Would you ever knowingly eat a credit card worth of plastic every week? Probably not. But according to a shocking study by the World Wildlife Fund (WWF), the average person consumes up to 5 grams of microplastics per week—the equivalent of one credit card.

Yes, you read that right. Plastic is now in our food, water, and even the air we breathe. And the worst part? Scientists are just beginning to understand the devastating impact this invisible enemy has on our health.

From bottled water to seafood, salt, and even fresh produce, microplastics are contaminating our bodies at an alarming rate. But how does plastic get into our food? What does it do to our health? And most importantly, how can we stop eating it?

Let’s dive deep into this modern-day crisis and explore how much plastic you’re really consuming—and what you can do about it.

Where Does Plastic in Food Come From?

Microplastics—tiny plastic particles smaller than 5mm—are everywhere. They come from plastic waste breaking down in the environment, industrial production, and even everyday household items.

Here’s where they sneak into your diet:

1. Bottled Water & Tap Water

Biggest Contributor: Studies show that bottled water contains twice as many microplastics as tap water.
What’s Inside? Polyethylene terephthalate (PET) and polypropylene from bottle caps.
Shocking Fact: On average, a bottled water drinker ingests 90,000 plastic particles per year, compared to 40,000 for tap water drinkers.

2. Seafood & Fish

Biggest Contributor: Oceans are drowning in plastic, and marine life ingests these particles, which we then consume.
What’s Inside? Polyethylene, polystyrene, and polypropylene.
Shocking Fact: 100% of mussels tested in European supermarkets contained microplastics.

3. Table Salt

Biggest Contributor: Salt is harvested from oceans, which are contaminated with plastic waste.
What’s Inside? Synthetic fibers, polystyrene, and polyethylene.
Shocking Fact: A person consuming the recommended daily salt intake eats over 2,000 microplastic particles per year.

4. Fruits & Vegetables

Biggest Contributor: Microplastics in soil and irrigation water contaminate crops.
What’s Inside? Polypropylene and polyethylene from agricultural plastics.
Shocking Fact: Apples and carrots have the highest levels of microplastics among tested produce.

5. Processed & Packaged Foods

Biggest Contributor: Plastic packaging and food processing equipment.
What’s Inside? Phthalates and BPA, which leach into food.
Shocking Fact: Even baby food has been found to contain microplastics.

What Science Says: The Shocking Truth About Microplastics in Your Body

Microplastics Found in Blood, Organs, and the Brain

Recent studies confirm that microplastics don’t just pass through the body—they get absorbed into the bloodstream, organs, and even the brain.

A 2022 study from Vrije Universiteit Amsterdam found plastic particles in 77% of blood samples tested.
In 2023, University of Vienna researchers discovered microplastics in human brain tissue, raising concerns about cognitive decline.

How Plastic Affects Your Gut and Health

A 2021 study in Environmental Science & Technology showed that microplastics damage gut cells and disrupt microbiota.
Another study in Nature Communications (2023) linked microplastic exposure to increased inflammation and immune dysfunction.

Potential Health Risks:

• Hormone Disruption – BPA & phthalates interfere with estrogen/testosterone.
• Increased Cancer Risk – Microplastics cause oxidative stress, a known trigger for tumor growth.
• Chronic Inflammation – Linked to heart disease, diabetes, and autoimmune disorders.

Microplastics in the Air: Are You Inhaling Plastic?

A 2023 study found that humans inhale over 400 microplastic particles daily, which can penetrate deep into the lungs, increasing the risk of asthma, lung disease, and fibrosis.

How Much Plastic Are You Eating Per Year?

TOTAL PLASTIC CONSUMED PER YEAR:

250 grams of plastic annually (Half a pound!)

Imagine eating a whole plate of plastic shavings every year—because that’s exactly what’s happening!

What Are the Health Risks of Eating Plastic?

Scientists are still uncovering the long-term effects of microplastics in the human body, but early research is deeply concerning:

Inflammation & Organ Damage – Microplastics can trigger chronic inflammation in the gut, liver, and kidneys.
Hormone Disruption – Chemicals like BPA and phthalates interfere with estrogen and testosterone levels, leading to fertility issues.
Brain & Nervous System Damage – Studies show microplastics can cross the blood-brain barrier, potentially leading to cognitive decline.
Cancer Risk – Certain plastics contain carcinogenic compounds linked to increased cancer risks.

How to Stop Eating Plastic

1. Switch to a Reusable Water Bottle

Bottled water is the biggest source of microplastic exposure! Instead, use a stainless steel or glass bottle and invest in a water filter.

