Synthetic Chemicals in Food: A Hidden Public Health Risk

16 May 2025

A team of researchers from the Food Packaging Forum, INSERM, New York University, and ETH Zurich has identified synthetic chemicals in food as a critical yet overlooked threat to public health. Published in Nature Medicine, the study highlights that the exposure to these man-made substances, produced through chemical synthesis rather than occurring naturally, has been increasingly associated with the onset of a number of non-communicable diseases. These include cancers, cardiovascular and metabolic disorders, neurological and immune system conditions, and reproductive health issues.

The study particularly focuses on Food contact chemicals (FCCs) which are substances that can migrate into food during processing, packaging, transport, or preparation. Harmful examples include bisphenols, phthalates, and PFAS (per- and polyfluoroalkyl substances).

The study also draws attention to ultra-processed foods (UPFs), which often contain or come into contact with synthetic chemicals, including food additives. These additives are commonly used in industrial food production to extend shelf life, enhance safety, or improve taste and appearance. However, the rising consumption of UPFs has been linked to increased health risks.

To address these concerns, the authors recommend that policymakers reform chemical regulations in line with the latest scientific evidence and incentivise the development and adoption of safer food packaging materials. They also emphasise the need to reduce packaging waste to minimise both environmental and human exposure, and to curb the consumption of ultra-processed foods through targeted public health measures.

The researchers also call for future studies to focus on identifying hazardous chemicals more effectively, developing safer alternatives for food contact materials, and redesigning food systems to prioritise both safety and sustainability.