Can colored kitchen utensils like spatulas and turners release cancer-linked chemicals?

What's actually in it

Brightly colored nylon spatulas, plastic spoons, silicone-coated turners, and melamine serving tools get their colors from synthetic dyes. Some of these dyes are made from or break down into chemicals called aromatic amines. When the utensils contact hot food, these chemicals can migrate out of the tool and into your meal.

Kitchen utensils often touch food at its hottest: stirring a boiling pot, flipping food in a pan, or serving from a hot dish.

What the research says

A 2026 study in Food Addit Contam tested commonly sold kitchen utensils using sensitive LC-MS/MS analysis. The researchers measured how much aromatic amine migrated from each utensil under conditions that mimic normal cooking.

Several utensils released detectable levels of aromatic amines into the food simulant. The amounts varied by color, material, and temperature. Darker colors and higher heat generally meant more chemical migration.

Aromatic amines are a well-known class of carcinogens. Some are classified as "known" or "probable" cancer-causing agents by international health agencies. Even small repeated doses are a concern because these chemicals build up in the body over time.

Plain, uncolored utensils made from stainless steel, wood, or undyed silicone don't carry this risk. If you use colored plastic or nylon tools, avoid leaving them in hot food or stirring with them for extended periods.