There’s an unexpected new ingredient sneaking its way into some of the food we eat every day—and you won’t find it on any labels. Called nanoparticles, these microscopic materials are around 1/100,000th the width of a strand of human hair. Because they’re so small, nanoparticles exhibit a wide array of unique properties by virtue of their size. Sometimes, nanoparticles occur naturally—the titanium dioxide powder used in frostings and confectioner’s sugar, for instance, contains naturally occurring nanoparticles. But in recent years, engineered nanoparticles—tweaked to display certain properties—have increasingly been added to food packaging, pesticides, and supplements, among a host of other products. Silver nanoparticles are a favorite for food manufacturers, who add the particles to packaging in order to extend the shelf life of products. Sure, it’s a smart business move, but how does it affect the consumer? “There’s almost no information out there on the health effects of nanoparticles. That’s really the issue here,” says Phil Landrigan, MD, Chair of the Department of Preventive Medicine at Mount Sinai Medical School in New York City. “There’s been billions spent on nanoparticle development for commercial use, but precious little work done on health effects.” More from Prevention: Should You Buy Germ-Resistant Clothes? Preliminary research suggests that, once ingested, nanoparticles pass through the gut and into blood, organs, and even brain tissue. Studies have shown that silver nanoparticles actually kill liver and brain cells in rats, and that another variety of nanoparticle is toxic to human lung cells. Even if you don’t eat foods packaged with nanoparticles, you still risk exposure: When the particles are used in pesticide blends, they might be taken up by the roots, cells, stems, and fruit of plants, explains William Ball, PhD, a professor of Environmental Engineering at Johns Hopkins University. “We’re growing things on a large scale because we’re trying to feed the planet, but…there’s the possibility of real problems for eco-systems, including uptake into food sources,” he says. Nanoparticles are ubiquitous, so avoiding them in food isn’t easy, but there are a few ways you can reduce your exposure: Eat organic. Organic foods are grown without the use of human sewage sludge, a byproduct from wastewater treatment plants that could be tainted with nanoparticles, says Jaydee Hanson, Director of Human Genetics Policy at the International Center for Technology Assessment in Washington, DC. (Remember these 12 Fruits And Veggies To Always Buy Organic on your next grocery trip.) Eat fewer processed foods. Because processed foods are more likely to contain nanoparticles, learning to cook with organic, whole ingredients helps reduce your exposure. Look for obvious warning signs. If food packaging is labeled as “antimicrobial” it likely contains silver or titanium nanoparticles, Hanson says. Dodge other potential nanoparticle sources. Nanoparticles hide out in some mineral sunscreens, makeup, and clothing marketed as antimicrobial or odor fighting. Questions? Comments? Contact Prevention’s News Team!
