PFAS in Food Packaging: A Hot, Greasy Exposure

摘要

First, there was DDT. Then came BPA. The latest chemical acronym to become a household name is PFAS, short for per- andpolyfluoroalkyl substances. The chemicals in this class are valuedas strong surfactants and for their ability to repel water, grease,and stains.1 Among other uses, PFAS are added to paper products designed to hold hot, greasy foods. A recent study inEnvironmental Health Perspectives delves into how such foodsmight contribute to people’s exposures to PFAS.