Research in the field of household ecology and healthy living has revealed a hidden threat in everyday kitchens associated with the use of popular plastic cutting boards. In a large-scale study, the results of which were published in the prestigious scientific journal Environmental Science & Technology, a team of scientists from North Dakota State University (NDSU), led by Dr. Himanshu Kalra, examined in detail the wear and tear of kitchen utensils.
The team of researchers conducted a series of controlled tests simulating everyday cutting on various polymer surfaces. The results showed that with each knife strike, a plastic cutting board produces between one and tens of millions of microplastic particles. As a result, with regular use of such equipment, a person can unknowingly ingest up to 50 grams of polymer compounds per year through their food.
As a safe and environmentally friendly alternative, the authors recommend switching entirely to cutting boards made from natural hardwoods such as oak, beech, or bamboo. Not only does wood not contaminate food with synthetic compounds, but it also has natural antibacterial properties that prevent the growth of microorganisms in microcracks.
To extend the lifespan of wooden kitchen utensils, experts recommend periodically treating their surface with a special food-grade mineral oil (Vaseline), which creates a reliable protective barrier and makes everyday use completely safe.
