NEW YORK, Sept 24: A recent study reveals that nearly 200 chemicals linked to breast cancer are used in food packaging and plastic tableware, with many of these carcinogens capable of migrating into the human body. Study coauthor Jane Muncke from the Food Packaging Forum stated that 76 known or suspected breast carcinogens from global food contact materials are present in people, highlighting a significant opportunity for cancer prevention by eliminating these substances from the food supply.

Among the identified chemicals, 40 are classified as hazardous by regulatory agencies. Research scientist Jenny Kay from Silent Spring Institute noted that despite their classification as health hazards, these chemicals are still permitted in food contact materials, allowing them to contaminate the food we consume. The rise in early-onset breast cancer rates among women under 50 cannot be attributed solely to genetics, according to experts.

Dr. Len Lichtenfeld, former deputy chief medical officer for the American Cancer Society, emphasized the need to explore various risk factors, including environmental influences. The Consumer Brands Association defended the safety of food packaging, stating that its members adhere to FDA safety standards and undergo rigorous approval processes.

The FDA faces criticism for its slow response to health concerns regarding approximately 14,000 chemicals added to food. A public meeting is scheduled for Wednesday to discuss improving post-market food analyses.

The study published in Frontiers in Toxicology compared known carcinogens from Silent Spring with a database of food contact chemicals monitored in humans, revealing that many potential breast carcinogens can enter diets through packaging. Notable carcinogens found include benzene, 4,4’-Methylenebis-(2-Chloroaniline), and various dyes used in plastics.

While most carcinogen exposure originates from plastics, 89 suspected carcinogens were detected in paper and cardboard containers, often due to additives. Chemicals of concern include bisphenols, phthalates, and PFAS, which are linked to serious health issues and persist in the environment.

To mitigate risks, consumers can take proactive steps, such as avoiding charring food, removing fat from meats, choosing smaller seafood, opting for organic produce, and replacing plastic containers with glass.