How Microplastics and Other Chemicals in Food Can Impact Your Body

When we think of food, we picture wholesome, nourishing ingredients. But under this comforting image lies a hidden reality not many consider: tiny particles of plastic and the cocktail of chemicals they carry could be making their way onto our plates. 

Thousands of chemicals are either used in the production of plastics or find their way into these materials through environmental leaching, and alarmingly, many of these substances can end up in the food we eat. Over time, this invisible burden of plastic and its chemical counterparts can take a toll on our bodies in ways we’re only beginning to understand. This blog dives into the surprising ways plastics intersect with our food and offers simple tips to limit exposure to these chemicals.

We speak to Juli Johnson, an advanced practice registered nurse focusing on oncology/hematology and integrative medicine at the INTEGRIS Health Cancer Institute, to learn more. 

“Plastics and chemicals like PFAS, plasticizers, microplastics and nanoplastics can be harmful on your body, especially with long-term, cumulative exposure,” Johnson says. “Understanding how these substances end up in our food and their potential health effects can help you make informed choices for your well-being.”

The staying power of plastics

Catch up quick: Plastics are made of long polymer chains to increase flexibility, strength and durability. But what makes them so durable also makes them nearly impossible to break down in nature. Plastics often fragment into smaller pieces (microplastics and nanoplastics) rather than fully degrading. These fragments persist in the environment indefinitely.

Single-use plastics, such as plastic food containers, snack wrappers, produce bags and water bottles, can take hundreds or thousands of years to fully degrade.

• For example, plastic bags fragment after 10 to 20 years but complete degradation can take 1,000 years.
• Plastic straws can take around 200 years to degrade.
• Plastic bottles will degrade in about 450 years.

Why does plastic take so long to degrade, you ask?

• Plastics are made of long polymer chains that are highly resistant to natural degradation processes like microbial activity or oxidation.
• Many plastics are designed to be durable, which makes them resistant to breaking down.
• When plastics reach landfills or come in contact with soil, a lack of sunlight, oxygen and microbial activity slows degradation.
• In oceans, UV light and wave action can fragment plastics into microplastics, but full degradation is extremely slow.

Global plastic production has skyrocketed since the 1950s, with over 400 million tons produced annually. 

• This has led to widespread plastic waste in the environment.
• Plus, improper disposal, littering and inadequate recycling systems contribute to plastic pollution.
• Microplastics are now found in oceans, rivers, soil and even the atmosphere.

Types of plastics and associated chemicals in food

PFAS

PFAS (per- and polyfluoroalkyl substances) are a group of synthetic chemicals used in consumer and industrial products since the 1950s. 

• These chemicals are often called "forever chemicals" because they have such strong bonds that don’t break down over time.
• Widely used for their water- and grease-resistant properties, PFAS are mostly present in non-stick cookware these days.
• PFAS were previously used in fast-food wrappers, pizza boxes and microwave popcorn bags, although they have since been phased out due to health risks.
• Instead, PFAS may appear unintentionally as impurities or contaminants in food packaging due to environmental contamination or during the manufacturing process.
• Soil and water can also become contaminated with PFAS, which then make its way into crops during the growing process.

There are more than 12,000 types of PFAS.

• PFOA (perfluorooctanoic acid) is used in non-stick cookware coatings and grease-resistant food packaging and can leach into food at high temperatures.
• PFOS (perfluorooctane sulfonate) helps create grease-proof packaging for fast-food wrappers, pizza boxes and microwave popcorn bags.
• PFBS (perfluorobutane sulfonate) is a shorter-chain PFAS alternative to PFOS and can be found in some modern food packaging to provide grease and water resistance.

In 2024, the FDA announced manufacturers have stopped selling grease-proofing materials containing certain PFAS for use in food packaging in the U.S. 

• This marks a significant step in reducing dietary exposure to PFAS, which were commonly found in fast-food wrappers, microwave popcorn bags and take-out containers. 

Plasticizers

Plasticizers are chemicals added to plastics to make them soft, flexible and easier to handle. 

• These chemicals are commonly found in food packaging, storage containers and bottle caps.
• Plasticizers can migrate into food from packaging, especially when exposed to heat, such as microwaving food in plastic containers or leaving bottled water in a hot car.
• Fatty foods, such as cheese or meat, absorb these chemicals at a higher rate.

Phthalates and bisphenols are the most common plasticizers found in food.

• Phthalates are found in food packaging, processing equipment and storage containers and can leach into food when heated.
• Bisphenols are used in food can linings, water bottles and reusable food containers and can migrate into food when exposed to heat or damage.

Phthalates appear more in fast food and processed foods than other types.

• For example, a 2024 Consumer Reports study found Wendy’s chicken nuggets contained 33,980 nanograms of phthalates per serving, whereas a can of tomato sauce contained just 680 nanograms.
• The focus used to be on the phthalate exposure from food packaging, but plastics can also get into food during processing when coming in contact with plastic tubing, conveyor belts or gloves used during the packaging itself.
• Di(2-ethylhexyl) phthalate is a common phthalate used in plastic wraps and storage containers, especially at grocery stores to keep food fresh and prevent contamination.

Bisphenol A (BPA), the most common bisphenol, has been banned in the U.S. in baby bottles, sippy cups and infant formula packaging.

• However, it’s still permitted for use in polycarbonate plastics and epoxy resins used in can linings.

