Researchers from the Keck School of Medicine of USC studied how dietary patterns relate to levels of so-called forever chemicals in the body over time.
Researchers from the Keck School of Medicine of USC studied how dietary patterns relate to levels of so-called forever chemicals in the body over time.
New research is shedding light on food and beverage products linked to per- and polyfluoroalkyl substances, or PFAS, and suggesting potential solutions for protecting the public.
PFAS are known to be harmful to health: They can disrupt hormones, weaken bones and increase disease risk. Sometimes called “forever chemicals” because they take so long to break down, PFAS are used in fabrics, furniture and other household items—but they are also hard to get rid of. Recent tests now trace the chemicals to livestock, drinking water and food packaging, but little is known about the extent of that contamination.
A new study, funded in part by the National Institutes of Health and led by researchers at the Keck School of Medicine of USC, is uncovering key details about the link between PFAS and diet. Researchers studied two multiethnic groups of young adults, one a nationally representative sample and one primarily Hispanic. They found that greater consumption of tea, processed meats and food prepared outside the home was associated with increased levels of PFAS in the body over time.
Read more at Keck School of Medicine of USC
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