Are Hidden Chemicals in Your Food Packaging Harming Your Health?

More than 10,000 chemicals are still approved for use in food and food packaging materials in the United States, and many of them may be doing more harm than good.

A growing body of research shows that many of these chemicals are endocrine disruptors, meaning they interfere with your body’s hormonal systems. These disruptions can contribute to a wide range of health problems, including developmental, reproductive, neurological, and immune disorders.

Where Are These Chemicals Found?

These harmful substances often hide in everyday items like:

• Plastic bottles (disposable and reusable)
• The linings of canned foods
• Cosmetics and personal care products
• Detergents and cleaning products
• Toys
• Thermal paper receipts
• Food packaging and wrappers

Chemicals to Avoid in Plastics

Here are some of the most concerning chemicals still commonly used:

• Phthalates: Found in food wrappers, personal care products, toys, and even some medications.
• Bisphenols (like BPA and BPS): Can leach into food and drinks, especially when containers are heated, and may affect unborn babies during pregnancy.
• Perfluoroalkyl Substances (PFAS): Used in grease-resistant packaging such as sandwich wrappers, pizza boxes, and pastry bags. These “forever chemicals” don’t break down easily and can build up in the body over time.
• Perchlorate: Used in packaging for dry foods, potentially affecting thyroid function.
• Polyvinyl Chloride (PVC): Common in cling wrap, oil bottles, and some water bottles.
• Polystyrene (Styrofoam): Found in disposable cups, bowls, and plastic utensils, especially the colored ones.

How to Reduce Your Exposure

With growing awareness, many safer alternatives are now available. Here’s how to reduce your exposure to harmful plastics and chemicals:

1. Choose alternatives: Use glass, ceramic, or stainless-steel containers for food and beverages.
2. Read labels: Look for items marked “BPA-free” or “PVC-free.”
3. Avoid microwaving plastic: Heat speeds up chemical leaching. Use microwave-safe glass containers instead.
4. Be cautious with food packaging: Opt for uncoated paper or wax wraps when possible, especially with fatty foods.
5. Inspect your containers: If a plastic item is cracked, discolored, or worn, it’s time to toss it.
6. Buy in bulk: Reduces packaging waste and the number of items stored in plastic.
7. Limit storage time: The longer food sits in plastic, the more likely it is to absorb harmful chemicals.

Bottom Line: While you may not be able to eliminate all exposure, making simple changes to how you store and handle food can significantly reduce your risk over time.

This content was originally sourced and updated from the Institute for Functional Medicine. We originally wrote on this topic in 2019; you can view the original article here.