If you do not cook your food in nonstick cookware or use nonstick cooking utensils coated with toxic PFAS* chemicals, or eat fast food or processed food that becomes contaminated with PFAS chemicals during the manufacturing or processing stages or is wrapped in packaging coated with PFAS chemicals, you are good to go, says the U.S. Food and Drug Administration (FDA). Results of new FDA tests of nearly 100 foods indicate the vast majority of raw food in the U.S. are free of PFAS contamination…
In an update posted by the agency on July 1, 2021, only one out of 94 food samples showed detectable levels of two types of per- and polyfluoroalkyl substances (PFAS) — a class of endocrine-disrupting chemicals (EDCs) — which included perfluorooctane sulfonate (PFOS) and perfluorononanoic acid (PFNA).
First the FDA researchers broke each food down by category, assigning the samples to the following rubrics: fruits and vegetables, meats and cheeses, dairy, and breads and grains.
These food samples were then assessed for 16 types of PFAS chemicals, namely: PFOA, PFOS, PFBA, PFHpS, PFPeA, PFHxA, PFHxS, PFHpA, PFBS, PFPeS, NaDONA, HFPO-DA, PFDA, PFNA, 11Cl-PF3OUdS, and 9Cl-PF3ONs.
Of the 94 samples tested, only cod had “detectable” levels of PFOS measured in parts per trillion — at 98 ng/kg — and PFNA at 233 ng/kg. The FDA stated that the PFOS levels detected in these samples were so small that they dismissed them as “a human health concern.”
All other food samples were cleared with 99% confidence that the analyte concentration was undetectable according to the FDA.
*To learn more about the adverse health consequences that scientific research studies have linked with PFAS chemicals, scroll down to the search box at the bottom of any of our blog articles and type in “PFAS”. Or for a quick overview of the PFAS problem, see our article here. You can also listen to the CFL podcast or radio program here: