Scientists are sounding the alarm on what they call an overlooked threat to public health: synthetic chemicals from packaging and processing equipment contaminating the food supply—particularly ultra-processed items—and potentially fueling a rise in chronic health conditions.
A comprehensive review article recently published in Nature Medicine highlights some of the most prevalent types and sources of synthetic chemical contaminants in food: chemicals known as food contact chemicals (FCCs), which may contribute to chronic health conditions, including endocrine disruption, reproductive issues, and increased cancer risks.
