Materials that can be toxic to humans and their use in the kitchen

At Enevia Health we want to raise awareness regarding the use of certain materials when preparing our meals, due to the large amount of toxins that they can release when subjected to high temperatures such as those in the oven or direct fire, but also other products. which are used in microwaves that release molecular structures that can generate many pathologies in the long term. There are also certain foods such as acids that wear down the coating of utensils, leaving traces of it in the food we eat.

They are recognized as toxic but are also known as heavy metals. This is an even more paradoxical fact when we buy organic products that in the long term can be harmful to our health due to the way we cook them. So we buy these foods because they tell us that they have not had any intervention of toxic products in any of their growing, raising or processing processes and then at home they go straight to a Teflon frying pan, an aluminum pot or a casserole that releases lead. .

Heavy metal poisoning happens because our body does not have systems to eliminate heavy metals. Its accumulation produces slow, insidious and inevitable toxicity.

Some of the materials that can release molecules harmful to Health are:

Aluminum

Various cookware can be made from aluminum due to its lightness, thermal conductivity, and corrosion resistance. Some common examples are:

• Pots and pans
• Baking trays and molds
• Spoons, spatulas and knives
• Graters, peelers and mandolins
• Measuring spoons and cups
• Storage containers
• Glasses

Some aspects to consider highly harmful regarding the use of Aluminum are:

1. Aluminum release into food: Aluminum can be released in small amounts into food during cooking in aluminum cookware. Excessive aluminum intake may be linked to health problems, such as neurological disorders and diseases such as Alzheimer's.
2. Allergic reactions: Some people may be sensitive to aluminum and experience allergic reactions or skin irritations when coming into contact with aluminum cookware.
3. Interactions with acidic foods: Aluminum can react with acidic foods, such as tomatoes or lemon, and release greater amounts of aluminum into the food, which can be harmful to health if consumed in excess.

To reduce the health risks associated with the use of aluminum cookware, it is recommended:

• Use anodized aluminum cookware, which has been treated to form a protective layer and reduce aluminum migration into food.
• Avoid cooking acidic foods for long periods in aluminum cookware to reduce aluminum migration into the food.
• Use cookware made of other materials, such as stainless steel or cast iron, to cook acidic or alkaline foods.

Copper

Copper is another material commonly used in cookware due to its excellent thermal conductivity. Here are some cookware that can be made entirely of copper or have copper coatings:

• Pots and pans
• kitchen batteries
• Pastry molds
• Spoons and forks
• Glasses and/or cups

The presence of copper in kitchen utensils can have health risks:

1. Copper toxicity: Copper in large quantities can be toxic to the body. Excessive release of copper into foods during cooking or storage in copper cookware can pose a health risk, especially if consumed on a regular basis.
2. Allergic reactions: Some people may be sensitive to copper and experience allergic reactions or irritations to the skin or digestive system when coming into contact with copper cookware.
3. Interactions with acidic foods: Copper can react with acidic foods, such as tomatoes or lemon, and release greater amounts of copper into the food, which can be harmful to health if consumed in excess.

To reduce the health risks associated with the use of copper cookware, it is recommended:

• Use copper cookware coated with food-safe materials, such as stainless steel or tin, to avoid excessive release of copper into food.
• Avoid cooking acidic foods for long periods in copper utensils to reduce copper migration into the food.
• Keep copper cookware clean and dry to prevent oxidation and release of copper into food.

Enameled

Enameled cookware is common and offers several advantages, such as an easy-to-clean nonstick surface and corrosion resistance. Here are some examples of cookware that may be made entirely of enamel or have enamel coatings:

• Pots and casseroles
• Pans
• Saucepans
• Baking trays
• Other utensils made of wrought iron with enamel coating

The presence of enamels on kitchen utensils is an important aspect to consider due to the possible health risks they may represent. Enameled cookware is typically coated with a layer of ceramic enamel to provide nonstick properties and protect the underlying material, such as cast iron or steel. But it may include certain risks such as:

1. Heavy metal contamination: Depending on the composition of the enamel used, enameled cookware may contain heavy metals such as lead, cadmium or arsenic. The release of these heavy metals into foods during cooking or storage can pose a health risk, especially if ingested on a regular basis.
2. Allergic reactions and irritations: Some people may be sensitive to certain components of the enamel used in cookware, which can cause allergic reactions or irritations to the skin or respiratory system.
3. Environmental Health Risks: The production and disposal of enameled cookware can have negative impacts on the environment, especially if the enamels contain toxic chemicals that can contaminate soil, water and air.

