How Microwaves Transfer Plastic to Your Foods

Analysis by Dr. Joseph Mercola March 11, 2024

STORY AT-A-GLANCE
 When you cook your food in microwaveable plastics, toxic chemicals can migrate to your
food

 Researchers from the University of Almería in Spain tested commercially available ready-
to-cook potatoes inside microwavable plastic food containers compared to those cooked
without plastic

 Significant migration of plastic chemicals occurred when the potatoes were microwaved
in plastic

 A new, potentially highly toxic compound also formed in potatoes cooked in the
microwave inside microwavable plastic food containers

 One of the simplest ways to cut down on your risk of plastic exposure from your food is
to avoid cooking your food in plastic

Supermarkets are filled with convenience foods, including those packaged in plastic,
microwavable bags that you can toss in the microwave to cook whatever’s inside. While
they may shave a few minutes off your dinner prep time, you may be trading your health
in the process.

This is because when you cook your food in microwaveable plastics, toxic chemicals
can migrate to your food. What’s more, the chemicals aren’t only the familiar toxins
known to exist in plastic, but also a never-before-identified compound that’s created
when potatoes are put in plastic and nuked.1
Microwaving in Plastic Causes ‘Very Pronounced’ Transfer of
Chemicals

Researchers from the University of Almería in Spain suspected that the energetic
conditions during microwave cooking could increase the transfer of chemicals from
plastic to the food when in close contact.2 So, they tested commercially available ready-
to-cook potatoes inside microwavable plastic food containers (MPFCs) compared to
those cooked without plastic.

The study involved potatoes cooked in the microwave in a plastic bag or glass, as well
as potatoes boiled in water over fire. Significant migration of plastic chemicals occurred
when the potatoes were microwaved in plastic.

"It has been demonstrated that there’s a very pronounced migration of polypropylene
glycol (PPG) polymers from plastic bags to potatoes … [and] only when they’re cooked in
the microwave in contact with the plastic. That is, these PPGs — if present in the bags —
aren’t transferred to the food unless they’re cooked together, as is done in the
microwave," study author Francisco José Díaz Galiano told El Pais.3

It's possible additional plastic compounds also migrate to the food, the researchers
noted, given that "there are chemical compounds that are the exclusive result of the
cooking process of the potato in contact with the plastic that aren’t observed either in
the raw potato, or in the one boiled in water, or in the cooked in glass in the microwave."4

Potentially Toxic Compound Created When Potatoes Are

Microwaved in Plastic

If you’ve ever felt inherently suspicious of the safety of microwavable plastics, the
study’s second finding may offer even more vindication. Plastics contain synthetic
photoinitiators, such as 2-hydroxy-2-methyl-1-phenylpropan-1-one (HMPP), which may
react with maltose, a natural component in potatoes to create a new compound.
"Here we show for the first time that plastic migrants present in food contact materials
can react with natural food components resulting in a compound that combines a UV-
photoinitiator (2-hydroxy-2-methyl-1-phenylpropan-1-one) with maltose from potato
starch; this has been identified after cooking potatoes in microwavable plastic food
containers," according to the study.5 Speaking with El Pais, Díaz Galiano explained that
plastics contain:6

"[S]ynthetic photoinitiators, [which are] reactive compounds eager to interact

and find something to join with to create new plastic molecules, new polymers
that will arise from the creation of structures that multiply and multiply.

The microwave energy on the bag seems to trigger a process whose final result
is a combination between one of those synthetic photoinitiators used in the
synthesis of plastics — HMPP — and maltose, a natural component made of the
starch from the potato."

The newly identified maltose derivative of HMPP was only found in potatoes cooked in
the microwave inside microwavable plastic food containers:7

"The tentatively identified HMPP-maltose derivative is only found when

potatoes are cooked inside the MPFC. The leaching and transfer of chemicals
from FCMs [food contact materials] to food is thoroughly described in the
literature and has also been demonstrated in this work …

This further supports the claim that HMPP-maltose derivative synthesis is

taking place on the potato during microwave cooking as free maltose is
released from starch and the UV-photoinitiator migrates from the MPFC to the
potato during said process."

Novel Compound May Have ‘High Toxicity’

It’s unknown what happens in your body when the HMPP-maltose derivative newly
formed in your microwaved potatoes is consumed, but the researchers suggested it
potentially has "high toxicity." They based this on the fact that it’s a Cramer class III
structure, referencing the Cramer decision tree used to classify chemicals into
probability of low, moderate or high toxicity.8

"Cramer Class III contain structural features that permit no strong initial impression of
safety, or may even suggest significant toxicity," according to research published in
Computational Toxicology.9 The researchers noted that the substance may accumulate
in organs and form unknown metabolization products:10

"This classification is in line with the data provided for HMPP by the European
Chemicals Agency (ECHA) through the REACH regulation, which states the
harmful nature of the photoinitiator. The short, mid and long-term effects on
human health of this in situ-formed maltose derivative are unknown.

However, the linking of exogenous molecules to glucose moieties has been

shown in the past to enhance their accumulation in various organs such as the
liver or the spleen. Furthermore, once the HMPP-maltose derivative enters the
body, it may undergo partial or full hydrolysis, resulting in maltose and/or HMPP,
amongst other unknown metabolization products.

The results presented here continue to raise the question of how safe foods
cooked inside MPFCs (and foods packed within FCMs in general) are for human
consumption. The migration of pre-existing known and unknown substances, in
addition to in situ-formed compounds from materials deemed safe, indicates
that stricter controls on these materials are urgently needed."

