Preventing Cancer: The Dangers of Moldy Chopsticks and How to Avoid Them

In China, a family of four fell ill to cancer after years of using moldy bamboo and wooden chopsticks. The culprit? Aflatoxin, a potent carcinogen produced by Aspergillus flavus in damp, warm conditions. The World Health Organization classifies aflatoxin as a Group 1 carcinogen, capable of harming liver function over time.

Chopsticks come in various materials: bamboo, wood, plastic, stainless steel, and fiberglass. Each has its pros and cons. Bamboo and wood are prone to mold but are lightweight and natural. Plastic is cheap and easy to clean but can warp under heat. Stainless steel is durable and heat-resistant but can be tricky to handle. Fiberglass is sturdy and light but expensive and brittle.

To avoid health risks, clean chopsticks thoroughly after each use. Wash them individually, boil for a minute, then dry thoroughly. Replace wooden chopsticks every 3-6 months. Avoid chopsticks with grooves or scratches, as they can harbor bacteria and toxins.

Store bamboo and wooden chopsticks in a dry, well-ventilated area. Promptly wash and dry them after use to prevent mold growth. A little care can go a long way in keeping your chopsticks—and your health—in good shape.