The American Chemical Society discovered that cutting boards act as a source of microscopic particles during grinding, which are then mixed into the food. The results of the research have been published magazine Environmental Science and Technology.
Scientists conducted an experiment: six people chopped carrots in different ways on different boards. In some cases, participants cut carrots and in others they just pretended to chop something. The resulting microparticles were then collected for study.
Based on the results, the team estimates that between 14 million and 71 million microparticles can be produced annually on cutting boards while cooking. The number depends on the cut style, sheet material, product, etc.
Checking the safety of these particles for the body showed that they did not significantly affect the viability of mouse cells in laboratory tests. The main danger is that they pollute the air.