Microwaving Plastic Food Pouches Releases Millions of

Microplastics

Other research has also revealed sobering findings about microwaved plastic. University
of Nebraska researchers investigated the release of microplastics and nanoplastics
from plastic containers and reusable food pouches, including those used for baby food,
under different usage conditions.11 Heating the containers in the microwave caused the
highest release of microplastics and nanoplastics into the food.
After three minutes of microwave heating, some of the plastics released up to 4.22
million microplastic and 2.11 billion nanoplastic particles from just 1 square centimeter
of area. "Exposure modeling results suggested that the highest estimated daily intake
was 20.3 ng/kg·day for infants drinking microwaved water and 22.1 ng/kg·day for
toddlers consuming microwaved dairy products from polypropylene containers," the
study found.12

What’s more, even storing the containers in the refrigerator or at room temperature led
to the release of millions to billions microplastics and nanoplastics over a six-month
period. The scientists also conducted an in vitro study to assess cell viability, which
found that microplastics and nanoplastics released from plastic containers caused the
death of 76.7% of human embryonic kidney cells at 1,000 μg/mL concentration after 48
hours of exposure.13

Other studies have found that exposure to microplastics may lead to cell death, immune
responses and oxidative stress, as well as potentially cross cell membranes.14

84 of 85 Foods Contain Plastic Chemicals

Even if you’re not microwaving your food in plastic, there’s a good chance it may contain
some plastic. Consumer reports tested 85 foods, using two or three samples of each,
for bisphenols and phthalates, well-known endocrine-disrupting chemicals. Bisphenol A
(BPA) was found in 79% of the samples, which included fruits, vegetables, milk, meat,
seafood, baby food and more.

All of the foods were packaged, but the materials of the packaging varied from cans and
pouches to plastic and paperboard.15 While none of the products tested contained BPA
or phthalates at levels that exceeded thresholds set in the U.S. and Europe, this isn’t an
indication of safety.

"[M]any of these thresholds do not reflect the most current scientific knowledge, and
may not protect against all the potential health effects," Tunde Akinleye, a Consumer
Reports scientist who oversaw the tests, said. "We don’t feel comfortable saying these
levels are OK. They’re not."16

Food packaging has received considerable attention for its role in contaminating the
food supply, and rightly so. But part of what makes the plastic problem so pervasive is
that exposure occurs at each step of the food manufacturing process — starting on the
farm.

Black plastic, sometimes referred to as plastic mulch, is a primary method of weed

control for many organic farmers, particularly for tomato, pepper and melon plants.
Many grass and perennial weeds are unable to penetrate the plastic, which also prevents
sunlight from hitting the ground and stimulating the growth of weeds. But plastic mulch
may be plowed back into the fields17 or added to landfills as more plastic trash.

Plastic debris can contaminate water and soil near landfills, while burning plastic waste
cause the chemicals to be released into the air. Microplastics from plastic trash end up
in the environment, and plants can uptake plasticizers from the soil, as can animals,
which consume plastics in their own food and water. During processing, foods are
exposed to another round of plastics, Consumer Reports notes, including via:18

Pasteurization, during which high temperatures may speed up leaching

Vinyl gloves, which may contain more than one-third plasticizers

Plastic tubing, used for milk and oils

Conveyor belts, which are often plasticized

While the ramifications are unknown, endocrine-disrupting chemicals found in plastics

may contribute to multiple health problems, including diabetes, obesity, cardiovascular
disease, certain cancers, birth defects, premature birth, neurodevelopmental disorders
and infertility.19

Phthalate syndrome, which refers to a number of disturbances to male reproductive

development that have been observed after exposure to phthalates in utero,20 is another
risk.
Avoid Cooking Your Food in Plastic

One of the simplest ways to cut down on your risk of plastic exposure from your food is
to avoid cooking your food in plastic. The University of Almería researchers explained
that even this small step can help:21

"Fundamentally, this work highlights the importance of everyday habits in terms

of human chemical exposure, particularly through ingestion. Small changes in
how meals are prepared can have a significant effect on long-term chemical
exposure, as evidenced by the presence of the in situ-formed HMPP-maltose
derivative and the increased transfer of PPGs from the food packaging onto
MPFC-microwaved potatoes.

Even if short-term and acute toxicities are deemed to be low for some of these
compounds, their long-term effects at subchronic or sublethal concentrations,
in combination with other chemicals, remain unknown."

You can also help reduce your exposure by becoming conscious of the plastic you’re
using daily — and cut back where you can. Some steps are easy, like swapping plastic
bags, bottles, straws, utensils and food containers for more durable, non-plastic
reusable options. You’ll also want to choose fresh foods as much as possible. Avoid fast
foods and ultraprocessed foods, and choose those with minimal natural packaging or
glass packaging instead.

Sources and References

1 Food Chemistry August 15, 2023, Volume 417, 135852

2 Food Chemistry August 15, 2023, Volume 417, 135852, Hypothesis
3, 4, 6 El Pais February 3, 2024
5 Food Chemistry August 15, 2023, Volume 417, 135852, Abstract
7 Food Chemistry August 15, 2023, Volume 417, 135852, Results and Discussion
8
Regulatory Toxicology and Pharmacology December 2015, Volume 73, Issue 3, Pages 971-984
9 Comput Toxicol. 2018; 7: 58–67
10 Food Chemistry August 15, 2023, Volume 417, 135852, Cooking mode affecting chemical intake
11, 12, 13 Environ. Sci. Technol. 2023, 57, 26, 9782–9792
14 University of York December 8, 2021
15, 16, 17, 18, 19
Consumer Reports January 4, 2024
20 Environ Int. 2020 Jan;134:105287. doi: 10.1016/j.envint.2019.105287. Epub 2019 Nov 26
21 Food Chemistry August 15, 2023, Volume 417, 135852, Conclusions