The United Nations Food and Agricultural Organization estimates that 1.3 billion tonnes of food is wasted annually, so keeping food fresh for as long as possible is vitally important for the economy and the environment. But how safe is the plastic packaging that we use today? Lisa Patient writes
Plastic, in many forms, is the most widely-used material for food packaging. It was first introduced in 1949 as a product called Saran Wrap (a forerunner to products such as Clingfilm in the UK), and soon went on to replace traditional methods that used cloth, paper, or glass. Developed from the first type of plastic to be invented [polyvinylidene chloride (PVDC)], food wrap plastic could keep out air, moisture, and chemicals. It was also versatile, lightweight and cheap to transport — unlike glass, which incredibly dates back to 1,500 BC as a food packaging and meets many of the criteria for food storage.
Hormones
But despite all of plastic’s positives, it has been suggested that exposure to some types could disrupt our hormones. Some research, predominantly using rats and mice, has shown that the chemical structure of certain plastics causes them to either mimic the function of a hormone with a similar molecular structure, or block the action of a hormone by latching on to the receptor site that triggers a hormone to activate. For example, a chemical called Bisphenol-A (BPA), which is used in plastics, has a structure similar to the female hormone oestrogen; a comprehensive review of BPA published by the State of California links it to a number of female hormone conditions including recurrent miscarriage and polycystic ovary syndrome. 1
This story is from the Summer 2018 edition of Optimum Nutrition.
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This story is from the Summer 2018 edition of Optimum Nutrition.
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