Whole Life Times: Chemical Culprit in the Kitchen?

February 2006 | Co-op America’s Living Green

Chemical Culprit in the Kitchen?

One word: Plastics

Dear Co-op America,
I’ve heard that plastic bags and storage containers leach chemicals into food and water. Is this true? —Jane G., E-mail

It is true. Plastic can leach chemicals all throughout its lifecycle. The manufacture of certain plastics leaches toxins such as benzene and dioxin into surrounding communities, and some types of plastic leach chemicals as we use them. In addition, several studies have uncovered health risks associated with exposure to fumes from incinerating plastic. Of most concern to your health and the environment are the types of plastic coded #3, #6 and #7.

#3: Polyvinyl chloride (PVC) production requires highly polluting and carcinogenic chemicals that can contaminate the surrounding environment. PVC is often made with softeners such as phthalates, which can leach out of, or evaporate from, the finished products and have been shown to cause developmental and reproductive damage. And PVC incineration leads to the emission of dioxins, which are known to cause cancer, as well as reproductive, developmental and immune problems. Landfilling PVC can cause the plastic’s toxic additives to leach into groundwater.

#6: Polystyrene is a concern because it can leach chemical styrene into food and beverages. According to the EPA, short-term styrene exposure at levels above the Maximum Contaminant Level (used to set drinking-water standards) can cause nervous-system effects such as loss of concentration, weakness and nausea. Long-term exposure can cause liver and nerve damage and cancer.

#7: Although the #7 designation is a catchall for plastics that don’t fit into the other categories, products marked with this number are often polycarbonates, which are used in plastic baby bottles, the liners of metal food cans, sport water bottles and other items. Bisphenol-A (BPA) is an endocrine disruptor that can leach from polycarbonates when they’re used. More than 80 percent of published studies assessing the effects of low-dose BPA exposure on laboratory animals found significant effects, including alterations to brain chemistry, behavior, the immune system and male and female reproductive systems.

When you do use plastic, it’s best to avoid #3, #6 and #7. However, there are still chemical leaching concerns associated with any plastic.

To avoid chemical leaching: Don’t use plastic containers or cling wrap to heat food in the microwave, and avoid bottled water, if possible. If you do drink bottled water, try not to buy bottles that have been stored for a long time, or those that have been scratched. Do not reuse single-use water bottles. Don’t use polycarbonate water bottles with warm or hot liquids. Avoid plastic toys if your children are still putting toys in their mouths. And avoid polycarbonate baby bottles.

Dear Co-op America,
I’m on a budget, so I need to know what types of produce do I absolutely need to buy organic to avoid toxins? —Fred A., LA

According to the Organic Consumers Association, produce with the highest pesticide levels includes apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach and strawberries. We recommend buying these organic.

Produce with the lowest pesticide levels includes asparagus, avocados, bananas, broccoli, cauliflower, sweet corn, kiwi, mangoes, onions, papaya, pineapples and sweet peas.

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