The FDA has been working on methods to determine how much per- and polyfluoroalkyl substances (PFAS) are in foods, with initial testing conducted on foods common in the American diet.
“Overall, our findings did not detect PFAS in the vast majority of the foods tested. In addition, based on the best available current science, the FDA does not have any indication that these substances are a human health concern, in other words a food safety risk in human food, at the levels found in this limited sampling,” said acting FDA Commissioner Ned Sharpless and Deputy Commissioner Frank Yiannas in a statement. “These data give our scientists a benchmark to use as we continue our critical work studying this emerging area of science.”
All of the nearly 5,000 types of PFAS are man-made chemicals used in stain- and water-resistant fabrics and carpeting, cleaning products, paints and fire-fighting foams, as well as in limited food contact substances due to the impermeable nature of PFAS to grease, water and oil.
This is not just an issue for the U.S., so the FDA is working with and sharing information with scientists around the world.
“Overall, the FDA's testing to date has shown that very few foods contain detectable levels of PFAS,” the statement said. “However, we know that levels may not be uniform and there is more work to be done. To ensure we are taking the best approach to this complex issue, we have established an internal agency PFAS workgroup with representatives from the human and animal foods programs.”
