Some studies in animals and in humans have linked exposure to flame retardants with increased risks of cancer, endocrine disruption, and reproductive and neurodevelopmental health effects.
A study published this year found that pregnant women exposed to these chemicals in electronics, textiles and building materials had a higher risk of premature birth. Other studies have shown that children of women exposed to high levels of flame retardants during pregnancy were more likely to have neurodevelopmental deficits later in life.
Some of these chemicals, including polybrominated diphenyl ethers, or PBDEs, have also been linked to an increased risk of thyroid disease.
The exact mechanisms of these effects aren’t clear. One theory is that the chemicals’ structure looks so similar to that of thyroid hormones that it can cause the thyroid to malfunction.
Still, there are a number of questions scientists need to answer, including what levels of exposure lead to the most severe health outcomes, and how much risk people might face from everyday use of black plastic items.
According to experts, more information is still needed around the risks of black plastic.Credit: iStock
The new study, which was conducted by a consumer advocacy group, Toxic-Free Future, based its estimates of the levels of toxins on research published in a 2018 paper. That study stress-tested utensils with the highest concentration of flame retardants by submerging them in hot cooking oil for 15 minutes. Stuart Harrad, a professor of environmental chemistry at the University of Birmingham and one of the study’s authors, described that cooking method as a “worst-case scenario”.
Allen says that “under normal use conditions, it’s very unlikely that these chemicals are going to come out into the food that you’re cooking in any meaningful levels that you should be concerned”.
Should I throw out these products just to be safe?
Given the unsettled science, not all experts agree that these items are unsafe to use. But they do agree that you should treat them with care.
Experts suggest that you avoid leaving your plastic utensils in hot pots or pans. They also advise against reheating food in black plastic containers, and say you should throw away black plastic items that are chipped or dented to avoid the risk that the splintered plastic will contaminate food.
Megan Liu, science and policy manager for Toxic-Free Future, acknowledges that it is difficult to avoid black plastic entirely but said it’s possible to minimise your exposure. She still buys takeaway sushi, for example, but transfers it from the black plastic tray onto a plate once she gets home, she says.
Heather Stapleton, an environmental chemist at Duke University, says she uses a wooden spoon and metal utensils for most cooking. But she still uses a black plastic spatula to cook eggs the way she likes and to avoid scratching her nonstick pan. “Everything in moderation,” she says.
The New York Times
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