AT recent times An increasing number of items used in everyday life are made of polymer and similar materials. This includes most of the kitchen utensils, and all kinds of containers, and utensils, and disposable packaging for food products.
Every year the volume and range of materials and products from them intended for contact with food products is increasing. Of course, the quality of these materials affects the safety of products. A lot has a significant impact on the safety of trays and plates that come into contact with what we eat: material production technologies, basic raw materials and its components, conditions for using the finished product, terms and conditions of storage, etc.
The outstripping growth rates of consumption of polymeric materials in comparison with many others are due to the unique set of properties of synthetic and natural polymers and products made from them.
Most often, plastic utensils are made from the following materials:
- polystyrene (PS marking, can be used up to a temperature of 70 ° C), disposable polystyrene tableware is more fragile and is intended mainly for cold food and drinks;
- polypropylene (PP marking with the possibility of using up to a temperature of 110 ° C), such dishes can be used for hot dishes and drinks, including soups
- polyolefins, polyvinyl chloride, regenerated cellulose (cellophane), polyesters, polyethylene terephthalate, polyamide, etc., which often contain non-polymeric components such as foil, paper, fabric.
Hygienic assessment of materials and products in contact with food products is carried out in accordance with the Technical Regulations of the Customs Union "On the safety of packaging" Decision of the Customs Union of August 16, 2011 N 769 "On the adoption of TR TS "On safety of packaging" (together with "TR TS 005 /2011. Technical regulations of the Customs Union. On the safety of packaging").
To determine the possibility of contact of the polymeric material with a specific food product, sanitary-hygienic and toxicological studies are carried out. Their goal is to identify chemicals and their quantities that can pass into food, drinks. The choice of priority contaminants in what we eat, and methods for their analysis, is determined by the formulation of the polymer composition and the properties of its ingredients.
What should you pay attention to when purchasing plastic containers or utensils?
- marking indicates the material from which the product is made, under what conditions, what temperature regime, these containers should be used. Containers that can be used for food contact display a fork or shot glass icon.
In general world practice, the following designations are used:
PET or PETE- polyethylene terephthalate. Used for the manufacture of packaging (bottles, boxes, cans, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for various kinds of powders, bulk food products.
HDPE (HDPE)- polyethylene high density low pressure. Used for the manufacture of articles in contact with food, for the manufacture of toys. Considered safe for food use.
PVC or PVC- polyvinyl chloride. Used for pipes, tubes, garden furniture, flooring, window profiles, blinds, bottles detergents and oilcloths. The material is potentially hazardous for food use.
LDPE (LDPE)- high pressure low density polyethylene. Used in production plastic bags, flexible plastic packaging and for the manufacture of products approved for the packaging and sealing of medicines.
PP- polypropylene. Used in the automotive industry, in the manufacture of toys, as well as in the food industry, mainly in the manufacture of packaging. Polypropylene withstands high temperatures, so the dishes can be used for hot food and drinks. Contact with alcohol is possible, but not desirable.
PS- polystyrene. Used in the manufacture of building insulation boards, food packaging, cutlery and cups, CD boxes and other packaging (food film and foam), toys, dishes, pens, and so on.
Polystyrene utensils are suitable exclusively for cold foods and soft drinks, because when heated or in contact with hot, it releases styrene, a highly toxic substance. Under no circumstances should polystyrene dishes be used for hot food, hot drinks, for heating food in a microwave oven, and also as containers for alcoholic beverages.
OTHER or O- others. This group includes any other plastic that cannot be included in the previous groups, is not toxic to the environment.
- smell - high-quality plastic dishes will not have any smell;
- dye - must be durable and not washed off when in contact with water and detergents;
Plastic utensils have their own best before date. The higher it is, the safer material from which it is made. You can find out the expiration dates from the seller, who is obliged to provide a certificate for the products.
- tightness. The container should allow as little air as possible inside, it is from contact with air that most products deteriorate, even if they are stored in the refrigerator.
- information, offered to the buyer together with the goods, must contain information about the name of the goods and the manufacturer, the location of the manufacturer, the main consumer properties of the goods, the rules and conditions for the effective and safe use of dishes;
- an important factor when buying any cookware is price- cheap plastic tableware may be made of low-quality materials hazardous to health.
