, food safety procedures should be updated to control the risk of microparticles in food. The researchers suggest that other options beyond plastic cutting boards should be used to reduce potential microplastic contamination in food.
Additional Piece:
The Underlying Risk Posed by Microparticles
The research raises questions about the risk that could be posed by microparticles to human health. The precise impact of these small-sized plastics on human health is not yet well understood; however, several studies have suggested that the ingestion of plastic parts could lead to inflammation and damage to the digestive system. Microplastics can accumulate in vital organs such as the liver and kidneys, leading to toxins reaching the bloodstream.
Microparticles from other sources, such as vehicle tires, paint, and upholstery, have also found their way into food chain systems and have been detected in food products such as beer, salt, and seafood. It is essential to note that the problem goes beyond the ingestion of microparticles from cutting boards alone. Rather, it could be a wider problem that requires urgent intervention to avoid polluting the entire food system.
A Call to Action
The studies suggest that plastic cutting boards may not be the safest option for food preparation, primarily if grooves and cut marks develop on them over time. The possible harm caused by microparticles is a wake-up call for food safety agencies and policymakers to take action. They should design guidelines that support the provision of safe and healthy food, free from harmful particles. This could include new and innovative materials for kitchen tools or identifying more environmentally friendly manufacturing processes.
Summary:
Cutting boards have been found to release microparticles that can pose a risk to human health. Researchers measured these micro-sized particles and found that food preparation could produce millions of plastic microplastics each year. While microparticles released during cutting did not appear to change the viability of mouse cells in laboratory tests, additional research is necessary to assess the potential long-term effects of microparticles on human health. Health experts recommend updating food safety procedures and using other options beyond plastic cutting boards to reduce the risk of microplastic contamination in food. The problem of microparticles goes beyond cutting boards alone and requires a more widespread intervention to avoid polluting the entire food system. Food safety agencies and policymakers should design guidelines to support the provision of healthy and safe food and identify more environmentally friendly manufacturing processes for kitchen tools.
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Cutting boards are useful tools found in most homes and restaurant kitchens. But a small-scale study in ACS’ Environmental science and technology suggests they are an overlooked source of micrometer-sized particles. The researchers report that cutting carrots into wooden and plastic boards could produce tens of millions of microparticles a year. However, a toxicity test did not show a substantial effect on mouse cell survival of polyethylene or wood microparticles released during cutting.
Most cutting boards are made of rubber, bamboo, wood, or plastic. Over time, these kitchen implements develop grooves and cut marks when chopping, slicing, and mincing food. Researchers have recently shown that some plastic board materials, including polypropylene and polyethylene, can shed nano- and micro-sized particles when cut with knives. However, those studies did not assess how many of these microplastics might be produced during realistic food preparation scenarios. This would be important information because the particles could have negative health impacts if ingested. So Syeed Md Iskander and his colleagues wanted to investigate the microparticles that would be released when cutting vegetables on plastic and wooden boards, as well as any possible toxicity of these tiny materials.
The researchers collected and measured the micro-sized particles released from cutting boards, which were repeatedly struck with a knife. In their tests, they compared the cutting patterns of five people and one person’s cutting on different materials with and without carrots.
From the results, the team calculated that food preparation could produce between 14 and 71 million polyethylene microplastics and 79 million polypropylene microplastics from their respective boards each year. Estimates may vary, depending on:
- The chopping style of an individual.
- Board matter.
- The force needed to cut food.
- Whether the ingredients are coarse or finely chopped.
- And how often a cutting board is used.
No annual estimates were determined for the wooden boards, although the researchers reported that these items shed 4 to 22 times more microparticles than plastic ones in different tests.
But despite the fact that many microparticles formed, the researchers found that the polyethylene microplastics and wood microparticles released when cutting carrots did not appear to significantly change the viability of the mouse cells in laboratory tests. While plastic cutting boards are easy to clean, the researchers conclude that other options could be used to reduce potential microplastic contamination in food.
https://www.sciencedaily.com/releases/2023/06/230601155739.htm
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