Study finds 200 breast cancer-linked chemicals in food packaging

A recent study has raised alarm over nearly 200 chemicals linked to breast cancer found in everyday food packaging and plastic tableware, with about two-thirds of them shown to migrate into the human body.

Published in Frontiers in Toxicology by researchers from the Food Packaging Forum, the study highlights the serious risks posed by these chemicals, emphasizing the urgent need for stronger regulatory oversight.

Lead author Lindsey Parkinson, a data scientist and editor at the Food Packaging Forum, said while it wasn’t surprising to find hazardous chemicals in food packaging, it was alarming that 121 of the 189 chemicals identified could migrate into food during normal use.

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This means that chemicals present in materials such as plastics, papers, and adhesives used in food packaging can transfer to the food itself, increasing exposure risks for consumers.

The Food Packaging Forum, a Switzerland-based nonprofit, compared a list of 921 substances identified by the Silent Spring Institute as potential mammary carcinogens with its own database of chemicals known to migrate into food.

They found 189 chemicals present in packaging materials, and 76 of them were detected in migration studies between 2020 and 2022, meaning that consumers in markets across the globe—including the U.S., China, and Nigeria—are potentially exposed to these harmful substances.

Of particular concern is the widespread use of plastics, which accounted for 75% of the carcinogenic chemicals found in packaging.

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Parkinson explained that while food packaging plays a crucial role in preserving and protecting food, the complex materials used—especially those incorporating plastics—pose significant health risks due to their potential to release toxic chemicals.

Co-author Jane Muncke, Ph.D., highlighted the opportunity for cancer prevention by removing these carcinogens from the food supply.

However, current regulations in both the U.S. and the European Union, despite targeting some carcinogens in food contact materials, are insufficient in tackling the complexity of today’s packaging materials.

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The study’s authors recommend that regulatory bodies adopt a more comprehensive approach to address these risks.

Instead of evaluating each chemical individually, they propose using the Key Characteristics (KC) framework, which groups chemicals based on their hazardous properties. This method allows for faster identification of potentially dangerous substances, encouraging the development of safer alternatives.

Parkinson also provided practical advice for consumers, recommending the use of inert containers like steel, glass, or ceramic to store food, especially fatty or acidic items, as chemical migration tends to increase under these conditions.

This study underscores the significant gaps in current regulations and the need for a science-based overhaul to protect consumers from potentially harmful chemicals in everyday food packaging.