Cutting boards can be a of micrometre-sized particles, As covered by a study by the American Chemical Society. Researchers measured the micro-sized particles released from cutting boards, which were repeatedly struck by a knife. The team calculated that food preparation could produce 14 to 71 million polyethylene microplastics and 79 million polypropylene microplastics from their respective boards each year. However, a toxicity test found that microparticles generated during chopping had no effect on mouse cell survival. Wooden boards were not included in the annual estimates. The study’s authors said more research was needed to determine the impact of these particles on human health.
As covered by a recent study published in the journal Environmental Science & Technology, cutting boards can be a of micrometre-sized particles. Chopping vegetables on wood and plastic boards can generate millions of microparticles each year. However, a toxicity test found that polyethylene or wood microparticles generated during chopping had no effect on mouse cell survival.
Cutting boards are common kitchen items in most households and restaurants. Most cutting boards are made of rubber, bamboo, wood or plastic. Over time, these kitchen implements develop grooves and slash marks from mincing, slicing and chopping food. Recently, researchers have shown that some plastic board materials, including polypropylene and polyethylene, can shed nano- and micro-sized flecks when cut with knives. Yet those studies didn’t assess how many of these microplastics could be produced during realistic food preparation scenarios.
The study conducted by Syeed Md Iskander and colleagues investigated the microparticles that would be released when chopping vegetables on plastic and wood boards, as well as any potential toxicity from these tiny materials. The researchers collected and measured the micro-sized particles released from cutting boards, which were repeatedly struck by a knife. In their tests, they compared five people’s chopping patterns and one person’s chopping on different materials with and without carrots.
From the results, the team calculated that food preparation could produce 14 to 71 million polyethylene microplastics and 79 million polypropylene microplastics from their respective boards each year. The estimates could vary, depending on an individual’s chopping style, the board material, the force needed to cut through foods, whether ingredients are roughly or finely chopped, and how often a cutting board is used.
Yearly estimates were not determined for wooden boards, though. Most cutting boards are made of wood, and the researchers did not evaluate the microparticles that could be generated from chopping veggies on wooden cutting boards. However, it is important to note that wooden cutting boards are generally considered to be safer than plastic cutting boards in terms of food safety. This is because wood has natural antimicrobial properties that can kill harmful bacteria.
Despite the study’s findings, the researchers noted that the potential health risks from ingesting these microparticles are still unclear. More research is needed to determine whether the ingestion of these particles can have any adverse effects on human health. Nevertheless, the study highlights the need for more awareness about the potential health risks associated with microparticles.
To end on a high note, cutting boards are an unused of micrometre-sized particles. Chopping vegetables on plastic and wood boards can generate millions of microparticles each year. While the potential health risks from ingesting these microparticles are still unclear, the study highlights the need for more awareness about the potential health risks associated with microparticles. It is important to take precautions to minimize exposure to these particles and to maintain good kitchen hygiene practices.
