Year after year, a vast number of people take the New Year resolve to cut back on fast food to avoid an overload of fat and calories. Yet, there is another reason to resist the temptation to indulge in fast food.
The greaseproof packaging holding your burger and fries may contain potentially harmful fluorinated chemicals that can leach into food, according to a new peer-reviewed study.
In the most comprehensive analysis to date on the prevalence of highly fluorinated chemicals in fast food packaging in the United States, researchers tested more than 400 samples from 27 fast food chains throughout the country. The samples, consisting of paper wrappers, paperboard, and drink containers, were analyzed for a class of chemicals called PFASs (per-and polyfluoroalkyl substances), also known as PFCs.
These highly fluorinated chemicals are widely used in an array of nonstick, stain-resistant, and waterproof products, including carpeting, cookware, outdoor apparel, as well as food packaging.
“These chemicals have been linked with numerous health problems, so it’s concerning that people are potentially exposed to them in food,” says Laurel Schaider, an environmental chemist at Silent Spring Institute and the study’s lead author. Exposure to some PFASs has been associated with cancer, thyroid disease, immune suppression, low birth weight, and decreased fertility.
“Children are especially at risk for health effects because their developing bodies are more vulnerable to toxic chemicals,” says Schaider. Approximately one third of children in the US consume fast food every day.
Reporting February 1 in the journal Environmental Science & Technology Letters, the researchers applied a novel technique using particle-induced gamma-ray emission (PIGE) spectroscopy to analyze the samples for fluorine — a marker of PFASs.
The team found that almost half of paper wrappers (e.g., burger wrappers and pastry bags) and 20 percent of paperboard samples (e.g., boxes for fries and pizza) contained fluorine. Tex-Mex food packaging and dessert and bread wrappers, in particular, were most likely to contain fluorine compared with other categories of packaging.
Studies also showed that PFASs from consumer products accumulate in landfill sites, and can migrate into groundwater, potentially impacting drinking water supplies. Currently, PFASs are allowed in compostable food packaging, which can affect levels in soil and crop plants.
“All PFASs, including the newer replacements, are highly resistant to degradation and will remain in the environment for a long time,” says co-author Graham Peaslee, a physicist at the University of Notre Dame who developed the PIGE method to screen food wrappers. “Because of this, these highly fluorinated chemicals are not sustainable and should not be used in compostable products or any product that might end up in a landfill.”