Also, pay attention to frost resistance of containers and resistance to temperature differences. Many modern products tolerate temperatures quite comfortably, with an amplitude from minus forty to plus one hundred and forty. And at the same time, you can use them both in the freezer and in the microwave. Plastic utensils that can withstand such a temperature variation have the terms Duroplast and Thermoplast in their marking, which indicates its strength and the absence of deformation from temperature changes.
Disposable tableware should be disposed of immediately after the first use!
- With prolonged use, disposable tableware, especially made of plastic, begins to release harmful substances into food.
- Often used in everyday life plastic bottles. It is possible to reuse this type of container if the term PET is included in the marking, allowing this to be done. But if you see a three in a triangle or the term PVC in front of you, it’s better not to risk it and just throw away such a bottle.
- In dishes made from the substance "melamine", an increased content of formaldehyde is determined. This type of dish is dangerous.
Be careful when purchasing plastic products that come into contact with food, use them only for their intended purpose, take into account the points of storage and care.
Disposable utensils are convenient and indispensable for many things: a quick snack on the street, going out into nature, a light buffet and so on. At the same time, there are reports on the Internet that it is harmful to health. To learn how to properly use plastic products in everyday life, you need to know and observe the features of their use. Recently, on the Internet, you can read a lot of opinions "for" and "against" polymer products, especially with regard to plastic disposable tableware. Some of the most common of them, commented on by experts public institution"Minsk regional center hygiene, epidemiology and public health”.
1. “Many plastic products may contain harmful stabilizers, salts of heavy metals and other toxic substances, and all this when heated, especially when reused, can enter our body. That is why disposable tableware cannot be reused.” Probably, it is not for nothing that the dishes are called disposable, which excludes the possibility of their reuse?
Disposable tableware is intended for single use and therefore it is not recommended to reuse it. These products are produced from certain grades of polymeric materials, which, as a result of repeated and prolonged exposure high temperatures and aggressive environments can quickly collapse. I would like to note that all types of utensils, containers and packaging for food raw materials and food products made of polymeric materials, even before they enter circulation, are examined for safety and harmlessness for the consumer, including the migration of chemicals into contact with this polymer material of the medium. Without carrying out toxicological tests and obtaining a positive sanitary-hygienic conclusion based on its results, none of the types of such products can be put into circulation on the territory of our country.
2. “Polyvinyl chloride is used to make bottles for drinks, boxes for cosmetics, containers for household chemicals, and disposable tableware. Over time, PVC begins to release a harmful substance - vinyl chloride. Naturally, from the bottle it gets into drinks, from the plate - into food, and from there - directly into the human body. And vinyl chloride is a carcinogen. A PVC bottle begins to release this dangerous substance a week after the contents have been poured into it. A month later, several milligrams of vinyl chloride accumulate in mineral water. Oncologists say that this amount is sufficient for the development of malignant diseases. How true is this statement?
It is worth remembering that any polymeric material from which a bottle, food container or dish is made is obtained by polymerization (the formation of a high molecular weight substance by repeatedly attaching molecules of a low molecular weight substance to active centers in a growing polymer molecule). In the process of storage and use of a product made of polymeric materials under the influence of various chemical and physical factors (acidic or alkaline environment, intense light, high or low temperature, exposure to radiation, etc.), processes of structure change may occur in it, accompanied by some release into environment a number of chemicals and compounds. Failure to comply with the rules for the use of such products leads to the entry into the body of negligible amounts of these substances, the summation of the effect of which, with prolonged, systematic use, can cause irreversible changes in various tissues of the body.
3. “Often plastic bottles are reused, they are poured into tea or fruit drinks and even alcoholic beverages. Five-liter bottles have replaced buckets and canisters for summer residents, or they are used to store Epiphany water from “living” sources. But few people know that nothing but water can be refilled into water bottles! Yes, and water is not in everything, but only in PET bottles, and PVC bottles cannot be reused at all.” Is it really true?
Containers made of polyethylene terephthalate, mainly this material is most often used for the manufacture of packaging for mineral water and non-alcoholic carbonated drinks, has certain period service, during which, when stored this product, it does not provide negative impact on the taste and safety of the product. Re-packing water, and even more so tea, compotes and fruit drinks, which are more aggressive environments, into a once used container is not recommended.
4. “Bottle plastic remains neutral only in the absence of oxygen, i.e. as long as the water retains its original chemical composition. As soon as the bottle is opened, the water quickly changes its properties, after which the plastic inevitably changes its properties. As for the “living” and holy water, its healing properties can only be preserved in glass containers.” Do you agree with this statement?
