ã€Chinese Packaging Network News】 Recently, American scientist Joe Adentoniji raised a serious concern: "The chemicals used in food packaging, storage, and handling may pose long-term risks to human health." This warning has sparked discussions among scientists and consumers alike.
In a recent paper published in the journal *Epidemiology and Public Health*, Adentoniji highlighted that numerous potentially harmful chemicals are present in materials that come into contact with food. These include the inner lining of cans, the film laminations on folding cartons, and even sealing caps for glass bottles. Even in small quantities, these chemicals can leach into food, especially when exposed to heat, stored for extended periods, or used with certain types of packaging materials.
Chemicals on Food Packaging
While some of these substances are approved as indirect food additives and generally considered safe, others, like endocrine disruptors, have been linked to reduced fertility, increased risk of endometriosis, and even cancer. According to Adentoniji, over 4,000 chemicals have been identified in food packaging materials. For example, asbestos is allowed as an indirect additive in rubber in the U.S., and formaldehyde, a known carcinogen, is commonly found in PET plastic bottles, though in low concentrations. Additionally, melamine formaldehyde tableware can also release formaldehyde into food. Considering how many carbonated drinks are consumed daily in the U.S., the potential impact of these materials remains a growing concern.
Chemical Gains and Losses
Some scientists argue that analyzing consumer behavior through food packaging and supply chain materials can help understand how people store and consume food. Catherine Eitman, a researcher at the University of Newcastle in Australia, noted, "While chemical use has brought convenience, more studies are showing that chemical pollution in food poses health risks. However, we still don’t fully understand how these chemicals affect our bodies, which populations are most vulnerable, and what diseases they might cause. Before concluding about any chemical, we must also consider whether it offers significant benefits or poses major risks."
Not everyone agrees with Adentoniji’s findings. Ian Musgrave, a pharmacologist from the University of Adelaide, criticized the study for exaggerating the dangers of formaldehyde in food packaging. He argued, "Many foods naturally contain formaldehyde. To extract the same amount of formaldehyde from 100 grams of apples, you would need at least 20 liters of mineral water from a PET bottle. By that logic, fresh fruits and vegetables should be labeled as 'cancer-causing.' While we shouldn’t ignore potential contamination from packaging, the risk is minimal. The study focuses too much on the micro-leakage of formaldehyde, which can unnecessarily alarm the public."
Packaging Industry's Path to Change
Professor Ian Rey, Emeritus Professor at the University of Melbourne, pointed out that while the risks of chemicals have long been recognized, research on the long-term effects of low-dose exposure remains limited. Nevertheless, many manufacturers have already started adopting safer packaging materials in response to growing consumer concerns. This proactive approach not only helps avoid potential crises but also aligns with market demands for safer products.
Currently, bisphenol A and phthalates are being phased out from many product packages. As scientific research continues, we will keep an eye on the ongoing debate and wait for final conclusions.
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