Iron

Iron is a popular material for cookware due to its durability and its ability to retain and distribute heat evenly. Here are some kitchen utensils that may be made entirely of iron or contain iron:

• Cast iron pans
• cast iron plates
• cast iron pots
• cast iron woks
• Enameled Cast Iron Cookware

The use of iron in kitchen utensils is common and has health risks. as they are:

1. Iron overload: For some people, especially those who do not need an increase in iron intake, cooking with iron cookware can lead to excessive iron buildup in the body, which can be harmful to health.
2. Allergic reactions: Some people may be sensitive to iron and experience allergic reactions or skin irritations when coming into contact with iron cookware.
3. Rust Risk: Iron cookware can rust if not properly dried after use, which can affect food quality and pose a health risk.

Teflon, PFOA

Teflon coated cookware is popular due to its excellent non-stick property. It is present in:

• Non-stick pans and saucepans
• Kitchen spatulas and spoons
• Non-stick trays and molds
• Measuring cups
• Strainers

Teflon is a trademark for a nonstick material that contains PFOA (perfluorooctanoic acid), a chemical compound used in the manufacture of nonstick cookware and heat-resistant coatings.

PFOA has been the subject of concern due to its persistence in the environment and its potential toxicity to human health. Some of the health risks associated with exposure to PFOA and Teflon are:

1. Toxicity: PFOA has been classified as a possible carcinogen by the International Agency for Research on Cancer (IARC) and has been linked to an increased risk of certain types of cancer, such as kidney, testicular, and bladder cancer.
2. Impact on the endocrine system: PFOA has been shown to act as an endocrine disruptor by interfering with the hormonal system, which can cause adverse effects on the development and function of organs and tissues, as well as reproduction and metabolism.
3. Respiratory problems: Exposure to smoke generated by excessive heating of Teflon-coated cookware can release toxic gases, including PFOA, which can cause respiratory irritation and lung problems.

To reduce exposure to PFOA and Teflon in cookware, it is recommended to opt for utensils made with safe materials free of these chemical compounds. Cookware made of stainless steel, cast iron, ceramic or glass are safer and healthier alternatives to avoid exposure to PFOA. 

Additionally, it is important to use Teflon nonstick cookware at moderate temperatures and avoid overheating, as excessive heating can release toxic gases. Maintaining adequate ventilation in the kitchen when cooking with nonstick cookware can also help reduce the risk of PFOA exposure and protect the health of the entire family.

Plastics (rich in phthalates and bisphenol A)

Kitchen utensils that may be made of or contain plastic are numerous, and are often used in various culinary tasks due to their versatility and ease of cleaning. Here are some examples:

• Spatulas and serving spoons
• measuring spoons
• Whisks
• Storage containers
• Strainers and drainers
• Baking utensils
• Peelers, graters and cutters
• Glasses
• Kitchen appliances (Blender, food processors, juicers, etc.)

Both phthalates and bisphenol A are endocrine disruptors that can interfere with the human hormonal system and cause a variety of adverse health effects.

Phthalates are chemical compounds used in the manufacture of plastics to make them more flexible and resistant. These compounds can migrate from plastic cookware into food, especially when heated or exposed to acids, fats, or alcohol. Some of the health risks associated with exposure to phthalates may include:

1. Hormonal disruption: Phthalates can mimic or block natural hormones in the body, which can interfere with normal development, reproductive function, and hormonal balance.
2. Reproductive problems: Exposure to phthalates has been linked to adverse effects on fertility in both men and women, and may increase the risk of reproductive disorders such as endometriosis and ovarian dysfunction.
3. Impact on the immune system: It has been suggested that exposure to phthalates may affect the immune system, increasing susceptibility to autoimmune diseases and allergies.