With prolonged, improper storage and (or) use of products made of polymeric materials, the processes of their destruction can proceed more intensively. Of course, glass is a more stable compound than a polymeric material; it does not change its properties even under the action of acids, alkalis and solvents. As packaging for long-term storage liquids and food, it is a priority.
5. “Disposable PVC cups can only be used for water. It is better not to drink sour juices, sodas, hot and strong drinks from them. Is this the correct recommendation?
Labeling on products “for foodstuffs” provides for its use periodically for one-time, and not long-term contact. It is not allowed to repackage and store food liquids and products in them. Do not reuse disposable tableware or consumer packaging from various food and drink products (containers, boxes, bottles, etc.). After consumption of the food or drink packaged in them, they are subject to separate collection and subsequent disposal.
6. “If the Latin letters PS are applied to the dishes, it means that the vessel is made of polystyrene. You can drink cold drinks from it, but hot tea or coffee (with a temperature of +70 and above) is not worth it. The same effect, if you pour a strong drink into a polystyrene vessel, for example, vodka. Styrene accumulated in the body stimulates the development of liver cirrhosis. How true is this statement?
Polystyrene belongs to the group of plastics based on polymers of unsaturated hydrocarbons. From various grades of polystyrene plastics at a temperature of 60-80 °C, styrene migration into model solutions is noted, and at a temperature of 20 °C, styrene is not released. In addition, at high temperatures, in addition to styrene, migration of other chemicals that make up polystyrene is also noted. Alcoholic solutions of alcoholic beverages are a more aggressive environment than tea, coffee and water, the use of this type of utensils for their packaging is prohibited.
7. “Polypropylene utensils (PP marking) are safer. It can withstand temperatures up to +100 degrees. But again, doctors don’t recommend drinking from it - you can transplant the kidneys and even go blind, which will be facilitated by the phenol released from the glass. Is this a horror story or is it true?
Polypropylene is a polymerization product of propylene. The intensity of migration of low-molecular compounds and ingredients included in its composition is also affected by temperature, with an increase in which migration naturally increases. The amount of methanol emitted is negligible, but in combination with other polluting components, it can have an adverse effect. Therefore, when using dishes made of polymeric materials in everyday life, one should pay attention to the markings applied to them: “for non-food purposes”, “for drinking water”, “for cold foods”, “for hot foods”, etc. and strictly follow these instructions. And, of course, you can’t use polymer dishes with a different marking and not intended for food storage at all.
8. There are many such tips on the Internet. But they usually don't have names. But in reality, doctors advise consumers to learn to distinguish the symbols on the back of products - in order to know what the dishes are made of and use them correctly. Do you agree with this? Can you give some more good recommendations to the readers of Domashniy Zhurnal?
Currently, there are a large number of more stable materials for daily use and long-term storage of products - these are glass, porcelain, ceramics, etc. If you still use plastic containers in household use, then it will not be superfluous to study and remember the main types of its marking, which are offered to your attention below. Guided by the knowledge and simple rules for the use of plastic products, you will be able to properly use that huge variety of useful products and items made of polymer materials in everyday life without any fear for your health.
A special marking on the bottom of any plastic product informs the buyer about the type of polymer material from which it is made:
1. PET or PET - polyethylene terphthalate. Used for the manufacture of packaging (bottles, cans, boxes, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for various types of powders, bulk food products, etc. Very well recyclable and reusable.
2. HDPE or PVD - high pressure polyethylene. Used to make mugs and bags for milk and water, bottles for bleach, shampoos, detergents and cleaners. For the manufacture of plastic bags, canisters for motor and other machine oils, etc. Very well recyclable and reusable.
3.V - PVC or PVC - polyvinyl chloride. It is used for packing liquids for washing windows, edible vegetable oils. Cans are made from it for packaging bulk food products and various kinds of edible fats. And it is this plastic that is practically not recyclable. Moreover, there is evidence that the carcinogen vinyl chloride contained in it has the ability to penetrate into food, and then into the human body. Also, for the production of PVC, many additives are used that are very toxic to humans: phthalates, heavy metals etc. And yet, the process of production, use and disposal of PVC is accompanied by the formation of a large amount of dioxins (the most dangerous poisons) and other extremely toxic chemicals.
4. LDPE or HDPE - low pressure polyethylene. Used in the production of plastic bags, flexible plastic packaging and some plastic bottles. Good for recycling and reuse.
