Study reveals concentrations of PFAS in California’s food chain

A study, undertaken by researchers at the Boston University School of Public Health (BUSPH) and documented in the journal Environmental Science & Technology, investigated the relationships between dietary intake, potable water, and legacy per- and polyfluoroalkyl substances (PFAS) in adult residents of California. These substances, persistent in the environment due to their resistance to degradation, have been associated with various adverse health conditions. While food has been regarded as a primary source of PFAS, given its utilization across diverse industrial, consumer, and environmental applications, analysis of blood samples from the study cohort indicated a reduction in PFAS exposure from food sources over the past two decades. However, drinking water and select food categories continue to represent significant sources of these chemicals. Specifically, consumption of fish, eggs, and brown rice correlated with PFAS exposure, with elevated levels observed in individuals residing in areas with detectable concentrations of these substances in the drinking water supply. In the United States, available data regarding PFAS in food are largely derived from prior European research. However, such data may not be entirely relevant to the U.S. population or lifestyle due to variations in sampling timelines, dietary habits, food production methods, and industrial activities. One of the study’s primary objectives is to reduce concentrations of PFAS in food products, cosmetics, and airborne dust in the state of California. Experts said that further research and targeted investigation are required to establish the facts of the matter.