Live Healthy Live Well

I’ve noticed that more people are expressing concern over the use of plastic in the kitchen. It seems like there is always some email being forwarded around the country about the hazards of cooking and/or storing food in plastic. As Jack Webb’s ‘Joe Friday’ character in Dragnet used to say; “all we want are the facts, ma’am.”

The problem with “getting the facts” is that research is still challenged to find definitive answers. The long term effects of plastic usage are not readily observable.  If you have a nut allergy and eat peanuts, you feel sick right away.  If you ingest chemicals when you eat food that was microwaved in a plastic container, you don’t immediately feel or notice anything different (if ever). But there may be epigenetic changes to your cells that eventually surface in your children or grandchildren as serious health issues.

Our ancestors used to take cloth bags and glass or metal containers to the general store to purchase food stuffs; now we go to grocery stores where everything is pre-packaged. The four types of materials currently used to package food include glass, metal, plastics and polystyrene, and paperboard/cardboard. Chemical migration from packaging into food is much more likely to come from plastic, paper, and/or cardboard.

What chemicals should I be concerned about?

BPA: Bisphenol A (BPA) is a chemical produced in large quantities in the production of polycarbonate plastics and epoxy resins. According to the National Institute of Environmental Health Services (NIEHS), “the primary source of exposure to BPA for most people is through the diet. While air, dust, and water are other possible sources of exposure, BPA in food and beverages accounts for the majority of daily human exposure.”

NIEHS says BPA can leach into food from the epoxy resin coatings inside canned foods and from consumer products such as polycarbonate tableware, food storage containers, water bottles, and baby bottles. The amount of BPA that leaches into your food or liquid depends on (1) the temperature of the liquid, food, and/or bottle, and (2) the age of the container.

Currently the National Toxicology Program, in partnership with the FDA’s National Center for Toxicological Research is carrying out in-depth studies to clarify safety issues regarding BPA migration.

Recommendations from the NIEHS:

• Don’t microwave polycarbonate plastic food containers. Polycarbonate is strong and durable, but over time it may break down from overuse at high temperatures.
• Plastic containers have recycle codes on the bottom. Some, but not all, plastics that are marked with recycle code numbers 3 or 7 may be made with BPA.
• Reduce your use of canned foods.
• When possible, opt for glass, porcelain or stainless steel containers, particularly for hot food or liquids.
• Use baby bottles that are BPA free.

Sources:

https://www.niehs.nih.gov/health/topics/agents/sya-bpa/

http://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm

Written by:  Donna Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Erie County, green.308@osu.edu

Reviewed by:  Beth Stefura, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Mahoning County, stefura.2@osu.edu