Despite the old “eternal chemicals” levels that have been declining in many foods over the past 20 years, new research shows that drinking water, seafood, eggs and brown rice continue to be important sources of PFA exposure in adults.
Foods have been identified as a major tool for PFA exposure for many years, and these chemicals remain in the environment and are associated with serious health risks.
A new study from researchers at the Boston University School of Public Health (BUSPH) found that food-mediated exposure to PFA has actually declined among adults over the past 20 years.
However, this study also highlights drinking water as an important source of PFA exposure.
Seafood, eggs and rice among top contributors to PFA exposure
This study examined the relationship between diet, drinking water and “legacy” PFA. This is an old chemical that was phased out in the US in the early 2000s.
The team analyzed blood samples from California residents and found that PFA exposure was associated with eating seafood, eggs and brown rice. Surprisingly, they found that there were fewer food-related connections than previous studies suggested.
They also found that people living in areas with detectable PFA in tap water had higher levels of chemicals in their blood.
However, these levels were lower than those found in severely contaminated areas.
Harmful chemicals in drinking water need to be adjusted
This study provides the initial analysis of the effects of concurrent diet and drinking water consumption on PFAS concentrations in the blood, filling in the critical gaps in research on this topic.
Most US information about PFA in food is not fully applicable to the US population and lifestyle due to differences in sampling times, diet, food production and industrial practices.
To understand and mitigate the harmful effects of PFA on individuals and the environment, the US needs current data on possible causes of PFA exposure.
“We observed fewer dietary associations compared to previous studies, but diet and water still may be important sources of exposure for the general population,” said Dr. Emily Pennoyer, the lead and corresponding author of the study.
“These findings underscore the need for continued efforts to regulate PFA in drinking water.”
Shift in PFA exposure in diet
For this study, Dr. Pennoyer and colleagues of Busph, the California Department of Public Health (CDPH), and the California Department of Toxicants estimated the association between legacy serum PFAS concentrations, self-reported food consumption, and PFAS concentrations in public drinking water.
700 adult participants were selected from the California Regional Exposure Study conducted between 2018 and 2020. It measures and compares environmental chemicals in people in the state to better understand how to reduce chemical exposure and improve public health.
Participants provided survey responses detailing demographic information and the frequency of consumption of lean meat, chicken, seafood, dairy products, eggs, potatoes, brown rice, takeout and packaged foods cooked at home. The researchers observed a link between legacy serum PFA and consumption of seafood, eggs and brown rice.
Overall, however, food exposure to PFA appeared to be lower than previous studies in other populations. This is an amazing result for the team.
“While this study encourages less food-relatedness, concerns about PFA in some food groups remain,” commented Dr. Nerissa Wu, the California Program’s biomonitoring program lead at CDPH.
“We will continue to work to understand how to lower PFA levels in California’s food supply.”
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