Overlooked Chemicals in Food May Threaten Your Health
- Leslie Vivvian
- May 31
- 2 min read
Scientists are sounding the alarm on what they call an overlooked threat to public health: synthetic chemicals from packaging and processing equipment contaminating the food supply—particularly ultra-processed items—and potentially fueling a rise in chronic health conditions.
A comprehensive review article recently published in Nature Medicine highlights some of the most prevalent types and sources of synthetic chemical contaminants in food: chemicals known as food contact chemicals (FCCs), which may contribute to chronic health conditions, including endocrine disruption, reproductive issues, and increased cancer risks.
Why Food Contact Chemical Contamination Goes Unnoticed
The widespread nature of FCC contamination may have escaped public attention because these chemicals migrate invisibly into food through routine processes we usually consider safe.
Unlike visible food safety concerns such as bacterial contamination or spoilage, FCCs transfer silently from materials that come into contact with food through four key routes, as identified by the researchers: transportation, processing, packaging, and preparation.
Transportation introduces FCCs through storage containers and tubing systems used to move food products. During this stage, chemicals from container coatings and transport equipment can leach into foods—especially when exposed to temperature changes or extended contact periods.
Food processing—the industrial transformation of raw ingredients into finished products—exposes foods to machinery, conveyor systems, and processing equipment that contain various synthetic materials. The high temperatures and mechanical processes involved in manufacturing can accelerate chemical migration from these surfaces.
Plastic food packaging represents a significant source of contamination, as it involves prolonged direct contact between synthetic materials and food products.
Food preparation, which differs from processing because it involves the final steps before consumption, often includes heating. Higher temperatures lead to increased migration, the researchers noted.
Fast food products face particularly high contamination levels because they encounter multiple packaging types throughout the production and service chain, including disposable containers, wrappers, and serving material, said Bryan Quoc Le, a food scientist and principal food consultant at Mendocino Food Consulting, in an interview with The Epoch Times.
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