With microplastics seemingly everywhere, it can be hard to stay up-to-date on what's safe to cook with, store your leftovers in, or even eat. Now another food is being put in the spotlight as something you may want to keep your eye on. In a recent Instagram video, Dr. Trisha Pasricha, MD, MPH, gastroenterologist and author of a book on all things gut health, revealed four common foods that have high amounts of microplastics - one of them being instant rice.
Eager to understand the issues more, as well as the recommendations she outlines in the video, we reached out directly to Dr. Pasricha to get more answers. We also spoke to Phoebe Stapleton, PhD, ATC, associate professor of pharmacology and toxicology at Rutgers University, to get her take on how these microplastics affect the body. Here's what they had to say.
What to Know About Microplastics in Rice
In the video, Dr. Pasricha references a 2021 study that says instant rice has about four times the amount of microplastics than regular uncooked rice. Why? A lot of it has to do with the packaging and processing instant rice undergoes. "It's pre-cooked, dehydrated, and often packaged in plastic pouches designed for microwave use. Each of those steps introduces more opportunities for plastic contact along the way," Dr. Pasricha says. "The packaging itself is part of the problem, especially when you add heat," however she adds that it's important to note the study was small and needs further investigation and replication.
Stapleton, who studies how toxic things affect the body, noted that various types of rice tested in the study were uncooked rice in fabric, paper, or plastic bags versus microwavable instant rice in plastic bags. She added that "the more processing a food has, the greater likelihood of contamination with micro- and nanoplastics," so it makes sense that instant rice, which has undergone more processing, contains more microplastics than regular rice.
How Microplastics Affect the Body
It's not up for debate: Both Pasricha and Stapleton confirmed that multiple studies have found evidence of microplastics entering our bodies. "Microplastics have been detected in human blood, lung tissue, the liver, placenta, breast milk, and even the brain." But it's not all doom and gloom. "Most of what we eat is likely eliminated in feces - the gut does a reasonable job clearing larger particles," Dr. Pasricha says. It's the smaller particles (under 10 microns) we need to be more mindful of because "they may cross the intestinal barrier and accumulate in tissues."
Scientists are still in the early stages of understanding their true impact. Some studies have associated microplastics found in arteries with increased risk of cardiovascular disease, inflammation, hormone disruption, and poor gut health. "That's unsettling - but it shows association, not causation," Dr. Pasricha says.
Stapleton similarly alluded that "the scientific community is working very hard to identify the health effects of micro- and nanoplastic exposure." While they know that microplastics are entering the body, "now we are working on understanding the cellular mechanisms letting them in, what those cellular interactions may mean from a health/disease perspective in each tissue, and how we could get them back out."
What You Can Do About It
The good news is you don't have to give up rice. Dr. Pasricha even admits she eats a lot of rice and isn't planning on giving it up anytime soon. The best thing you can do is wash your rice thoroughly before cooking it, which, according to the study, could reduce contamination by up to 40%. Skip the instant rice wherever possible, and try not to cook in plastic either. "Regular uncooked rice stored in paper, cloth, or glass packaging is the cleaner option. The goal is reduction, not perfection," Dr. Pasricha says.
Also, avoid reheating leftovers in plastic containers. "I got glass containers for when I need to store or reheat something instead. Make the easy wins, and don't let perfect be the enemy of good," Dr. Pasricha says. She also suggests reducing ultra-processed foods in general, as "most experts consider these the largest dietary source of microplastics, both from packaging and industrial processing."
Stapleton also suggests making other sustainable swaps to reduce exposure such as using "refillable water bottles, metal utensils, wooden kitchen utensils or cutting boards, reusable products, products that are less processed, [and] clothing made of non-polymer fibers. These choices also have an environmental bonus of less plastic disposal, meaning an attempt to limit future micro- and nanoplastic production."
No comments:
Post a Comment