Microplastics 

Microplastics are tiny plastic particles that measure less than five millimeters in size.

• They are either intentionally added to food packaging or occur when plastics degrade and break down over time.
• Once broken down, they can enter the body by eating foods, drinking water or inhaling airborne particles.
• A study found the yearly exposure to microplastics for each American averages 11,000 to 29,000 pieces and can reach up to 3.8 million pieces.

Synthetic polymers, which are primarily used in food packaging, often become secondary microplastics once the larger molecules break down due to UV light, weather or mechanical wear.

• Polyethylene (PE) is used in films and containers for its barrier properties against moisture and gases.
• Polypropylene (PP) is found in yogurt containers, snack bags and bottle caps due to its durability and heat resistance.
• Polyethylene terephthalate (PET) is common in beverage bottles and food trays for its strength and recyclability.
• Polystyrene (PS) is used in foam trays for meat and fish packaging.
• Polyvinyl chloride (PVC) is applied in cling films and food trays for its flexibility and transparency.

Nanoplastics

Nanoplastics are extremely small plastic particles that measure less than one micrometer.

• They form when larger plastics break down from weathering, UV radiation and mechanical wear. Some nanoplastics are also unintentionally released during the production and use of plastic products.
• Nanoplastics are so tiny that they can penetrate biological barriers and enter cells and tissues.
• For example, they can be found in seafood and salt due to environmental contamination before being transferred to humans when consuming food.

The impact of microplastics, PFAS, plasticizers and chemicals in food 

The bottom line: PFAS, plasticizers, microplastics and nanoplastics enter our food supply through a variety of pathways. Once ingested, these substances can act as endocrine disruptors, mimic hormones and interfere with key bodily functions like metabolism, immune responses or reproductive health. Over time, their accumulation may increase the risk of inflammation, hormonal imbalances or chronic diseases.

Once inside the body, these substances don’t just “pass through” like other particles do.

• They are persistent, resist breaking down and can travel in the bloodstream and accumulate in organs.
• The smaller the particles, the more likely they are to cross the gut lining or blood-brain barrier, which makes it harder for the body to filter them out.

Brain tissue analyzed in a recent study contained significant levels of microplastics, particularly polyethylene.

• The 2025 study, published in Nature Medicine, revealed concentrations in the brain were seven to 30 times higher than in other organs like the liver or kidneys.
• The fragments were found in cerebrovascular walls and immune cells, especially in brains of people with dementia.
• The discoveries suggest microplastics and nanoplastics may cross the blood-brain barrier.
• In another study of mice, researchers discovered an immune system response was responsible for the microplastic accumulation.
• Immune cells attempted to “eat” the microplastics only for the tiny particles to become stuck and block small blood vessels in the brain of mice, leading to issues with the brain.

Oxidative stress, a harmful imbalance between reactive oxygen species (ROS) and the body's ability to detoxify them, have been linked to microplastics in recent studies.

• The body’s immune system tries to successfully break down the particles, leading to inflammation and damage to cell membranes.
• Chronic inflammation is linked to diseases such as cancer and heart disease.

The liver and blood are impacted when PFAS make their way into the human body.

• PFAS binds to proteins in the blood, travel to the liver and accumulate over time because these “forever chemicals” don’t break down easily.
• Because of this, PFAS exposure has been linked to liver damage, immune system suppression and increased cholesterol levels.

Endocrine disruption can occur when plasticizers or PFAS enter the body.

• Plasticizers and PFAS can mimic or block natural hormones like estrogens, androgens and thyroid hormones by binding to their receptors.
• BPA and phthalates disrupt steroid hormone production, leading to reduced fertility, reproductive organ malformations and developmental issues.
• When thyroid hormone regulation is impaired, it can affect growth and metabolism.
• By altering lipid metabolism, there is also a link to obesity and diabetes.

What can you do at home?

Why it matters: Reducing exposure to PFAS, microplastics and other harmful chemicals in food and food packaging requires a combination of mindful choices and practical steps. 

Choose safer storage options and how you reheat food.

• Use glass, stainless steel or ceramic containers for storing food, especially hot or acidic items, as heat can cause chemicals to leach from plastic.
• Opt for beeswax wraps, silicone covers or reusable fabric wraps instead of plastic cling film.
• Never microwave food in plastic containers or with plastic wrap (even if they’re labeled as microwave-safe) as heat increases chemical leaching.

Be selective with food packaging to reduce the contact with plastic or harmful chemicals.

• Choose fresh, whole foods over processed or pre-packaged items.
• Steer clear of fast-food wrappers, microwave popcorn bags and takeout containers, as they often contain PFAS for grease resistance.
• Look for packaging labeled "BPA-free" or "PFAS-free," though be cautious as replacements may also have risks.

Filter your water to reduce PFAS, microplastics and other contaminants.

• Use a high-quality water filter such as reverse osmosis or activated carbon.
• Bottled water often contains microplastics, so stick to filtered tap water and use a reusable bottle made of stainless steel or glass.

Reduce use of non-stick cookware and avoid using them over high heat.

• Replace non-stick pans (which may contain PFAS) with stainless steel, cast iron or ceramic cookware.

Avoid single-use plastics and choose reusable bags, utensils and straws.

• Choose biodegradable or compostable options for disposable items when necessary.

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