New Study Reveals Food Packaging Chemicals Linked to Breast Cancer

Food packaging is a part of our daily lives, yet it’s something we rarely think about beyond its ability to keep food fresh. However, recent research has revealed a more troubling side to food packaging: the chemicals that make it functional could be putting our health at risk. This research specifically links certain substances used in food contact materials (FCMs) to breast cancer, underscoring the need for greater attention on this topic.

During their research, they discovered 189 potential mammary carcinogens in food packaging materials. The packaging we use every day to store and prepare food contains these chemicals, which could contribute to breast cancer. “Chronic exposure of the entire population to potential mammary carcinogens from FCMs is the norm,” says the research team, highlighting the widespread nature of the issue.

What are these chemicals, and how do they get into our food?

When we think of food contact materials, we’re talking about everything from plastic containers and packaging to cookware and processing equipment. While these materials help preserve food and prevent contamination, they often contain chemicals that can migrate into the food over time. These chemicals, known as food contact chemicals (FCCs), include both substances intentionally added to make the packaging durable and others that are unintentional byproducts of the manufacturing process.
Parkinson and her colleagues used the Key Characteristics of Toxicants (KC) framework to identify harmful chemicals. Their research reveals that food packaging has detected 189 of the 921 chemicals known to potentially cause mammary cancer. Studies conducted between 2020 and 2022 found that 76 of these chemicals migrate into food under regular conditions, which is even more concerning. Styrene, benzene, and various phthalates are among these chemicals, with direct links to tumor development in lab animals.

Regulatory agencies have already flagged many of these chemicals for their health risks, making this research particularly troubling. Styrene, for example, has been under scrutiny for decades due to its potential to cause reproductive harm and cancer. However, its widespread use in food packaging continues worldwide. The researchers observe that these chemicals persist in materials that have direct contact with food, despite decades of evidence.

Why Should We Be Concerned?

Breast cancer is one of the most common cancers worldwide, and scientists are increasingly concerned about the role environmental exposures play in its development. Studies have shown that exposure to harmful chemicals in our everyday environment, including food packaging, increases cancer risk, and genetics undoubtedly plays a role.
“Breast cancer is the most frequently diagnosed cancer and the leading cause of cancer deaths in women globally,” the researcher Lindsey Parkinson states, citing data from the Global Cancer Observatory. Everyday food packaging contains chemicals known or suspected to cause cancer, exposing nearly everyone to them on a regular basis. This is particularly concerning because current regulatory assessments of food safety do not include many of these chemicals.

The European Union’s REACH regulations and similar rules in other countries aim to control the use of dangerous chemicals. However, the research points out that these regulations often fall short when it comes to food contact materials. In fact, packaging currently does not restrict the use of a significant portion of the 189 detected carcinogens. This regulatory gap means that, even though we know these chemicals can be harmful, they continue to find their way into the products we use to store and cook our food.

What Can Be Done?

The positive news is that this research provides a clear roadmap for change. Parkinson, Geueke, and Muncke recommend a shift towards what they call a generic approach to risk management (GRA). In simple terms, this means regulating chemicals based on their known hazardous characteristics, like carcinogenicity, without needing to prove direct exposure every time. The Key Characteristics of Toxicants framework could help policymakers identify and prioritize harmful chemicals before they cause widespread harm.

Additionally, scientists like Jane Muncke are advocating for more comprehensive regulations that focus on preventing exposure to harmful chemicals in the first place. “The KC framework can help industries innovate and develop safer alternatives,” Muncke suggests, emphasizing that safer food packaging is within reach.

One potential avenue for future research is developing better alternatives to the harmful chemicals currently used in packaging. More and more companies are investing in bio-based and biodegradable materials that are less likely to leach harmful substances. Furthermore, the process of determining the amount of a chemical that migrates from packaging into food, known as migration testing, could simplify material regulation and lessen public exposure to harmful substances.

We, as consumers, can take practical steps to reduce our exposure to potentially harmful chemicals in food packaging, especially while science and policy work toward better regulations. One effective strategy is to use glass or stainless steel containers for food storage, particularly when dealing with hot foods, as heat can accelerate the transfer of chemicals from plastic to food. Similarly, it’s a beneficial idea to avoid microwaving food in plastic containers altogether. Instead, transfer your meal into a microwave-safe glass or ceramic dish to prevent chemical leaching that can occur with plastic under heat.

When shopping, look for packaging labeled as “BPA-free.” While BPA-free alternatives aren’t always perfect, they often present a safer option than traditional plastics. Lastly, consider supporting companies that prioritize environmentally friendly packaging and are transparent about the chemicals they use in their products. By making these informed choices, you can limit your exposure to hazardous substances while encouraging industry-wide change.

The findings from Parkinson and her team emphasize the need for urgent changes in the way we regulate food packaging. With more awareness and stronger regulations, we can significantly reduce our exposure to potentially harmful chemicals. The research shows that prevention is possible, but it requires both industry innovation and a commitment from policymakers to prioritize public health over convenience.

In the meantime, small changes in our daily habits can help us limit exposure to these chemicals, reducing our risk of breast cancer and other health issues. As consumers, staying informed and making safer choices is one of the most effective ways we can protect ourselves and our families.