One way people ingest a group of toxic chemicals known as PFAS is through consuming produce, dairy and meat products that have been exposed to contaminated soil and irrigation water. Some guidance is available on how growers can try to mitigate the uptake of PFAS, but it’s limited due in part to a lack of research on which chemicals enter what crops, how they are absorbed, where in the plants they accumulate and at what concentrations.
In a study published in Environmental Advances, University of Maine researchers show the different ways in which specific produce and crops take up PFAS, often referred to as “forever chemicals,” from contaminated soil.
PFAS have been used widely in industrial and consumer products such as nonstick pans, takeout food containers, firefighting foam and certain personal care products since the 1940s for their resistance to grease, oil, water and heat. These chemicals, however, can persist in the environment for hundreds of years, break down slowly and pose health risks. Current research suggests that exposure to certain levels of some PFAS may lead to immune system disorders, thyroid hormone disruption, cancer and other adverse health outcomes.