5. PP or PP - polypropylene. Bottle caps, discs, syrup and ketchup bottles, yogurt cups, and film packaging are made from it.
6. PS or PS - polystyrene. It is used in the production of pallets for meat and poultry, containers for eggs.
7. OTHER or OTHER. A mixture of various plastics or polymers not listed above. Packaging marked with this number cannot be recycled and ends its life cycle in a landfill or in a kiln waste incineration plant. Now you can determine the type of plastic that you use daily for domestic purposes.
Head of the Department of Hygiene Milanovich I.V.
Head of the laboratory department Kobyashev I.A.
In this article:
From right choice materials depends not only on the cost of production, but whether it reaches the buyer at all, because the sanitation station strictly evaluates not only compliance with technological process and the quality of the raw material base.
What are plastic utensils made of?
There are two options:
1. granulate- translucent plastic granules of polystyrene or polypropylene, 3-4 mm in diameter.
Manufacturers and sellers:
- Kuskovsky chemical plant,
- Guryev chemical plant,
- OOO Tomskneftekhim,
- CJSC "Khimpek"
- CJSC PETROPLAST,
- LLC "Polymeria"
- LLC "Polymercapital"
- LLC Boom Polymerov,
- OOO "Aglomer"
- "Maxiprom" LLC,
- LLC "Contact PKF",
- Panplast LLC,
- Interplast Group LLC
- and etc.
2. Polymer tapes made of polystyrene or polypropylene, packed in ready-to-use rolls.
You can buy polymer tapes from domestic enterprises:
- Moscow refinery,
- JSC "Belplast",
- Vladimir Plant of Film Materials,
- CJSC Stirolplast,
- CJSC "Georg Polymer",
- CJSC Alkor,
- LLC "Package of Offers",
- LLC NPP "Simplex",
- Folimpeks LLC,
- LLC «Lion Group»
- and etc.
Certification according to GOSTs
Plastic tableware is certified as a food contact product, so only primary plastic is suitable as a raw material base for its production. That is, the option of raw materials made from recycled "plastic waste" - used bottles, packaging, cups cannot be considered even as a temporary alternative.
It is allowed to use only polymer waste (film scraps) own production crushed into special apparatus- crusher.
Film for production plastic tableware must be certified according to GOSTs 12998-85, 26996-86, 10354-82; granules - comply with GOST 26996-86.
The secret of signs: labeling disposable tableware
For sorting polymer products, an international marking was developed - a triangle of arrows with a number inside. Next to the number (or under the triangle), the letter code of the plastic used in the manufacture of the product must be indicated.
To obtain a quality certificate, the finished product must comply with the norms of sanitary and epidemiological rules GN 2.3.4.972-00 "Maximum permissible amounts of chemicals released from materials in contact with food."
Myths and reality of the harm of plastic utensils
Of course, it is difficult to call useful products made chemical industry. But are there so many completely natural and environmentally friendly products in our everyday life? The real danger of plastic is its misuse.
Safety regulations:
- Do not store food in plastic packaging for a long time.
- You should carefully study the labeling: polystyrene products are not intended for hot drinks and use in the microwave.
- For children's dishes best option- a transparent base and applying colorful pictures from the outside.
- The brighter the color, the more dye (melanin) in the material, which can cause allergic reactions. Therefore, white or transparent dishes are suitable for everyday use.
And the most popular mistake of our compatriots is the reuse of plastic products in order to save money. Such dishes are not intended for washing: plastic layers can decompose under the influence of cleaning agents, oxidize and form carcinogens.
Disposable tableware: benefits and harmsDisposable tableware is very convenient!
To date, many have come to this conclusion, primarily because of the properties that it possesses. Disposable utensils (paper and plastic utensils) are unbreakable, light in weight, and do not require much space for storage, they are cheaper than glass ones.
Due to the fact that plastic utensils do not break and are easy to clean, sometimes they are used as reusable utensils, but few people thought about the harm that comes from disposable utensils.
Authoritative researchers have concluded that the reusable use of disposable tableware can lead to the appearance of malignant tumors, general fatigue and headaches. Allergies, asthma attacks, even mutagenic changes in the body may appear.
Consumer properties
Consumer properties of disposable tableware are those characteristics of disposable tableware that the consumer most often pays attention to when choosing dishes and which are the most important for its use.
