A study pointed out that people in the US consume between 39,000 and 52,000 microplastic particles per year. These tend to come from a multitude of places; it can be plastic utensils and kitchen items or the microplastics that leak from takeout containers. If you start listing the plastic items you're using one by one, it can seem endless and the situation can feel dire, because more often than not, there's a long-lasting plastic alternative for every item we find useful.
According to the FDA, there's even evidence that points to contamination in our food because of environmental factors.With the growing discourse on microplastic particles and their impact on the human body, we consulted a doctor to understand the extent of exposure today and understand ways to limit microplastic ingestion, particularly in relation to the food we eat.
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How many microplastics are considered unsafe?
"There is no officially established 'safe' or 'unsafe' level of microplastic intake. It makes sense to want your exposure to be as low as possible," Dr. Joseph Mercola, a board-certified family medicine osteopathic physician, said in an email.
Microplastics can enter our food because of contamination where the food was grown, raised or processed. Mercola explained that using plastic mulch and plastic seed coatings in agriculture, and irrigation with contaminated water, are among the various ways microplastics can end up in food. Plastic packaging, utensils and containers are additional sources.
According to the US Food and Drug Administration, current evidence doesn't suggest that the levels of microplastics in food are a risk to us. However, you still might want to minimize how much microplastics you passively consume. These are the most common foods that contain microplastics, and the measures you can adopt to reduce your plastic intake.
The top 8 foods in your diet that may contain microplastics
1. Seafood
One of the most significant ways plastic particles end up in our food is through single-use plastics that break down and find their way into waterways and soil. When they reach the oceans, they end up in our seafood.
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