Nano—is the new buzz word—we see it everywhere: the media is full of it.
But what is it? What does it mean?
How does it affect us? HOW will it affect us?
Seeing as industry is quite secretive –what do we really know?
Not a lot—it is almost unfathomable to us 'ordinary' people…the definition of 'nano' particles is that of 100 nanometers or smaller; a millionth of a millimetre*. Have you got a grip on this? I sure don't.
And then there are 'buckyballs'. You know exactly what that is, don't you?
'Following on from genetic engineering, nanotechnology represents the latest high technology attempt to infiltrate our food supply. Senior scientists have warned that nanotechnology, the manipulation of matter at the scale of atoms and molecules, introduces serious new risks to human and environmental health. Yet in the absence of public debate, or oversight from regulators, unlabelled foods manufactured using nanotechnology have begun to appear on our supermarket shelves.' 1
'Although the technology is still in its infancy, a recent survey carried out by 15 countries on the existing products made using nanotechnology determined there are 70 food related practical applications on the market.'2
Currently being applied to cosmetics, food, packaging, food 'fortification', 'smart' packaging, 'interactive 'smart' food' sun lotions, hair products, protective coatings which can also extend shelf life, drugs, paints and coatings on furniture, etc, disinfectants, even fuel catalysts, stain resistant clothing along with anti-perspiration via silvered sox——but how do we know if it can destroy the good bacteria in the body? Then there is the secondary question: what risks occur in disposal of such items, the recycling or destruction of nano products? We are told that the benefits of this technology are huge: lighter, stronger packaging, biofilms to be used for food protection stopping bacterial infection when shipping food, sensors telling the consumer how safe the food is in the package they are holding…its impact on the market—food, cosmetics, nutrition—will be worth billions. And there is no consensus on regulation in the food or drug industry.
There are some nanos that are purely miniature versions of ingredients used by cosmetic firms for decades.
'But some experts wonder about the safety of highly engineered nanostructures like these. That's because when particles get small, they tend to develop new chemical properties. That might mean unexpected risks. There hasn't been much research into the safety of novel nano-particles, such as whether they can penetrate the skin. "It is a question that is becoming more compelling," says Sally Tinkle, a researcher at the National Institute of Environmental Health Sciences in North Carolina.' at least some nano-particles can slip through the skin's tough outer layer. That means they could potentially interact with the immune system or get into the bloodstream. "We rely on our skin so much to be a protective barrier, that we have to be very rigorous in our thinking about it," says Tinkle. 3
Of interest: '… the EU, US and Australia, current food legislation treats all particles equally, therefore if a food ingredient is approved in bulk form it is automatically approved in nano form' [fn] and seeing as it is not GM, the industry allows a 'perception of naturalness' ['most nanoparticles in food are actually of natural origin']2, thus avoiding the GM debate. But---is this new technology 'deemed existing or new'2 of note: The Royal Society and the FDA in America have called for research to see if these nano products enter the bloodstream/lymph system and what effect they might have on the human body. Even the FDA thinks this is urgent… and various investment bodies [EHN] think this needs clarification with research. ]—the industry is totally self-policed.
Industry understands that 'the underlying technology is less important when the end product is highly beneficial and meets consumers' needs, but they become sceptical when it is not seen to bring any additional value to them or to society, but just to line the pockets of producers and the food industry'….'but much depends on the perceived risks'. 2 Switzerland is the only country to have brought forward a code of conduct that forces the suppliers of food or packaging to give specific details about their nanotechnology products.
Where to start?
Well-no one is certain, for sure, of what the risks are. Then, is it natural nano, or synthetic nano?
What about nanosilver—a 'biocide'? Now being introduced into packaging as an anti-bacterial . 'Nanosilver is used in many products, but nobody really knows what happens if it migrates from the packaging to the food'…[2]
Titanium dioxide—used for decades as a UV block has been 'nanized'. Where does it go if it is absorbed into the skin and what will it do after it migrates round the body?
The Friends of the Earth [FoE] have called for a immediate halt on nano usage till further research on effects of nano on the environment and health are understood…' Nano particles have a very large surface area which makes the particles highly 'bioactive'—ie: they are quickly absorbed into human cells, tissues, and organs'. 2
There is worry about toxicitiy—'resulting in oxidative stress' [possibly triggering off chronic complaints such as heart disease, diabetes, neuro ailments including alzheimers. [fn –in parts] FOE worries '…that nanotechnology entrenches a globalised, mono-cultural system of agriculture that could potentially destroy 'biological diversity' and various food systems across the world'.2
"The ancient Asian concept that 'food and medicine are one' has gradually also become accepted in Western countries" says Dr. Yun-Hwa Peggy Hsieh, a professor at Florida State University with a research interest in functional foods. "Foods no longer merely meet an individual's basic physical needs, but are also expected to contribute to their health and wellbeing. Nutritional and epidemiological studies have provided strong evidence that many chronic diseases such as cardiovascular disease, diabetes, and cancer are linked to diet and the risks posed by these diet-related diseases can be reduced by the consumption of foods with extra measures of phytochemical antioxidants and with lowered fat content, especially saturated fat." 4
There is a small but growing body of toxicological literature that suggests that nanoparticles are more reactive, more mobile, and more likely than larger particles to be toxic to humans and the environment. Preliminary scientific research has shown that many types of nanoparticles can result in increased oxidative stress which can result in the formation of free radicals that can lead to cancer, DNA mutation and even cell death. Fullerenes, carbon nanoparticles, have been found to cause brain damage in largemouth bass, a species accepted by regulatory agencies as a model for defining ecotoxicological effects. 1
And, you can clean your patio with nano technology. Just spray and go.
* One nanometer (nm) is one billionth, or 10-9 of a meter. To put that scale in context, the comparative size of a nanometer to a meter is the same as that of a marble to the size of the earth. Or another way of putting it: a nanometer is the amount a man's beard grows in the time it takes him to raise the razor to his face. [Kahn, Jennifer (2006). "Nanotechnology". National Geographic 2006 (June): 98–119]
At the nanoscale, a lot of substances behave quite differently than at the macro scale. ie: nano gold behaves quite differently to the gold in a gold ring
1. "Clean Food Organic" Volume 4, May 2007 via FoE website page: http://nano.foe.org.au/node/198
2. Food Navigator
3. Safety of Nano-Cosmetics Questioned by Nell Greenfieldboyce
4. Nanowerk Spotlight-- April 27, 2007 The promises of food nanotechnology
5. http://en.wikipedia.org/wiki/Nanotechnology
