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Article ? AI-assigned paper type based on the abstract. Classification may not be perfect — flag errors using the feedback button. Tier 2 ? Original research — experimental, observational, or case-control study. Direct primary evidence. Food & Water Human Health Effects Marine & Wildlife Nanoplastics Sign in to save

Comment on “Drinking Boiled Tap Water Reduces Human Intake of Nanoplastics and Microplastics”

Environmental Science & Technology Letters 2024 1 citation ? Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count. Score: 45 ? 0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.
Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Bayleigh I. Albert, Bayleigh I. Albert, Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale Robert C. Hale

Summary

A commentary raises methodological concerns about a previously published study claiming that boiling tap water significantly reduces nanoplastic and microplastic intake, questioning the validity of the quantification approach used.

Study Type Environmental

ADVERTISEMENT RETURN TO ARTICLES ASAPPREVCorrespondence/Rebut...Correspondence/RebuttalNEXTComment on "Drinking Boiled Tap Water Reduces Human Intake of Nanoplastics and Microplastics"Robert C. Hale*Robert C. HaleEcosystem Health Section, Virginia Institute of Marine Science, William & Mary, 1370 Greate Road, Gloucester Point, Virginia 23062, United States*Email: [email protected]More by Robert C. Halehttps://orcid.org/0000-0002-3066-8891 and Bayleigh I. AlbertBayleigh I. AlbertEnvironment & Sustainability Program, Keck Lab, William & Mary, 200 Wake Drive, Williamsburg, Virginia 23185, United StatesMore by Bayleigh I. AlbertCite this: Environ. Sci. Technol. Lett. 2024, XXXX, XXX, XXX-XXXPublication Date (Web):May 23, 2024Publication History Received5 April 2024Accepted21 May 2024Revised20 May 2024Published online23 May 2024https://pubs.acs.org/doi/10.1021/acs.estlett.4c00265https://doi.org/10.1021/acs.estlett.4c00265article-commentaryACS Publications© 2024 The Authors. Published by American Chemical Society. This publication is licensed under CC-BY 4.0. License Summary*You are free to share (copy and redistribute) this article in any medium or format and to adapt (remix, transform, and build upon) the material for any purpose, even commercially within the parameters below:Creative Commons (CC): This is a Creative Commons license.Attribution (BY): Credit must be given to the creator.View full license*DisclaimerThis summary highlights only some of the key features and terms of the actual license. It is not a license and has no legal value. Carefully review the actual license before using these materials. This publication is Open Access under the license indicated. Learn MoreArticle Views-Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail PDF (716 KB) Get e-AlertscloseSUBJECTS:Additives,Drinking water,Food,Hardness,Polymers Get e-Alerts

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