Avoiding toxic PFAS chemicals in food is nearly impossible, but there are ways to minimize exposure to these dangerous substances.
Tom Perkins reports for The Guardian.
In short:
- PFAS, used to make products resistant to water, stains and heat, are prevalent in many foods, including carryout and processed items.
- Regulators focus on water contamination, but food is a major exposure route; no food is completely safe due to widespread pollution.
- Eating more fresh produce, less meat and home-cooked meals can reduce PFAS levels in the blood.
Key quote:
"It's almost impossible to shop your way out of contamination. I genuinely do not think there is a way to 100% know what you’re getting into with contamination."
— Sarah Woodbury, vice-president of policy with Maine-based Defend Our Health
Why this matters:
PFAS exposure is linked to serious health issues like cancer and kidney disease. Understanding how to reduce intake can help protect public health despite regulatory gaps.
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