- Safety of disposable food and drink utensils (i.e. it is important that they comply with hygienic and medical requirements).
- Aesthetic component: disposable tableware should have an attractive appearance: a variety of colors, the possible presence of patterns, the absence of various kinds of deformations and the presence of foreign materials, etc.
- Heat resistance characteristics (preservation of temperature and resistance properties when in contact with hot drinks and food).
- Availability of a possibility of application both for cold and for hot dishes and drinks.
- The ability to use disposable tableware for storing food in the refrigerator and for heating or cooking food in a microwave oven, etc.
- The presence of such a property as frost resistance (for certain categories of disposable tableware).
- Resistant to chemicals such as alkalis, acids and fats.
- The presence of such a property as thermostaticity (the ability to hold dishes with hot food or drink in your hands and not burn your hands).
- Strength, resistance to deformation.
- Elasticity.
- For items such as knives and forks, the presence of their primary properties is to cut and prick without deforming these cutlery.
- Sustainability.
- Availability of various shapes and sizes.
- Disposable tableware should have sufficient capacity, and at the same time be compact and light in weight.
- Environmentally friendly and easy to recycle.
These plates are not eaten twice
Experts say: plates, forks, spoons and cups made of polymeric materials cannot be used more than once.
This even applies to plastic water bottles. It is strictly forbidden to pour milk or alcoholic drinks there - you will get a poisonous mixture.
The main rule when choosing disposable tableware is to carefully read the label. Each branded product must have a label showing what the packaging is made of. If there is no marking, then it is better to take care of your health and purchase the product in glass containers.
The PVC icon (PVC-polyvinyl chloride) or the number 3 in a triangle on the bottom of the bottle or plastic packaging warns the buyer about its toxicity.
In addition to harmless glass containers, there is harmless food-grade plastic, which is marked with letters:
- RE (PE)- polyethylene,
- PETF (PET) or PET (PET)- polyethylene terephthalate,
- RR (PP)- polypropylene.
- PS (PS)- means polystyrene (its code is the number 6).
- In addition, safety is confirmed image of a plate and fork, numbers 05 and 1.
Marking on disposable tableware - what does it mean?
Not all buyers know what the marking means and how such dishes can be used.
| This marking indicates that the cookware is made of polystyrene. It can only be used for cold foods. You should never heat food on them in the microwave. In this case, harmful toxins enter the food. In addition, alcoholic beverages should not be poured into dishes with such markings, since toxic substances are also released. The released styrene accumulates in the kidneys and liver and leads to various diseases. | |
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Plastic with this marking is made from polypropylene. Dishes with this marking can be used for hot drinks and foods. Such dishes can withstand up to +100 ° C. You can drink hot tea and coffee from polypropylene glasses, and heat food on plates in the microwave. You can't pour alcohol. From the contact of alcohol and polypropylene, toxins are released - formaldehyde and phenol. These toxins also affect the kidneys and liver, but there is still a chance of going blind. |
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Triangle on the package, consisting of three arrows, says the tableware is made from recycled material. Inside the triangle, as a rule, there are numbers. They talk about the type of processing. So if you see
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| Drawn on the packaging glass-fork sign means that the dishes are suitable for any dishes, including the first (hot). If the icon is applied to the packaging in this form, then the products can even be stored in such dishes. But if such an icon is underlined, plastic products are not intended to come into contact with food. |
Dangerous plastic
We often underestimate the danger it can pose to our health. It turns out that there is a relatively safe and dangerous plastic. Since we still have no way out, it is worth taking care of choosing the lesser evil. Some types of plastic are really dangerous.
Information about the material used in the manufacture of the packaging is located on its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle are numbers from 1 to 7, indicating the type of material from which the packaging is made.
What are these numbers?
1 - PET (PET)
Such plastic is mainly used in the production of disposable beverage containers. Typical PET packaging is mineral water bottles. Such packaging, even after careful cleaning, can release toxic chemicals when reused. Never reuse this kind of material.
2 - HDPE (LDPE)
Low pressure polyethylene (high density) is used for the production of semi-rigid containers, it is one of the safest plastics and can be reused.
3 - PCV (PVC)
Polyvinyl chloride is very often used, for example, in the production of food packaging films. PVC is hazardous to health and can release toxins. When burned, PVC produces highly hazardous chemical compounds known as dioxins, which are often more dangerous than potassium cyanide.
