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The Release of Nanoplastics & Human Health

A study examined the release of microplastics and nanoplastics from plastic containers and reusable food pouches in various usage scenarios. Microwave heating was found to result in the highest release of particles compared to refrigeration or room-temperature storage. In just three minutes of microwave heating, certain containers released millions of microplastic and billions of nanoplastic particles from a single square centimeter of plastic area. Long-term refrigeration and room-temperature storage also led to the release of millions to billions of particles. Polyethylene-based food pouches released more particles than polypropylene-based containers. Exposure modeling indicated that infants consuming microwaved water and toddlers consuming microwaved dairy products from polypropylene containers had the highest estimated daily intake of microplastics and nanoplastics. Additionally, an in vitro study demonstrated that the extracted particles from plastic containers caused significant cell death in human embryonic kidney cells.

Study

See medical disclaimer below.

The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.

Taylor Marks
Taylor Marks is a certified holistic health coach and professionally trained chef from The Institute of Culinary Education. Her passions include the latest research in health science, culinary arts, holistic wellness, and guiding others towards feeling their best.