Can colored kitchen utensils leach aromatic amines into hot food?

What's actually in it

Many kitchen spatulas, spoons, and turners are made from colored nylon or plastic. The dyes used to make them bright red, blue, or black often contain aromatic amines. These are chemicals linked to cancer in humans. They don't stay locked inside the plastic forever. Heat and contact with food can pull them out.

What the research says

A 2026 study in Int J Environ Health Res tested commonly used kitchen utensils for aromatic amine migration. Researchers used a method called LC-MS/MS to measure exactly how much of these chemicals leached out. They found that several utensils released detectable levels of aromatic amines into food-simulating liquids, especially at higher temperatures.

Some of the amines detected are classified as possible or probable carcinogens. The amounts varied depending on the color and material of the utensil. Darker colors tended to release more. The study confirmed that everyday cooking tools can be an overlooked source of chemical exposure.

The risk goes up the hotter you cook. Stirring a boiling pot of soup with a cheap colored spatula could mean your food picks up small doses of these chemicals every time. Over months and years, those small doses add up.