Silicone baking molds release harmful substances into food.
Researchers from the University of Waterloo have discovered that popular silicone baking dishes can release harmful volatile compounds — cyclic siloxanes — directly into food and air when heated. Their work is published in the Journal of Hazardous Materials (JHM).
The scientists tested 25 samples of silicone molds and found up to 4300 micrograms of siloxanes per gram of material. During baking, some of these substances transferred into food, while another portion entered the kitchen air: the concentration in the room reached 646 micrograms per cubic meter after one hour of baking. According to the authors' calculations, small children receive particularly high doses — both through inhalation and by consuming baked goods.
The main danger comes from heavy siloxanes (D7–D16), which can accumulate in the body and affect the endocrine system. Reusing the dishes reduces the level of emissions, but does not completely eliminate the risk. The researchers are calling for stricter quality control of silicone kitchen products and for additional safety testing.
