The study, titled "Microplastics in Salt and Sugar" and conducted by the environmental research organisation Toxics Link, examined 10 varieties of salt-as well as five varieties of sugar, procured from both online and local markets.
The findings disclosed the presence of microplastics in all tested samples of salt and sugar, manifesting in various forms such as fibres, pellets, films, and fragments. These microplastics ranged in size from 0.1 mm to 5 mm.
Notably, iodised salt exhibited the highest concentration of microplastics, primarily in the form of multi-coloured thin fibres and films.
The study analyzed 10 types of salt (including table salt, rock salt, sea salt, and local raw salt) and five types of sugar purchased from both online and local markets. These microplastics were found in various forms, including fibers, pellets, films, and fragments, with sizes ranging from 0.1 mm to 5 mm. The much over-hyped iodized salt had the highest concentration of microplastics (89.15 pieces per kilogram), while organic rock salt had the lowest (6.70 pieces per kilogram). This discovery underscores the need for comprehensive research into the long-term health impacts of microplastics on human health, as these tiny plastic particles can enter our bodies through food, water, and air.
The potential health risks of consuming microplastics are a growing concern. Although research is ongoing, below are some known and suspected effefood.
1. Gastrointestinal Issues: Microplastics can accumulate in the digestive tract, potentially causing irritation, inflammation, and disruption of gut microbiota.
2. Toxic Chemicals: Microplastics can absorb and release toxic chemicals (such as phthalates and bisphenol A) that may leach into the body upon ingestion.
3. Immune System Impact: Exposure to microplastics might affect immune responses, althoLgh the exact mechanisms are not fully understood.
4. Organ Damage: Some studies suggest that microplastics could harm organs like the liver, kidneys, and lungs.
5. Cancer Risk: While not definitively proven, there's concern that long-term exposure to microplastics could increase cancer risk.
It is to be noted that minimizing plastic use and supporting sustainable practices can help reduce microplastic pollution.
The Food Safety and Standards Authority of India (FSSAI) has taken swift action in response to the alarming findings from the study by Toxics Link.
In March 2024, FSSAI launched an ambitious project titled “Micro-and Nano-Plastics as Emerging Food Contaminants: Establishing Validated Methodologies and Understanding the Prevalence in Different Food Matrices.”
On August 18, 2024, FSSAI then launched an innovative project to address the growing concern of microplastic contamination in Indian food. The project aims to develop and validate analytical methods for detecting micro and nano-plastics in various food products. It also assesses their prevalence and exposure levels in India.
FSSAI collaborates with leading research institutions across the country, including the CSIR-Indian Institute of Toxicology Research (Lucknow), ICAR-Central Institute of Fisheries Technology (Kochi), and the Birla Institute of Technology and Science (Pilani).
The project focuses on developing standard protocols for micro/nano-plastic analysis, conducting intra- and inter-laboratory comparisons, and generating critical data on microplastic exposure levels among consumers.
While global studies highlight the presence of microplastics in various foods, this project specifically generates reliable data for India. It will guide the formulation of effective regulations and safety standards to protect public health.
The project aims to:
- Develop Detection Methods: FSSAI is working on standard protocols to detect micro and nano-plastics in food items.
- Assess Prevalence: By assessing the prevalence and exposure levels of these harmful particles, FSSAI aims to improve food safety across India.
- Establish Safety Standards: The initiative focuses on understanding the prevalence of microplastics in different food matrices, which are the materials that make up the food products we consume.
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