JAKARTA - Cooking utensils must be carefully considered, as they may contain microplastics that can trigger cancer. One cooking utensil that requires careful attention is the spatula.
Benedikta Diah Saraswati, SSi, MBiomed, a biomedical expert from IPBA University, stated that plastic spatulas pose the greatest risk, especially when exposed to high heat. These spatulas can undergo thermal degradation when used at high temperatures.
"The chemical bonds in polymers can break down and release harmful compounds into food," Benedikta said, as quoted on the IPD University website, on Monday, November 10, 2025.
The compounds that can emerge include Bisphenol A (BPA), phthalates, formaldehyde, and aromatic amines. BPA and phthalates belong to the group of endocrine disruptors, substances that can disrupt the body's hormonal balance, especially estrogen.
"Long-term exposure can cause fertility problems, insulin resistance, fetal development problems, and increase the risk of cancer," she explained.
The danger increases when the plastic spatula begins to melt. At that point, the polymer bonds will break down, releasing residual monomers such as styrene, ethylene, and propylene, which are neurotoxic and hepatotoxic, potentially carcinogenic.
Furthermore, friction between the plastic spatula and the pan's surface can produce microplastics that may be ingested with food. These can settle in body tissues and trigger various chronic diseases.
"These particles can penetrate the intestinal wall, enter the bloodstream, and settle in body tissues. As a result, they can trigger oxidative stress, chronic inflammation, and immune and metabolic disorders," she added.
Therefore, it is recommended to use spatulas made of food-grade silicone, which are much more stable and safer than plastic spatulas. Silicone is composed of heat-resistant silica chains and does not contain BPA, phthalates, or PVC.
"Pure silicone does not trigger oxidative stress or hormonal disruption, so it is safe for long-term use," Benedikta concluded.
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