Researchers have revealed the presence of per- and polyfluoroalkyl substances (PFASs) in vegetables from Sydney and Newcastle in Australia. The research, published in the Journal of the Science of Food and Agriculture , addresses a critical gap in our understanding of PFAS contamination in vegetables and its potential implications for human health. PFASs are a group of synthetic chemicals which are widely used in industrial and agricultural production, from pesticide synthesis to textiles and food packaging.
Often referred to as "forever chemicals," they can persist in the environment for over 1,000 years. Environmental accumulation of PFASs is a concern as research has shown them to be highly toxic to both humans and wildlife, with increased cancer risks among health concerns. Ravi Naidu, Director of the University of Newcastle's Global Centre for Environmental Remediation and co-author of the study, explained the reasoning behind investigating PFAS exposure from vegetable consumption.
"This research was conducted given the limited number of studies on the PFAS exposure pathway connecting food, in this case, vegetables , to humans. The study was initiated at least three years ago when the focus on PFAS contamination was primarily on water. It is now well-recognized that food, especially vegetables, could be another exposure pathway," he said.
The study analyzed 53 fruit and vegetable samples sourced from local wholesale and retail markets in Sydney and a supermarket in Newca.
