# Kitchen Plastics Guide A practical guide to common plastics used in food and kitchenware, including health risks, temperature limits, and recommended uses. > ⚠️ Note: No plastic is perfectly inert. This guide focuses on realistic kitchen scenarios like steaming, microwaving, freezing, and storage. Always follow manufacturer instructions, but be aware of the risks that plastic have, even if the evidence isn't yet conclusive. Since science is updated constantly, always look at the most recent data. However, it is safe to assume that ALL plastics can potentially be disruptive to our health. This document was written in december 2025. ## Introduction These days, many plastic items in the kitchen are BPA free. One might think: Oh, then the plastic is safe to use! this is a common misconception. All plastics release nano particles as well as chemicals when they are heated, scratched or aged. ⚠️ BPA free does not mean there isn't a risk. > When BPA is removed, it's often swapped for other bisphenols (like BPS, BPF, BPZ) that aren't as well-studied but show similar estrogenic activity, potentially posing the same health risks. Quick references: https://www.plasticlist.org --- ## Table of Contents - [Why This Matters](#why-this-matters) - [Nano particles](#nano-particles) - [The PP Polypropylene Case](#the-pp-polypropylene-case) - [Plastics Overview](#plastics-overview) - [Kitchen Usage Cheat Sheet](#kitchen-usage-cheat-sheet) - [Practical Tips](#practical-tips) - [References](#references) --- ## Why This Matters Many plastics can release small amounts of chemicals or microplastics, especially when: - Heated - Scratched or damaged - Used with fatty or acidic foods Some compounds (like BPA, BPS, BPF) can mimic hormones in the body. Awareness and informed choices can reduce chronic exposure, especially for infants, children, and hormone-sensitive adults. --- ## Nano particles All plastics can release nano particles. A small plastic bottle can release up to millions of nano particles, and leach chemicals when heated, scratched or aged. Therefore, it is always better to use: 1. ✅ Metal container > Prefer thoroughly cleaned stainless steel to prevent biofilm build-up. Be cautious with aluminium and copper, as they can leach into the body and potentially be dangerous to your health. 3. ✅ Glass container > Glass is inert, but can lead to a build-up of microbial biofilms which are not visible to the eye. Reguarly cleaning glassware is recommended. And once in a while use a emzyme cleaner for tough biofilms. Wherever possible. Only resort to plastic when there is no viable alternative, and then use it moderately in low heat. --- ## The PP Polypropylene Case Polypropylene (PP) is one of the most used plastics nowadays. It is generally considered a safe, BPA-free plastic for food use, but it can still leach additives, antioxidants, or other manufacturing chemicals (like oleamide) into food or liquids, especially when heated, scratched, or exposed to acidic/fatty substances, with studies finding migration of numerous chemical features from PP products. While less prone to leaching harmful compounds like BPA than other plastics, using PP containers for hot/fatty foods and replacing worn ones reduces potential risk. It has a moderate risk to it, and since it is used in many kitchen appliances, its safer to avoid it if possible. > ⚠️ Possible risk: There studies underway that explore the carcinogenic risks of nano plastics, such as in PP. In animals studies they did find that chemicals in PP can cause breast cancer cells to proliferate. ## Plastics Overview ``` | Plastic | Common Uses | Max Safe Temp | Estrogen / Hormone Risk | Microplastic Risk | Notes |--------------------------------------|--------------------------------------------------------|---------------|------------------------------------------------------------------|-----------------------------------|-------------------------------------------- | Polypropylene (PP, #5) | Steamers, microwave containers, BPA-free baby bottles | ~120–135°C | 🟡 Low-moderate if overheated; weak estrogenic leachates in labs | 🟡 Low; rises with scratches | Best for water-based / low-fat foods | High-Density Polyethylene (HDPE, #2) | Milk jugs, cutting boards, tubs | ~120°C | 🟡 Low-moderate: PFAS risk | 🟡 Low-moderate | Stable, avoid high-heat steaming | Low-Density Polyethylene (LDPE, #4) | Squeeze bottles, wraps | ~100°C | 🟡 Low-moderate: PFAS risk | 🟡 Low-moderate | Avoid high heat; safe for cold/warm foods | Polycarbonate (PC) | Older bottles, some food containers | ~135°C | 🔴 High if BPA present | 🟡 Moderate | Avoid food; replaced by BPA-free PP | BPA (Bisphenol A) | Ingredient in some plastics & epoxy coatings | Varies | 🔴 Strong endocrine disruptor | 🟡 Moderate | Avoid completely in food contact | Polystyrene (PS, #6) | Disposable cutlery, foam cups | ~90°C | 🟡 Low-moderate; styrene monomers possible | 🟡 Moderate | Avoid heating; single use only | Polyethylene Terephthalate (PET, #1) | Soda/water bottles, salad containers | ~60°C | 🟡 Low-moderate | 🟡 Low-moderate | Safe for cold/room temp; avoid heating | Polyvinyl Chloride (PVC, #3) | Plastic wraps, tubing | ~60–70°C | 🟡 Moderate-high; phthalates possible | 🟡 Low-moderate | Avoid heating/direct food contact | Silicone (food-grade) | Baking mats, molds, spatulas | ~230–260°C | 🟢 Very low | 🟢 Very low | Safe for baking, steaming, microwaving | Nylon (PA) | Cooking utensils, pasta machines | ~180–200°C | 🟢 Low | 🟡 Low-moderate | Avoid prolonged high-heat contact with food | Glass / Ceramic | Containers, dishes, jars | 500°C+ | 🟢 None | 🟢 None | Safest option; inert and reusable ``` --- ## Kitchen Usage Cheat Sheet Color key: - ✅ Low / Moderate risk - ⚠️ Use with caution - ❌ Avoid ``` | Plastic | Steaming | Microwaving | Freezing | Storage | Notes |------------------|----------|-------------|----------|----------|------------------------------------------------------- | PP (#5) | ⚠️ | ⚠️ | ✅ | ✅ | Avoid overheating; best for water-based, low-fat foods | HDPE (#2) | ⚠️ | ⚠️ | ✅ | ✅ | Avoid high-heat steaming | LDPE (#4) | ⚠️ | ⚠️ | ✅ | ✅ | Safe for cold storage and wraps | PC | ❌ | ⚠️ | ⚠️ | ✅ | Avoid food; BPA present in older containers | BPA | ❌ | ❌ | ⚠️ | ⚠️ | Avoid completely | PS (#6) | ❌ | ❌ | ⚠️ | ⚠️ | Single-use only; avoid heating | PET (#1) | ❌ | ⚠️ | ✅ | ✅ | Safe for cold foods only | PVC (#3) | ❌ | ❌ | ⚠️ | ⚠️ | Avoid heating/direct food contact | Silicone | ⚠️ | ⚠️ | ✅ | ✅ | Avoid overheating, may leach chemicals | Nylon | ⚠️ | ⚠️ | ✅ | ✅ | Good for utensils; avoid prolonged high heat | Glass / Ceramic | ✅ | ⚠️ | ✅ | ✅ | Safest; inert and reusable | Stainless steel | ✅ | ❌ | ✅ | ✅ | Safest and reusable ``` --- ## Practical Tips 1. Heat + fat = higher leach risk – avoid heating fatty or acidic foods in plastic. 2. Avoid scratches or damage – leaching increases with surface damage. 3. Rotate or replace – older or discolored plastic containers may leach more. 4. Prefer alternatives for infants – glass, stainless steel. 5. Check recycling codes – #5 (PP), #2 (HDPE) 6. Water filter Use a proper waterfilter to remove any plastics/particles/BPA from tapwater. --- ## References - [BPA and Health Risks – NIH](https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm) --- *This guide is intended for educational purposes. Always follow manufacturer/medical instructions and professional guidance for food safety.*