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Plastic Cutting Boards Are A Common Kitchen Staple, But A Recent Study Raises Concerns About Microplastics Making Their Way Into Our Food

Viacheslav Yakobchuk - stock.adobe.com - illustrative purposes only, not the actual person

Plastic cutting boards are a staple in every kitchen, and they have been for many years due to their affordability and durability. However, a recent study raised concerns about their safety, particularly regarding the microplastics that transfer onto the food we consume.

As we slice and dice ingredients on these handy kitchen tools, tiny particles of plastic can break off and sneak their way into our meals, negatively impacting our health. Let’s delve into the risks of using plastic cutting boards and what alternative options are available for safer food preparation.

According to a study published by the journal Ecotoxicology and Public Health, a plastic cutting board can produce 15 milligrams of microplastics per cut and up to 50 grams per year, which is about the same amount of plastic as 10 plastic credit cards.

In the study, the authors chopped carrots on two different types of plastic cutting boards—polypropylene and polyethylene.

They found that a person who uses a polyethylene board is exposed to 7.4 to 50.7 grams of microplastics annually. In comparison, a polypropylene cutting board will expose a person to 49.5 grams of microplastics annually.

At the end of the study, they concluded that plastic cutting boards were a substantial source of microplastics in human food. So, how do those microplastics affect human health?

Evidence has shown that microplastics can end up in our bloodstream and our lungs, which can interfere with our bodily functions.

However, the new study did not make any claims about the plastic cutting boards being hazardous to human health. When testing the toxicity of the polyethylene microplastics on mouse fibroblast cells for 72 hours, they did not appear to have any negative effects on the cells.

Currently, it is unclear whether plastic cutting boards pose a risk to users. There is no scientific proof to confirm the hypothesis. Even so, there are plenty of other reasons to switch to a new kind of cutting board.

Viacheslav Yakobchuk – stock.adobe.com – illustrative purposes only, not the actual person

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