Reduce your risk of cancer by reducing your use of plastic

Having dinner in the microwave on a plastic plate covered in cling film may be appropriate, but as scientists learn more about how food and our bodies absorb some of the chemicals in plastic, new concerns are emerging. The concern is that some of these chemicals and their products can act like hormones in the body, disrupting normal biological processes.

Plasticizers called orthophthalates are used throughout the food preparation and handling process, and studies show that they sometimes migrate into the food. Some tests have found high levels in chicken, cooking oil, and dairy products that contain cream, including cheese.

How did the chemicals get there?

They are used as glue and adhesives in packages and bags; As a waterproof coating on cans and bags of microwave popcorn and infusing them into cartons; To make plastic foam and to help make the plastic soft and stretchy. It can be placed in the wrapper and foam trays that are used to package meat in many grocery stores. They are found in tubes used to collect milk, in some fast food containers, and in some plastic bottles and food containers.

Multiple studies have shown that American consumers take small amounts of these chemicals with their food on a daily basis and that the body absorbs them easily and in most cases excretes them quickly.

This spring, several consumer groups asked the US Food and Drug Administration to withdraw approval of 30 common plasticizers used in food packaging, noting that chemicals and their metabolites often act like hormones in the body, affecting human health and health. . . Development. The FDA is now receiving public comments on this issue. Some studies have shown that many of these chemicals mimic hormonal properties and other toxic effects, some more than others, according to research by the US Consumer Product Safety Commission, and some phthalates appear to inhibit testosterone and other male hormones.

Good for cancer patients

Reducing exposure as much as possible can be a good idea, especially for cancer patients, says Kaley Castell, MD, director of culinary services and integration at The Tulsa Hospital. He says paying attention to how food is stored and reheated is an easy change. In 2010, the President’s Cancer Control Committee released a report, “Reducing Environmental Cancer Risk: What We Can Do Now,” which lists ways in which government, businesses, and individuals can reduce cancer risks. For people, suggest reducing exposure to chemicals by storing and transporting water in stainless steel, glass, or BPA-free containers, and cooking food and drinks in the microwave on ceramic or glass.

The heat from the cooking process causes some of the plastic to break down, Castiel says, allowing it to leach into the food. “Simple tips for never reusing disposable water bottles, removing the plastic wrap before heating, and reheating foods on ceramic, glass, and stainless steel are great ways to reduce daily exposure,” Castiel says. Other ways to reduce cancer risk include avoiding tobacco, reducing exposure to radon and other sources of radiation, exercising, and maintaining a healthy body weight. Eating a plant-based diet can also help.