16/02/2025
Recent studies have identified plastic cutting boards as a significant source of microplastics in our food. Research published in Environmental Science & Technology found that chopping vegetables on plastic boards can produce tens of millions of microparticles annually.
Another study reported that chopping on plastic boards releases microplastics into meat.
These microplastics, less than 5 millimeters in size, can infiltrate our food during preparation. While the long-term health effects are still under investigation, experts express concern over potential impacts on digestive, respiratory, and reproductive systems.
To reduce microplastic exposure, consider using alternatives to plastic cutting boards. Materials like wood, bamboo, glass, or marble do not shed microplastics during food preparation.
Wooden boards, in particular, offer natural antimicrobial properties and are less prone to knife scarring, which can harbor bacteria.
In addition to switching cutting board materials, adopting proper kitchen practices can further minimize microplastic ingestion. Avoid heating food in plastic containers, as heat can cause plastics to break down and release particles into your meal. Replacing old, worn plastic kitchenware and utensils with alternatives made from wood, metal, or glass can also help reduce microplastic contamination.
While it's challenging to eliminate microplastics entirely from our environment, making informed choices in the kitchen can significantly reduce their presence in our food. By opting for non-plastic cutting boards and utensils, we take proactive steps toward minimizing microplastic exposure and promoting better health outcomes.