Short-chain PFASs are harder to remove from drinking water.( 26) While health effect data are limited, results from preliminary studies and structural similarities to long-chain PFASs have raised concerns about exposure to short-chain PFASs,( 22, 27– 31) prompting efforts to support the development and use of nonfluorinated alternatives.( 30, 32) Common replacements include shorter-chain PFASs that have shorter human half-lives( 22) and are less bioaccumulative,( 23) as well as polyfluorinated polyether-based polymers.( 24) Alternative PFASs are also persistent in the environment( 22, 25) or degrade into persistent molecules. manufacturers have voluntarily phased out( 20) production of PFOA, PFOS, and some other long-chain PFASs (defined as C6 and longer sulfonates and C7 and longer carboxylates)( 21) for the majority of uses, although long-chain PFASs are still produced globally. The most commonly used PFASs have been detected globally in water, soil, sediment, wildlife, and human blood samples.( 1– 7) Epidemiological studies have found associations between exposures to the long-chain PFASs perfluorooctanoic acid (PFOA) and/or perfluorooctanesulfonic acid (PFOS) and kidney and testicular cancer, low birth weight, thyroid disease, decreased sperm quality, pregnancy-induced hypertension, and immunotoxicity in children.( 8– 14) In addition, toxicological studies in animals have linked PFOA and/or PFOS exposure to altered mammary gland development, reproductive and developmental toxicity, testicular cancer, obesity, and immune suppression.( 15– 19) Because of long half-lives in the human body and concerns about adverse health effects, major U.S. Their characteristic carbon–fluorine bonds make them extremely resistant to degradation, even at high temperatures. Per- and polyfluoroalkyl substances (PFASs) are widely used in nonstick, stain-resistant, and waterproof consumer products because of the hydrophobic and lipophobic properties of the PFASs. The prevalence of fluorinated chemicals in fast food packaging demonstrates their potentially significant contribution to dietary PFAS exposure and environmental contamination during production and disposal. Samples with high total fluorine levels but low levels of measured PFASs may contain volatile PFASs, PFAS polymers, newer replacement PFASs, or other fluorinated compounds. The total peak area for PFASs was higher in 70% of samples (10 of 14) with a total fluorine level of >200 nmol/cm2 compared to six samples with a total fluorine level of <16 nmol/cm2. Liquid chromatography/high-resolution mass spectrometry analysis of a subset of 20 samples found perfluorocarboxylates, perfluorosulfonates, and other known PFASs and/or unidentified polyfluorinated compounds (based on nontargeted analysis). We found that 46% of food contact papers and 20% of paperboard samples contained detectable fluorine (>16 nmol/cm2). PIGE can rapidly and inexpensively measure total fluorine in solid-phase samples. We collected ~400 samples of food contact papers, paperboard containers, and beverage containers from fast food restaurants throughout the United States and measured total fluorine using particle-induced γ-ray emission (PIGE) spectroscopy. PFASs in grease-resistant food packaging can leach into food and increase dietary exposure. Per- and polyfluoroalkyl substances (PFASs) are highly persistent synthetic chemicals, some of which have been associated with cancer, developmental toxicity, immunotoxicity, and other health effects.
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