Protecting Your Food: Risks of Plastic Cutting Boards

"Protecting Your Food: Risks of Plastic Cutting Boards"

In many kitchens, cutting boards are essential tools, especially when preparing composed salads. However, according to research from the American Chemical Society, these boards, whether plastic or wooden, can deteriorate over time. This deterioration could lead to the release of millions of microplastic particles each year. The findings of this study were published in the journal Environmental Science & Technology.

To reach these conclusions, researchers recruited five volunteers to test cutting boards made of polyethylene and polypropylene, two types of plastics commonly used. Volunteers were asked to use them to cut carrots or simulate cutting vegetables directly on the board.

The results showed that up to 71 million polyethylene microplastic particles and 79 million polypropylene microplastic particles could be released and contaminate food. Additionally, the force used to cut food, chopping method, and frequency of board use also influenced the amount of particles released.

Given these findings, the question arises of whether it is preferable to use wooden cutting boards to limit exposure to microplastics. Although there is currently no annual estimate of wood particle release, researchers estimate that wooden boards could release up to 22 times more particles than plastic ones.

Regarding health effects, a preliminary study on mice showed no significant effect on cell viability after exposure to plastic or wood microparticles. However, researchers emphasize that this study highlights plastic cutting boards as a significant source of microplastics in the human diet, which requires special attention.

In summary, it is crucial to be aware of the potential risks of plastic cutting boards and consider alternatives, such as wooden boards, to protect our food and health.

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