On the other hand, bisphenol A (BPA) is a chemical compound used in the manufacture of hard and resistant plastics, such as kitchen utensils, water bottles and food storage containers. Some of the health risks associated with exposure to BPA include:

1. Endocrine disruption: BPA can act as an endocrine disruptor by mimicking the action of natural hormones in the body, which can have adverse effects on the hormonal system and the development and function of organs and tissues.
2. Effects on the reproductive system: Exposure to BPA has been associated with reproductive problems, such as alterations in sperm quality, disorders in ovarian function, and changes in sexual development.
3. Impact on cardiovascular health: It has been suggested that exposure to BPA may increase the risk of cardiovascular diseases, such as hypertension, coronary heart disease, and heart rhythm disorders.

Additionally, it is important to avoid heating food in plastic containers, especially in the microwave, and opt for safer alternatives for storing and handling food.

Lead

Lead is a naturally occurring heavy metal that has been used in various industries, including the manufacture of kitchen utensils. Throughout history, lead has been used in the production of pots, pans, enameled cookware, and other containers due to its low melting point, malleability, and resistance to corrosion. However, the use of cookware containing lead can pose a significant risk to human health.

It is present in:

• Unglazed or unsafely glazed pottery (Plates, cups, bowls)
• Some metal kitchen utensils (pots or molds)
• Uncoated tin

The effects of lead on human health are concerning and well documented. Exposure to lead, whether through ingestion of food cooked in lead utensils, inhalation of lead dust, or direct contact with contaminated surfaces, can have serious health consequences, especially in children and pregnant women. Some of the effects of lead on human health include:

1. Neurological problems: Lead can affect the development of the central nervous system, which can result in developmental delays, decreased IQ, behavioral problems, and learning difficulties in exposed children.
2. Damage to vital organs: Chronic lead exposure can cause damage to vital organs such as the kidneys, liver, and cardiovascular system, increasing the risk of serious diseases such as hypertension and kidney failure.
3. Reproductive problems: Lead can affect fertility in both men and women, and has been linked to an increased risk of miscarriages, pregnancy complications, and birth defects in newborns.
4. Effects on the digestive system: Exposure to lead can cause gastrointestinal problems such as abdominal pain, constipation, and loss of appetite, as well as damage the lining of the gastrointestinal tract.

Cadmium

Cadmium is a toxic heavy metal that occurs naturally in the environment, but can also be released through human activities such as mining, chemical manufacturing, and waste incineration. When cadmium is used in the production of cookware, whether in the form of coatings, enamels or alloys, there is a risk of this toxic metal being released and contaminating food during the cooking process.

Cookware containing cadmium is extremely rare today due to food safety regulations. It could be found at:

• Unsafely glazed ceramics and earthenware (plates, cups, bowls and/or saucepans)
• Pigments and colorants for ceramics
• Metal coatings

The health risks associated with cadmium exposure are significant and can have serious short- and long-term consequences. Some of the effects of cadmium on human health include:

1. Kidney toxicity: Cadmium accumulates in the kidneys and can cause severe damage to this vital organ, causing chronic kidney disease, kidney failure and increasing the risk of kidney stones.
2. Bone problems: Chronic exposure to cadmium can affect bone density and increase the risk of osteoporosis, bone fractures, and skeletal deformities.
3. Damage to the respiratory system: Inhalation of cadmium fumes or fine cadmium particles present in kitchen utensils can cause lung irritation, difficulty breathing, chronic cough and respiratory diseases.
4. Effects on the cardiovascular system: Cadmium may contribute to the development of cardiovascular diseases such as hypertension, coronary heart disease and stroke.

It is important to maintain good ventilation in the kitchen when cooking, avoid using damaged or worn utensils that can release cadmium, and follow safe food handling practices to protect the health of the entire family.

At Enevia, we have different tests that can help you orient yourself and distinguish the heavy metals present in your body, you can find them at:

Heavy Metal Test

Mineral analysis

Mycotoxin testing

Glyphosate Test

(For tests in Spain it is necessary to request them through our email atencionalcliente@eneviahealth.com)

Bibliography:

Astrocytes in heavy metal neurotoxicity and neurodegeneration – PubMed (nih.gov)

(PDF) Assessing Leaching of Potentially Hazardous Elements from Cookware During Cooking: A Serious Public Health Concern (researchgate.net)

View of Materials used in kitchen utensils and their possible toxic effects on human health. (academiaculinaria.org)