Recently, researchers have shown that some plastic board materials can release nano- and micro-sized flakes when cut with a knife, which can have harmful effects on one’s health.
Cutting boards are practical appliances commonly found in most household and restaurant kitchens. Still, they’re a lesser-known source of micrometer-sized particles, according to a small-scale study published by the ACS in the journal Environmental Science and Technology.
According to the researchers, chopping carrots on wooden and plastic cutting boards can cause microparticles to be produced annually.
However, a toxicity test showed that neither polyethylene nor wood microparticles released during cutting had a significant effect on rat cell survival.
Cutting boards are usually made of bamboo, rubber, wood, or plastic, and often produce grooves and slash marks from mincing, slicing, and cutting food.
Recently, researchers have shown that some plastic board materials, including polypropylene and polyethylene, can shed nano- and micro-sized flakes when cut with a knife.
However, these studies did not assess the amount of these microplastics that could be generated in actual food preparation situations. This would be important information as ingesting particles can have harmful effects on one’s health.
Finally, Syed Md. Iskandar and colleagues conducted their research to determine any potential toxicity from these microscopic components as well as microparticles generated when cutting vegetables on plastic and wooden boards.
Cutting boards pierced repeatedly by knives were used as a source of micro-sized particles collected and measured by the researchers.
In their experiment, they compared the cutting styles of five people and one person on different materials with and without carrots.
As a result, the researchers estimated that, from their respective boards, food preparation could produce 14 to 71 million polyethylene microplastics and 79 million polypropylene microplastics annually.
Estimates can vary depending on a person’s cutting technique, the material of the cutting board, the amount of energy required to cut through the food, whether the ingredients are coarsely or finely chopped, and how often a cutting board is used.
Although researchers have indicated in various tests that wood boards shed 4 to 22 times more microparticles than plastic, annual estimates for wood boards have not been established.
Although a lot of microparticles were produced, the scientists discovered that in lab tests, the polyethylene microplastic and wood microparticles that were produced when cutting carrots did not seem to have a major effect on the functioning of mouse cells.
The researchers also concluded that other solutions may be needed to reduce microplastic pollution.
According to a new study from the University of Eastern Finland, published in January 2023, exposure to high levels of micro-sized polyethylene has adverse effects on cells.
The researchers investigated the toxicity of micro-sized polyethylene on two different human colorectal cancer cell lines.
Being one of our most common plastics, polyethylene is used for a variety of purposes, for example as a packaging material.
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