Link Between Drinking Water, Food, and PFAS Exposure in California Adults

Recent research highlights that, although levels of certain long-lasting chemicals known as PFAS have decreased in many foods over the past two decades, exposure in California adults continues to occur through drinking water and specific foods. A study conducted by Boston University School of Public Health (BUSPH) and published in Environmental Science & Technology reveals that drinking water, seafood, eggs, and brown rice are significant sources of PFAS exposure, even as overall food-related levels have declined.

PFAS, often called "forever chemicals" due to their persistent nature, are industrial chemicals used in various consumer products and have been linked to serious health issues such as cancers, liver damage, thyroid disease, and reproductive problems. The study examined correlations between diet, drinking water, and blood levels of traditional PFAS compounds that were phased out of production in the US during the 2000s.

Participants in the study, totaling 700 adults from California, provided detailed information about their food consumption—covering red meat, poultry, seafood, dairy, eggs, potatoes, brown rice, and packaged foods—and blood samples for chemical analysis. The findings indicated that PFAS levels were higher in individuals living in areas with detectable contamination in their drinking water, although these levels were still lower than those in heavily contaminated communities.

Interestingly, while the study noted a decrease in PFAS exposure through diet compared to earlier assessments, water remains a critical pathway for chemical exposure. The research underscores ongoing concerns about the presence of PFAS in the environment and emphasizes the importance of regulatory measures to improve water safety and reduce food contamination.

Lead researcher Dr. Emily Pennoyer pointed out that ongoing regulation and efforts to phase out legacy PFAS are crucial. Although some reduction is observed, the potential health risks associated with these chemicals—such as increased risk of cancer, reproductive issues, and developmental problems—warrant continued vigilance. Experts like Dr. Nerissa Wu and Dr. Kathleen Attfield advocate for sustained efforts to lower PFAS levels in food and water supplies, including stricter regulations and consumer awareness about choosing PFAS-free products.

The study advocates for comprehensive approaches, including testing indoor environments and newer PFAS compounds, to fully understand and address exposure sources. It also calls for continued enforcement of drinking water standards and efforts to limit emerging PFAS to protect public health and the environment.

Consumers are encouraged to make informed choices by selecting products labeled "fluoro-free" to minimize additional exposure. Overall, while progress has been made, ongoing vigilance and regulation are essential to manage PFAS contamination and safeguard public health.