A new study has found that simple changes in food handling and preparation can significantly reduce exposure to harmful plastic chemicals. Researchers in Australia conducted a clinical trial showing that minimising contact with plastic during food production, packaging, and preparation can cut levels of phthalates and bisphenols in the body by nearly half within a week.
The study, published in Nature Medicine, involved 211 healthy adults, all of whom had high levels of plastic chemicals in their bodies. Sixty participants were selected for a seven-day intervention that replaced packaged and processed foods with low-plastic alternatives, and swapped plastic kitchenware for stainless steel and wooden items.
Results showed that those who adhered to the low-plastic diet and lifestyle saw a reduction of more than 44% in phthalates and over 50% in bisphenols in their urine. The researchers emphasised that participants could still eat a wide range of foods, including pasta, salads, meats, and chocolate, as long as they were prepared without plastic contact.
Lead author Michaela Lucas, a biologist at the University of Western Australia, said the findings offer hope that individuals can actively reduce their plastic chemical exposure through dietary changes. Co-author Amelia Harray noted that dieticians worked with over 100 farmers and food producers to transform handling processes from farm to plate.
The study highlights the challenges of regulating individual plastic chemicals, as over 16,000 are used in products worldwide. The researchers suggest that a comprehensive approach targeting all plastic touchpoints in the food supply chain could be an effective strategy to mitigate health risks associated with plastic exposure.
