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A new study by the Federal Environment Agency Vienna has revealed interesting findings on the impact of plastics in the kitchen on microplastic consumption. This research shows that the use of plastic containers and utensils in the kitchen has no significant effect on microplastic intake. Rather, the consumption of highly processed foods plays a decisive role.
In the study led by Christina Hartmann, 15 participants from Vienna and the surrounding area aged between 24 and 43 were asked to vary their cooking and eating habits over two weeks. On the one hand, the participants were asked to consume ready meals packaged in plastic film and prepared using plastic kitchen utensils. On the other hand, they were asked to switch to plastic-free alternatives, such as glass containers and stainless steel utensils, on certain days.
Results of the microplastic analysis
The laboratory analysis of the participants’ stool samples showed that microplastic particles were present in an average amount of three to four particles per gram of stool. The most common types of microplastics are polyethylene (PE) and PET, which are mainly used in food packaging. According to the researchers, PE is the most commonly used plastic worldwide, especially for food packaging.
Food processing has a greater impact
Although no significant difference in microplastic intake was found between plastic-preferring and plastic-avoiding diets, it was found that the degree of food processing plays a relevant role. The concentration of microplastics in the test subjects’ stools increased significantly with the degree of processing of the food consumed.
These results suggest that the quality of the food and its processing are more important than the type of kitchen equipment. To further investigate the links between food processing and microplastic intake, the Federal Environment Agency is planning a more comprehensive study to gain more detailed information on the impact of processed foods on microplastic exposure.
Consumers should consciously choose freshly prepared and less processed foods to promote their health and minimize microplastic intake.
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