I often research and write about plastics in the home, and the net result has been me ditching my plastic cutting board and storage containers. I also use mostly wooden and metal utensils, but up until this week, I did have a lingering black plastic spatula in my kitchen drawer. It was sentimental, because my mom gave it to me, and since it was from a high-end cooking store, I figured it had to be safe enough.
Sorry Mom, it’s gone. While most people who use black plastic don’t automatically develop cancer, there is mounting research that it can lead to an array of serious health problems, including ones that aren’t so obvious, like brain fog, immune system suppression and reduced fertility. Plus, since many of the chemicals and their reactions have yet to be fully studied, I see no reason to risk it.
Here is more about black plastic, what it’s made from, and its potential health effects.
What is Black Plastic?
Any type of plastic can be colored black, but black plastic kitchen utensils are often made from polypropylene or polystyrene, plus an additive called “carbon black,” which gives them that deep, dark or charcoal color.
How Is Black Plastic Made?
Some plastic kitchen utensils, especially black plastic ones, are made from melted-down electronics, such as computers, cell phones and TVs, mixed with food-grade plastics.
“They often have flame retardants like bromine added to them as well, plus a ton of other nasty things like cadmium and mercury, none of which you want to ingest,” says Aminah Taariq-Sidibe, a plastic expert at EarthDay.org. “And carbon black is made from burning petrochemicals; basically, it is a form of soot.”
Why is black plastic so common?
Black plastic is so common because it’s cheap to make and convenient to mold into many shapes. The black color also helps hide imperfections.
The Health Risks of Black Plastic
Modern Research and Health Findings
Scientists and health professionals warn about the potential health issues that black plastic utensils can cause. Specifically, recycled electronic waste and other components in plastic, including carbon black, can contain and release harmful chemicals, including brominated flame retardants (BFRs), BPAs, PFAS (forever chemicals) and phthalates.
“These substances leach into your food, especially when exposed to heat,” says toxin expert Dr. Paul Savage. “Cooking with black plastic utensils in hot pans or stirring acidic foods increases the likelihood of these toxins migrating into your meals.”
Exposure to these substances is collectively linked to neurological problems, reduced brain development, endocrine system disruption (hormones, fertility and reproductive systems), certain cancers, immune system suppression, liver toxicity and thyroid dysfunction.
“Plus, the heavy metals, cadmium and lead used in these utensils come with a yet more potential health risks, such as cancer, kidney dysfunction, brain development in children and the list goes on,” says Taariq-Sidibe.
There are further potential health risks from using any color of plastic utensil, as they can all shed tiny particles of plastic into your food. “These microplastics are not just an environmental concern, they’re also a health hazard,” says Savage. “Once ingested, they can accumulate in your body, leading to inflammation, oxidative stress and potential long-term health risks.”
A recent study in the New England Journal of Medicine also linked inflammation and oxidative stress in carotid arteries directly to microplastics. “What is most fascinating is that [this] suggests that these particles can contribute to cardiovascular disease progression,” says heart surgeon and founder of Taki2Go, a food and to-go industry sustainability startup, Ravyn Williams.
Health Conclusions
While there is a growing body of research about the potential detrimental effects of plastics in cooking, there has been some confusion about the actual harmful effects of black plastic. That’s mainly due to one scientific paper in the journal Chemosphere, conducted by a group called Toxic-Free Future, published in early 2024, which sounded the alarm. Later that year, the authors announced they’d made a mistake in their calculations, and toxin levels in black plastics were not as high as they had previously concluded. However, they also stated that it did not change their conclusion about black plastics being harmful.
It’s also important to understand that the health effects of the thousands of chemicals in plastics is emerging research, most of which we still know very little about. As such, many health professionals and scientists suggest that even though research hasn’t specifically proven something harmful, it’s best to be cautious and avoid plastics in general.
Alternatives to black plastic
There are many worthy alternatives to black plastic utensils, including wood, bamboo, stainless steel, ceramic and silicon.
How To Dispose of Black Plastic Tools
If you’ve decided to make the swap away from black plastic utensils, it’s best to just throw them away, even though they will continue to be toxic as they break down in the landfill. Because they’re difficult to recycle, even if you put them in the recycling bin, there’s a good chance they’ll still end up in the landfill, says Taariq-Sidibe. Just don’t donate them, says Williams. Doing that exposes others to their potential harm.
Other Potential Contaminants To Avoid While Cooking
- Old aluminum cookware;
- Cheap melamine utensils;
- Painted ceramics, which could contain lead in the glaze;
- Plastic cutting boards; and
- Pots and plans labeled nonstick, especially if the surface is scratched, or if they’re made with PFOA (Perfluorooctanoic acid) or PFAS;
Also, “Never, ever, ever heat food in plastic and avoid putting aluminum foil directly over any food that is considered acidic,” says Williams.
FAQ
Why do some black plastic utensils get sticky over time?
Sticky utensils mean the polymers used to make the plastic are deteriorating. That’s typically caused by wear and tear, plus exposure to high heat both from cooking and the dishwasher. If that happens, throw them out immediately. “This significantly increases the risk of harmful toxins leaching into our food,” says Williams.
How long do black plastic kitchen tools typically last?
It depends on the quality of the utensil, how scuffed it gets and how much it is exposed to high heat during cooking and washing, but typically a few months to a few years.
“The unfortunate thing is that these are labeled as ‘reusable,’ but if you ever notice that your utensils or cookware or discolored or sticky or warped, that’s your sign to throw it out,” says Williams.
About the Experts
- Aminah Taariq-Sidibe is a plastic expert and manager of the End Plastics Initiatives at EarthDay.org.
- Ravyn Williams is a Stanford-educated heart surgeon and founder of the food and to-go industry sustainability startup, Taki2Go.
- Dr. Paul Savage is a toxin expert, chief medical officer and founder of MDLifespan, a physician-led health-tech startup focused on eliminating toxins from the body.
Sources
- NPR: “Clarifying the results of a study on black plastics”
Related
- The Real Reason Aluminum Foil Has a Shiny Side and a Dull Side
- Think Adirondack Chairs Are Uncomfortable? You’re Using Them Wrong
- Why You Shouldn’t Crush Aluminum Cans Before Recycling
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