This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility: Per- and polyfluoroalkyl substances (PFAS)—a vast family of chemicals used largely for their nonstick, water-repellent and grease-resistant properties—are called "forever chemicals" because of their remarkable resistance to degradation. They are now ubiquitous in our environment.
Several years ago, a research team led by Sébastien Sauvé, a professor in the Department of Chemistry at Université de Montréal and holder of the Canada Research Chair in Citizen Science of Emerging Contaminants, showed that Quebec's drinking water is contaminated by PFAS. Now, Sauvé and his colleagues have published a new study showing that another path of exposure warrants closer attention: food. The findings are published in the Journal of Food Composition and Analysis.
The team analyzed foods sold in Quebec grocery stores for 76 different PFAS compounds. They found PFAS in many food categories, sometimes at concentrations high enough to contribute to daily exposure as much as drinking water does. In fact, estimated PFAS intake from some samples of fish, seafood and meat was considerably higher than from water.
The highest PFAS concentrations were found in foods rich in animal protein. On average, PFAS levels were approximately 1.9 nanograms per gram (ng/g) in fish, 1.3 ng/g in seafood and 1.2 ng/g in meat. Dairy and plant-based products generally had lower concentrations, ranging from 0 to 0.75 ng/g.
But concentration doesn't necessarily equal exposure. To estimate what actually enters the body, the team factored in the quantities of food typically consumed. By this measure, grains emerge as an important source of exposure.
While grains are not among the most contaminated foods, they are consumed in large quantities—in the form of bread, pasta and other grain products. As a result, even relatively low PFAS concentrations can contribute significantly to total exposure. "This distinction is important," Sauvé commented.
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