PFAS in Food Packaging: A Hot, Greasy Exposure

Read the full story in Environmental Health Perspectives.

First, there was DDT. Then came BPA. The latest chemical acronym to become a household name is PFAS, short for per- and polyfluoroalkyl substances. The chemicals in this class are valued as strong surfactants and for their ability to repel water, grease, and stains. Among other uses, PFAS are added to paper products designed to hold hot, greasy foods. A recent study in Environmental Health Perspectives delves into how such foods might contribute to people’s exposures to PFAS.

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