The Ministry of Health has raised concerns over the widespread use of non-standard plastic utensils and containers in food preparation and consumption, warning that prolonged exposure could contribute to a range of serious health conditions.

Speaking at a media briefing held at the Health Promotion Bureau, the Director of Environmental and Occupational Health and Food Safety Dr. Chandanee Withana said harmful substances released from certain plastic products may enter the human body over time, particularly when plastics are used to store or serve hot food and beverages.

She noted that microscopic plastic particles, commonly known as microplastics, as well as toxic chemicals such as Bisphenol A (BPA), can leach into food and drinking water through everyday items including plastic bottles, food containers and packaging materials.

According to Dr. Withana, these substances can accumulate in the body and be transported through the bloodstream to vital organs such as the brain, liver and kidneys, potentially causing long-term damage.

She warned that continued exposure may increase the risk of cardiovascular diseases, hormonal imbalances, fertility-related disorders, chronic non-communicable diseases and certain forms of cancer.

The Health Ministry official urged the general public to adopt safer alternatives for cooking and food storage, recommending the use of clay, metal, glass and ceramic containers to minimize potential health risks associated with plastic use.