Methylene chloride, trichloroethylene, and ethylene dichloride are chemical solvents commonly used in various industrial processes, including food production. These solvents play a role in extracting specific components or concentrating flavors in food products. Although their presence in food is often in trace amounts, they have been classified as hazardous by the Environmental Protection Agency (EPA) and the Centers for Disease Control and Prevention (CDC) due to potential health risks, even at low exposure levels.
Methylene chloride, for example, is widely used as a paint stripper, particularly in bathtub refinishing. Between 2000 and 2013, the CDC reported at least 14 worker deaths from exposure to this chemical. All three solvents pose significant health risks, such as damage to the central nervous system, with symptoms like headaches, dizziness, and memory loss following short-term exposure. Prolonged exposure has been linked to liver damage and an increased risk of cancer, as demonstrated in studies by the National Cancer Institute and the National Toxicology Program. Other associated health risks include birth defects and developmental issues in children.
Role of These Chemicals in Food Production
These solvents are used in food manufacturing to remove certain components, such as caffeine from coffee beans or oils from spices. They are also employed to extract concentrations of spices for use as color or flavor additives and to extract hops for beer production. This process enhances the flavor, texture, or other qualities of food products, making it a common practice across a wide range of items, including soybeans, potato chips, and fish protein concentrate. However, despite these benefits, the health concerns surrounding solvent extraction are significant.
Regulatory Efforts and Shortcomings
In May 2024, the EPA banned the use of methylene chloride in most consumer products and several commercial and industrial applications due to its harmful effects. However, while the EPA plays a critical role in regulating chemical solvents, the Food and Drug Administration (FDA) has lagged in implementing similar safeguards. This discrepancy raises concerns about public health, especially given the FDA’s lack of alignment with EPA regulations.
The International Agency for Research on Cancer (IARC) has classified methylene chloride as a potential carcinogen, adding to the growing pressure on the FDA to update its restrictions. While the Delaney Clause prohibits any cancer-causing additives in food, the FDA has not yet imposed a ban on these three solvents. Although guidelines exist for safe consumption levels, overarching bans have not been implemented, particularly for trichloroethylene and ethylene dichloride. As a response to IARC findings, ethylene dichloride has been replaced by less toxic compounds for certain uses, such as in insect and soil fumigation in U.S. granaries and orchards.
In January, the Environmental Working Group (EWG) joined a petition urging the FDA to ban these solvents, as well as benzene, in all food products.
Water Contamination and Health Concerns
Beyond food production, methylene chloride, trichloroethylene, and ethylene dichloride are also used as industrial solvents in processes such as printing, electronics production, cleaning, paint stripping, and degreasing. Studies have shown that high workplace exposure to these chemicals can result in birth defects and miscarriages.
The widespread industrial use of these solvents has led to runoff into waterways, contributing to the pollution of drinking water. While the Safe Drinking Water Act sets limits on methylene chloride and trichloroethylene, these guidelines were established decades ago and may not be stringent enough to adequately protect public health. Long-term ingestion of water contaminated with these chemicals can cause liver damage and other health issues. Consumers can check for the presence of these chemicals in their drinking water by using their ZIP code to search the EWG’s Tap Water Database.
Tips to Avoid Exposure to Harmful Solvents
For those looking to reduce their exposure to these chemicals, the following steps can help:
- Opt for whole foods and minimally processed items when possible.
- Choose organic products, as organic food production generally prohibits the use of harmful chemical solvents.
- Use fresh or dried ingredients instead of concentrated spice extracts.
- When purchasing cooking oils, select cold-pressed options, which are extracted without chemical solvents.
- Read labels carefully, particularly when buying flavor extracts like vanilla or peppermint, and look for organic or solvent-free processing claims.
