Population exposure to microplastics from food and drinking water - challenges for public health
Abstract
Background. Microplastics are widespread environmental contaminants increasingly detected in food, drinking water and human tissues, raising concerns about their potential health effects and public health implications. Aim. This review aimed to assess population exposure to microplastics from food and drinking water, identify major dietary sources, evaluate potential health effects, and discuss challenges for monitoring, prevention and public health policy. Material and methods. A narrative review of scientific literature on human exposure to micro- and nanoplastics was conducted, focusing on their occurrence in food and drinking water, exposure routes, mechanisms of toxicity, health effects, and regulatory challenges. Results. Food and drinking water are major sources of microplastic exposure, supplemented by inhalation and contamination during food processing, packaging and preparation. Microplastics have been detected in water, seafood, salt, beverages, plant- and animal-derived foods, and human tissues. Evidence suggests that micro- and nanoplastics may cross biological barriers and contribute to oxidative stress, inflammation, impaired intestinal barrier function, gut microbiota alterations, and potential cardiovascular, reproductive, endocrine, respiratory and neurological effects. However, evidence for long-term health outcomes and causal relationships in humans remains limited. Key challenges include the lack of harmonised analytical methods, health-based exposure thresholds and comprehensive regulations. Conclusions. Microplastic contamination is an emerging public health concern associated with widespread population exposure. Further research is needed to establish causal relationships and clinically relevant exposure thresholds. Risk reduction requires standardised monitoring, reduced plastic contamination at source, improved waste management, safer alternatives, and effective public health education.