Chemicals linked to breast cancer leach into our foods, study finds
The research found strong evidence that 76 known or potential breast carcinogens from recently purchased food contact materials worldwide can be detected in people. Of these chemicals, 40 are already classified as hazardous by regulatory agencies globally.
Experts note that rates of early-onset breast cancer in women under 50 are increasing, and this trend cannot be explained by genetics alone. Other factors such as obesity, alcohol consumption, lack of physical activity, and environmental factors may play a role.
The study compared a database of known breast cancer carcinogens with a list of food contact chemicals detected in human breast milk, blood, urine, and tissues. The research found chemicals such as benzene, a known carcinogen connected to breast cancers in animals and people, as well as other probable carcinogens linked to various types of cancer.
While most exposure to carcinogens came from plastics used in food packaging, 89 suspected carcinogens were also found in paper and cardboard containers. The study identified chemicals like bisphenols, phthalates, and PFAS (per- and polyfluoroalkyl substances), which have been linked to various health concerns.
To reduce exposure to these chemicals, consumers can take several steps:
- Avoid burning or charring food when cooking.
- Use a ventilation fan while cooking.
- Remove fat and skin from meat and fish before cooking.
- Choose smaller, younger seafood to reduce mercury and toxin exposure.
- Opt for organic produce, meat, and dairy when possible.
- Store and microwave food in glass rather than plastic containers.
- Replace plastic bottles and coffee makers with glass or stainless steel alternatives.
- Avoid using nonstick pans for cooking.
While these steps can help reduce individual exposure, experts emphasize that broader regulatory action is needed to address the presence of these chemicals in food packaging and tableware.