2. Eat Fresh, Whole Foods

Packaged and processed foods contain more plastic contamination. Stick to organic, fresh fruits, vegetables, and whole grains.

3. Avoid Plastic Food Containers & Wrappers

When storing food, use glass or stainless steel containers instead of plastic. Avoid microwaving food in plastic containers, as heat releases toxins.

4. Choose Sustainable Seafood

To minimize microplastic exposure, opt for smaller fish, like sardines, which accumulate less plastic compared to larger species.

5. Use Natural Sea Salt

Switch to unrefined Himalayan or rock salt instead of processed sea salt, which contains microplastics.

6. Filter Your Water

A reverse osmosis or activated carbon filter can significantly reduce microplastic contamination in tap water.

7. Support Plastic-Free Initiatives

Reduce your own plastic footprint by using cloth grocery bags, beeswax wraps, and refillable containers.

Final Thoughts: Can We Stop the Plastic Epidemic?

The fact that we’re unknowingly eating plastic every day should be a wake-up call. Microplastics are everywhere, and they’re silently infiltrating our bodies.

While individual actions matter, this is a global crisis that requires government action, corporate responsibility, and widespread awareness.

So next time you reach for a plastic-wrapped snack or a bottle of water, ask yourself:

Is this worth eating plastic for?

The solution starts with you—and every small change adds up to a healthier body and a cleaner planet.

The post You’re Eating Plastic Every Day – Here’s How to Stop It! first appeared on Medhouse.info.

1. What Is Colorectal Cancer?

Colorectal cancer begins in the tissues of the colon (large intestine) or rectum. It often develops from polyps, benign growths that can become malignant over time. Most CRC cases are diagnosed in individuals over 50, but the incidence among younger patients has been rising in recent years.

Fact: According to the World Health Organization (WHO), colorectal cancer ranks third in prevalence among all cancers globally.

2. Main Causes and Risk Factors

2.1. Genetic Factors

• Hereditary predisposition plays a significant role in CRC development.
• Lynch syndrome and familial adenomatous polyposis significantly increase CRC risk.
• Mutations in genes like APC, KRAS, and TP53 are associated with cancer cell development.

2.2. Diet and Lifestyle

• Consumption of red and processed meats increases the risk of CRC.
• A low-fiber diet slows food passage through the gut, leading to toxin accumulation.
• Smoking and alcohol consumption are also major risk factors.

2.3. Inflammatory Bowel Diseases

• Crohn’s disease and ulcerative colitis are linked to chronic inflammation, increasing the likelihood of cell mutations.

2.4. Obesity and Sedentary Lifestyle

• Obesity raises CRC risk due to hormonal changes and inflammation.
• Physical inactivity slows metabolic processes in the intestine.

3. Symptoms of Colorectal Cancer

3.1. Changes in Bowel Habits

• Diarrhea or constipation.
• Changes in stool shape or size (e.g., pencil-thin stools).

3.2. Blood in Stool

• The presence of blood, especially dark or clotted, is a warning sign.

3.3. Abdominal Pain

• Persistent pain or discomfort associated with bloating.

3.4. Weight Loss

• Unintentional weight loss without apparent cause.

3.5. Fatigue and Anemia

• Tiredness and pale skin caused by iron deficiency due to chronic blood loss.

How Ultra-Processed Food Fuels the Rising Threat of Colorectal Cancer

Modern diets are increasingly dominated by ultra-processed foods—convenient, tasty, but potentially harmful to health. Scientific research shows that frequent consumption of such foods with a lot of cooking oils can increase the risk of developing colorectal cancer, one of the most common cancers worldwide.

What Is Ultra-Processed Food?

Ultra-processed food refers to products that undergo significant industrial processing, contain numerous additives, and often have minimal natural ingredients. Examples of these foods include:

• Soft drinks.
• Fast food.
• Packaged snacks.
• Frozen ready-to-eat meals.
• Foods high in sugar, salt, or artificial flavors.

The processing involves refined ingredients, preservatives, cooking oils, stabilizers, and colorants, making these products more appealing but less nutritious.

How Does Ultra-Processed Food Affect the Body?

Numerous studies suggest that regular consumption of ultra-processed foods can lead to the following effects:

1. Inflammation: Chemical additives and low nutritional value contribute to chronic inflammation, a known risk factor for cancer.
2. Gut Microbiome Disruption: Artificial components can disturb the balance of beneficial gut bacteria, weakening immune defenses.
3. Excess Calories: High levels of sugar, fat, and salt increase the risk of obesity, closely linked to colorectal cancer.
4. Carcinogenic Compounds: Certain additives and products of heat processing may contain substances that promote cell mutations.

