Water constitutes a vital component of the human body, serving crucial physiological functions. Sufficient hydration forms the cornerstone of optimal health, fostering regular physical activity and cognitive function.

Traditionally, our options for drinking water are abundant, ranging from tap water to bottled water and filtered variants. Concerns regarding tap water quality prompt many to opt for bottled or filtered alternatives, raising questions about their relative healthfulness.

What are the dangers of microplastics to the human body

Microplastics, tiny plastic particles less than 5 millimeters long, have become a major environmental concern in recent years. They are even smaller than nanoplastics, which are less than 1 micrometer in size.

Due to their small size, nanoplastics can easily travel throughout the human body. They may pass through cell membranes and enter the bloodstream, lymphatic system, and potentially other organs. This raises concerns about potential health risks, as these particles haven’t been extensively studied.

Microplastics are widespread in our environment. They can be created from the breakdown of larger plastic items or directly manufactured for use in cosmetics and other products. We can also ingest microplastics through our diet, particularly from seafood that has accumulated them in the ocean. Studies estimate that people consume microplastics equivalent to the weight of a credit card each week.

This emphasizes the need for further research on the health impacts of microplastics and nanoplastics, as well as strategies to reduce their presence in our environment and food chain.

Perhaps many people may think: microplastics belong to foreign bodies, even if our body should be able to discharge it through the stool!

While some microplastics are eliminated through our waste, emerging research shows they can also accumulate in our bodies. Studies have detected microplastics in human feces, colon tissue, placentas, and even blood. This raises concerns about their potential health effects.

Microplastics may hinder nutrient absorption, contribute to bowel issues like diarrhea and cramping, and even cause inflammation by irritating organs. However, the long-term health risks remain under investigation.

Drinking water & microplastics

In January 2024, a groundbreaking study conducted by researchers at Columbia University in the United States was published in the esteemed international academic journal, Proceedings of the National Academy of Sciences (PNAS).

Utilizing cutting-edge optical imaging technology, the researchers made a significant revelation: ‘nanoplastics/microplastics’ are present in both bottled and barrelled water. Astonishingly, their findings indicate that every 1-liter bottle of water contains approximately 240,000 plastic particles, comprising 90% nanoplastics and 10% microplastic particles. Moreover, the levels of microplastics in bottled water escalate with frequent opening and closing, as well as exposure to elevated temperatures.

However, the issue of microplastic contamination extends beyond bottled water. Tap water, too, harbors microplastics. An analysis of 159 tap water samples sourced from 14 countries worldwide unveiled a startling reality: 129 of these samples contained nanoplastics/microplastics, accounting for an alarming 81.1% detection rate.

In essence, whether derived from bottled or tap sources, the consumption of water inevitably exposes us to microplastics.

How to solve the problem of microplastics in water?

While it’s true that consuming water inevitably introduces microplastics into our bodies, the indispensability of water for human survival cannot be overstated. Consequently, avoiding water consumption due to microplastics is not a viable option. However, there’s no need for excessive concern. With regard to tap water, a simple solution exists: boiling.

In February 2024, a collaborative study conducted by Guangzhou Medical University and Jinan University unveiled a promising finding: boiling hard water and subsequently filtering it can eliminate over 80% of the nano-plastics/microplastics present in the water.

Furthermore, the study revealed that the efficacy of microplastic removal increases proportionally with water temperature during the boiling process. Higher water hardness correlates with enhanced microplastic removal. This phenomenon occurs because boiling facilitates the co-precipitation of microplastics with certain compounds in the water, leading to their encapsulation in scale and subsequent precipitation to the container’s bottom, thereby achieving superior removal results.

Drawing on global variations in water quality and consumption patterns, researchers conducted an assessment of nanoplastics/microplastics intake among adults and children across 67 regions spanning six continents, considering both boiled and tap water sources. The findings revealed a substantial reduction in nanoplastics/microplastics intake—ranging from two to five times—when individuals opted for boiled water over tap water consumption on a daily basis.

The practice of “drinking more hot water” is deeply rooted in Chinese healthcare traditions. Beyond its comforting appeal, hot water consumption serves as a method of water purification, aiding in the reduction of microplastic ingestion and promoting overall health benefits. Additionally, it’s advisable to allow boiled water to settle for a period before consumption, avoiding the sediment at the bottom of the container, and employing filtration devices such as faucet-mounted filters or filter cups for enhanced water quality assurance.

Tips to reduce your microplastic intake

Given the health risks associated with microplastics, alongside boiling water for consumption, it’s advisable to implement the following measures:

— Reduce consumption of takeout packaged in plastic and avoid eating directly from plastic containers or bags. Many takeaway items are served in plastic containers or bags, increasing the likelihood of microplastic ingestion.

Minimize the use of plastic cutting boards. Studies have shown that cutting food on polypropylene and polyethylene cutting boards can result in microplastic contamination. Additionally, the process of cutting food with a knife can further release microplastics. Researchers estimate that using plastic cutting boards could expose individuals to significant quantities of polyethylene and polypropylene microplastics annually, ranging from 14.5 million to 71.9 million and approximately 79.4 million, respectively.

— Avoid consuming seafood offal. Microplastics infiltrate the bodies of marine organisms, contaminating fish and shellfish.

Researchers from Hull York Medical School at the University of Hull conducted a comprehensive analysis of over 50 studies spanning from 2014 to 2020 to assess microplastic pollution levels in marine life globally. The research highlighted significant microplastic pollution along the coastlines of Asia, particularly in mollusks, where the contamination was most severe, affecting organs such as the intestines and livers. Mussels, oysters, and scallops were identified as having the highest microplastic content.

— To mitigate exposure, ensure thorough cooking of seafood products and remove internal organs, including stomachs, intestines, and gills, before consumption.

— Limit consumption of milk tea and reduce the use of plastic straws. Beverages or foods served at high temperatures release more microplastics, including popular choices like hot coffee and milk tea. Additionally, using plastic straws contributes to increased microplastic intake. Opt for alternatives to reduce exposure.

— Avoid using scratched non-stick pans.

A study published in the Science of the Total Environment in 2022 revealed that even minor scratches on non-stick pans can release significant quantities of microplastics. Just a few millimeters of damage can result in the release of approximately 23,000 microplastics and nanoplastics, while surface cracks may disperse around 9,100 plastic particles.

Most non-stick pans feature coatings made of materials like Teflon, a synthetic plastic. When the surface of the pan encounters friction from utensils or hard objects, it can generate minuscule particles of polytetrafluoroethylene (PTFE), contaminating the food.

To minimize exposure, refrain from using non-stick pans once they’re scratched. Avoid cooking hard foods like ribs and using sharp utensils that could damage the pan’s surface. Additionally, consider replacing scratched pans regularly to maintain food safety.