A study summarized by the American Chemical Society reveals that cutting boards can shed tiny particles during food preparation. These microparticles may then mix into the food that people prepare on those surfaces. The findings were published in Environmental Science and Technology, a peer reviewed journal that covers research on environmental science and public health topics.
The researchers described an experimental setup in which six participants prepared carrots using different cutting boards and cutting methods. In some trials, meals were prepared with actual cutting; in others, participants simulated the action without producing visible material. The chopped material and the air around the work area were collected and analyzed to quantify the microscopic particles that entered the environment during the activity. This design aimed to isolate how much material could potentially transfer from the board to food and air under varying conditions.
From the measurements, the team estimated a broad range for potential annual particle generation, noting that values depend on several variables such as the style of cutting, the type of board material, and the specific product being cut. The estimate suggests that tens of millions of microparticles could be released on a yearly basis during routine kitchen tasks when boards are in active use. The variability underscores how different kitchen habits and board types may influence the amount of material entering the cooking environment.
To understand the health implications, the researchers tested whether these particles could affect cell viability using a laboratory model involving mouse cells. The results indicated no significant impact on cell health in those controlled experiments. The main concern highlighted by the study is not direct harm from contact with the particles alone, but rather the potential for these particles to become suspended in air and contribute to indoor air pollution over time. This could influence air quality in kitchens and adjacent spaces, especially in settings with limited ventilation or when boards are used frequently for long periods.
Experts emphasize that more research is needed to fully characterize the composition of board derived particles, how they behave in real world kitchen environments, and whether repeated exposure has longer term health effects. Consumers who want to reduce potential exposure may consider regular cleaning of cutting boards with appropriate methods, alternate use of different boards for raw and ready to eat foods, and ensuring good kitchen ventilation during meal preparation. Ongoing study updates and independent reviews will help clarify the practical implications of these findings for everyday cooking practices and public health guidelines.