Types of Cookware and Health Safety : Part 2

by Health Canada

(Page 2 of 2)

In Canada, glazed ceramics and glassware are regulated and cookware made of these materials can not be sold, advertised or imported if it releases more than trace amounts of lead and cadmium. Products having greater than the allowable levels of lead and cadmium must be identified by a label indicating the presence of lead and/or cadmium, or by a design feature such as a hole or a mounting hook, indicating that they should not be used for food.

Some countries do not have the same strict lead and cadmium limits as Canada. If you bring in glazed ceramic cookware from abroad, be aware that it may not meet Canadian permitted levels for lead and cadmium.

Plastics and nonstick coatings: For cooking and storing food, plastic is lightweight and nearly unbreakable. Many containers have been made for use in microwave ovens, where metal cookware is not suitable.

Using plastic containers and wrap for anything other than their original purpose can cause health problems. With wrap, the concern is that food may absorb some of the plasticiser, the material that helps make it flexible. This is most likely to happen at high temperatures, when microwaving, or with fatty or oily foods such as cheese and meat.

Nonstick coatings are applied to metal utensils to prevent food from sticking and to protect cookware surfaces. An independent science review panel in the US has recommended that perfluorooctanoic acid and its salts (PFOA) be considered "likely to be carcinogenic" based on laboratory studies in rats. The U.S. Environmental Protection Agency (EPA) has also determined that PFOA is 'likely' to cause cancer in rats. However, this does not necessarily mean that PFOA causes cancer in humans. PFOA is widely used in the manufacture of non-stick coatings. PFOA does not remain in cookware or other products after manufacture, but it has spread throughout the natural environment worldwide. In 2006, the chemical industry voluntarily agreed to a U.S. EPA plan to reduce and eventually eliminate the release of PFOA into the environment and to reduce and eliminate any PFOA content in products. There is no risk of exposure to PFOA from using cooking utensils and equipment with non-stick coatings.

Nonstick coatings are a risk if they are heated to temperatures greater than 350°C or 650°F. This might happen if an empty pan is left on a burner. In this case, the coatings can give off irritating or poisonous fumes.

Silicone Cookware: Silicone is a synthetic rubber which contains bonded silicon (a natural element which is very abundant in sand and rock) and oxygen.

Cookware made from food grade silicone has become popular in recent years because it is colorful, nonstick, stain-resistant, hard-wearing, cools quickly, and tolerates extremes of temperature. There are no known health hazards associated with use of silicone cookware.

Silicone rubber does not react with food or beverages, or produce any hazardous fumes.

Minimizing Your Risk

• Do not cook or store food for long periods of time in aluminum cookware.
• Do not use badly scratched or un-coated copper cookware to cook or store food. If you do have some older tin or nickelcoated cookware, use it for decorative purposes only. Do not scour coated copper cookware.
• If you know you are allergic to nickel, do not use nickel-plated cookware.
• If you are sensitive to nickel and are having difficulty managing your allergy, discuss options with your doctor. Foods known to contain higher levels of nickel include oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, particularly dark chocolate.
• Do not store foods that are highly acidic, such as stewed rhubarb or stewed tomatoes, in stainless steel containers.
• If you bring in glazed ceramic cookware from abroad, be aware that it may not meet Canadian permitted levels for lead and cadmium. Do not use it to serve or store food. Use it for decoration only.
• Don't use plastic bowls or wrap in the microwave unless they are labelled as microwave safe.
• If you reuse plastic items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food.
• Do not use silicone cookware for stove-top cooking in oven temperatures above 220°C (428°F) as it will melt if exposed to high temperatures . You should also be careful when removing hot foods from flexible silicone cookware, as the food may slide out very quickly.

Health Canada's Role

Health Canada administers and enforces the Hazardous Products Act (HPA) and the Hazardous Products (Glazed Ceramics and Glassware) Regulations. Health Canada monitors the marketplace and takes action on cookware found not to meet the requirements of the legislation.

About the Author

www.hc-sc.gc.ca
Health Canada is the Federal department responsible for helping Canadians maintain and improve their health, while respecting individual choices and circumstances.