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Microplastics are now found in our food, water, air—and even in human tissue—raising important questions about what this means for brain health and aging. In this evidence-informed Wellness Wednesday, Dr. Annie Fenn explores what science currently tells us about microplastics, how they enter the body, and what researchers are still working to understand. She separates credible findings from speculation, addressing common myths while highlighting why this emerging issue matters for long-term health.

Rather than focusing on fear or perfection, Dr. Fenn will share practical, realistic strategies to reduce everyday exposure and support brain health in a world where microplastics are difficult to avoid. Participants will leave with a clearer understanding of the science—and concrete steps they can take without feeling overwhelmed.

Annie Fenn, MD, is a physician, chef, and culinary medicine expert focused on promoting brain health through diet and lifestyle. A former OB-GYN and culinary school graduate, Dr. Fenn blends medical science with practical cooking to help people reduce the risk of cognitive decline and support lifelong brain function. She is adjunct faculty at Harvard Extension School, where she teaches courses on women’s brain health, and also lectures at Harvard Medical School and the University of Cincinnati on nutrition for brain health and Alzheimer’s prevention.

Dr. Fenn is the founder of Brain Health Kitchen and author of The Brain Health Kitchen Cookbook. She hosts immersive Brain Health Retreats in regions known for exceptional longevity, including the Blue Zones of Costa Rica and Sardinia, Italy. She has been speaking on Alzheimer’s prevention at Rancho La Puerta and teaching cooking at La Cocina Que Canta since 2015. Dr. Fenn is widely recognized for translating complex science into practical, evidence-based guidance that empowers people to protect brain health without fear or overwhelm.