Cutting boards used for cutting food can be dangerous. This was stated by researchers from the American Chemical Society, writes Environmental Science & Technology.
Experts conducted a series of studies and found that these kitchen utensils are a source of microscopic plastic particles that can get inside cooked food.
During the experiment, six volunteers cut carrots in various ways. Further, all obtained microparticles were collected for further analysis. It turned out that the use of cutting boards leads to the formation of 14 to 71 million microparticles annually. When cutting on wooden boards, 4-22 times more microparticles are released than on plastic ones.
The experts concluded that the release of microparticles occurs as the boards gradually wear, during which the microplastic particles are released from the material. This poses a serious threat to human health and the environment, as microplastics can enter the body and cause harm, experts warn.
Source: Rosbalt
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