Groundbreaking Research Exposes the Danger of Ultra-Processed Food in Colorectal Cancer

A 2022 study published in BMJ found that men who consumed the most ultra-processed foods had a 29% higher risk of developing colorectal cancer compared to those who consumed them less frequently. For women, the association exists but is less pronounced.

Other studies reveal that the risk increases due to regular consumption of foods rich in trans fats, nitrates, and acrylamide—compounds formed during intensive heat processing.

Experts from the University of South Florida and Tampa General Hospital Cancer Institute Uncover Insights from 100 Tumor Samples

Researchers from the University of South Florida and the Tampa General Hospital Cancer Institute conducted a groundbreaking study analyzing over 100 tumor samples from patients with colorectal cancer. The study aimed to identify the relationship between a diet rich in ultra-processed foods and the biological characteristics of tumors.

Key Findings of the Study:

1. Molecular Changes: Patients who regularly consumed ultra-processed foods showed increased expression of genes associated with inflammatory processes in the intestinal tissues.
2. Microbiome Disruption: Tumors in these patients exhibited reduced levels of beneficial bacteria, such as Bifidobacterium and Lactobacillus, which are crucial for protecting the intestinal mucosa.
3. Carcinogenic Markers: High concentrations of acrylamides and nitrates—compounds found in ultra-processed foods with carcinogenic properties—were detected in the samples.
4. Survival Outcomes: Patients with high consumption of ultra-processed foods had a 20% lower five-year survival rate compared to those who followed a healthy diet.

Statistical Analysis in Table Form:

How to Reduce the Risk?

To prevent colorectal cancer, it is essential to reduce the intake of ultra-processed foods and replace them with natural alternatives:

1. Choose Whole Foods: Prioritize fresh fruits, vegetables, whole grains, and legumes.
2. Cook at Home: Preparing meals at home allows for better control over ingredient quality and avoids harmful additives.
3. Limit Processed Meat: Minimize the consumption of sausages, bacon, and processed meats, which are sources of carcinogens.
4. Read Labels: Avoid products with long ingredient lists, especially those with incomprehensible names.

4. Diagnosis of Colorectal Cancer

4.1. Screening Tests

• Colonoscopy is the gold standard for detecting and removing polyps.
• Fecal immunochemical testing (FIT) is used to detect hidden blood in stool.

4.2. Imaging Techniques

• CT and MRI scans help assess cancer spread.

4.3. Biopsy

• Tissue samples are examined to confirm the diagnosis and tumor type.

4.4. Genetic Testing

• Used to evaluate hereditary risk factors.

5. Treatment of Colorectal Cancer

5.1. Surgical Intervention

• Resection of the affected intestinal segment is the primary treatment for early stages.

5.2. Radiation Therapy

• Reduces tumor size before surgery or destroys remaining cancer cells afterward.

5.3. Chemotherapy

• Drugs like 5-fluorouracil target rapidly dividing cancer cells.

5.4. Immunotherapy

• Medications like checkpoint inhibitors (e.g., pembrolizumab) enhance the immune system’s ability to fight cancer.

6. Prevention

• Balanced Diet: Consume vegetables, fruits, whole grains, and limit processed meats.
• Physical Activity: Regular exercise reduces risk by 20–30%.
• Avoid Harmful Habits: Quit smoking and reduce alcohol intake.
• Screening: Regular tests after age 50 or earlier for those with hereditary risk.

7. Prognosis

Prognosis depends on the stage of the disease at diagnosis:

• Early Stages (I–II): 5-year survival rate exceeds 90%.
• Advanced Stages (III–IV): Prognosis worsens, but modern treatments improve survival.

Conclusion

Colorectal cancer is a serious condition that can be prevented and successfully treated with early diagnosis. Knowing the symptoms of colorectal cancer, risk factors, and treatment options can help reduce mortality and improve patients’ quality of life.

While ultra-processed food is convenient and accessible, excessive consumption can have serious health consequences. Colorectal cancer is just one of many issues linked to these products. A balanced diet rich in natural ingredients is key to maintaining health and reducing the risk of cancer.

The post Colorectal Cancer. How Ultra-Processed Food is Rising Threat of Colorectal Cancer. first appeared on Medhouse.info.