4 - LDPE (HDPE)
The high pressure (low density) polyethylene used in many types of packaging (such as plastic bags) is considered recyclable and safer than many other plastics, but not as safe as plastics 2 and 5.
5 - PP (PP)
Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).
6 - PS (PS)
Polystyrene is well known in the form of foam. PS releases toxins and should not be used as food packaging. It is also rarely used for this purpose due to the lower chemical resistance of polyethylene, but is present, for example, in lids for disposable coffee cups.
7 - OTHER (OTHER)
Never reuse plastic items marked 7. This group includes many types of harmful chemicals, including the highly toxic Bisphenol A (BPA), which can contribute to schizophrenia, depression, or Alzheimer's disease. In addition, eating foods that come into contact with BPA can lead to disorders of the nervous and endocrine systems, and even cancer. Never use such products in microwave ovens that allow BPA to penetrate deeper into food.
It is most often found in:
In order to avoid poisoning from packaged food, simple nuances should be taken into account.
First of all, it should be remembered that disposable tableware is disposable.
Currently, plastic is an integral part of our lives, and it will not be possible to get rid of it quickly in the kitchen. But you can try to minimize the harmful effects of plastic on our health. For this:
1. Use only plastics marked 2 (HDPE) and 5 (PP) for food storage.
2. Do not use other categories of plastic for food storage, but recycle it. Do not reuse PET bottles or microwave food in the food trays you bought them in (unless the packaging says they are suitable for this purpose).
2. Do not microwave food in packages containing bisphenol (Group 7), do not pour hot liquids into them, and do not wash in the dishwasher.
3. Use all plastic packaging in accordance with the instructions on them (recommendations for temperature, use of the dishwasher, etc.).
4. Don't buy mineral water in plastic packages that have stood in the sun, and it is best to buy drinks (including such as milk, kefir, yogurt) in glass containers.
Disposable packaging and utensils are designed to be used once. It is not worth leaving them in reserve for storing other products.
After use, the thin protective layer on the plastic is destroyed, and these dishes cannot be reused.
Always pay attention to the appearance of the package, its integrity, clarity of the inscription, expiration date.
Principle 1.
Disposable tableware can be used strictly for its intended purpose
Each type of disposable tableware has an indication of what it is intended for: for cold, for hot, for cold drinks, for alcohol, etc. If you pour a hot drink into a glass intended for cold, the plastic begins to release toxic substances.
principle 2. Never leave the product in an open jar, even in the refrigerator. Either buy a smaller package or close tightly.
Principle 3.
You can not store any products in disposable dishes, especially in used ones.
After using disposable tableware, the protective layer is destroyed, and when products, such as sugar, are stored in it, toxic substances pass into the product.
Principle 4. Meat and cheese are better not to take in the package.
Principle 5.
Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. The toxic substances in the plastic begin to dissolve and end up in the drink.
Principle 6. The best option for disposable tableware is paper.
Principle 7.
Often the composition of plastic dishes includes melamine, which is especially abundant in bright multi-colored dishes intended for children. In its normal state, it is not dangerous, but if you put something hot on a plate, medanin begins to release toxins that enter the human body with food.
Paper is cellulose. Even if its particles enter the body, nothing bad will happen.
Plastic bottles impair potency
While disposable cups are usually thrown away, convenient plastic bottles often remain in use.
In them by no means can't pour milk, since fats in it are able to dissolve some polymers, alcoholic drinks, kvass, compote. Polymers tend to "age" under the influence of ultraviolet radiation, high temperatures, so over time they begin to release substances harmful to humans.
Scientists from the Department of Epidemiology at HSPH and Harvard Medical School have come to the conclusion that plastic bottles are not as harmless to health as is commonly believed.
The constant consumption of drinks from plastic bottles increases the body's levels of the chemical bisphenol A, which affects sex hormones, by more than two-thirds, says Associate Professor Karin H. Michels.
This substance, which itself resembles the female hormone estrogen, is used in the production of food and drink packages and jars, as well as baby bottles. The study found that the levels of bisphenol A in the urine of subjects who drank all drinks from plastic bottles for a week increased by 69.
Heating plastic bottles, which parents do when they want to warm milk for their babies, introduces the chemical into the liquid contents in dangerous amounts. "This is a concern, as children may be particularly susceptible to bisphenol A, which can lead to disruption of the hormonal glands," says Michels. Previous research has shown that high BPA intake is associated with birth defects, growth problems, and an increased risk of heart disease and diabetes.
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