As summer approaches, supermarkets fill their shelves with fresh strawberries, tempting us with their juicy sweetness. Yet, a recent government analysis has revealed that 95% of strawberries contain traces of PFAS (per- and polyfluoroalkyl substances), toxic chemicals often referred to as “forever chemicals” due to their persistence in the body and environment. This discovery raises significant concerns about the fresh produce we consume daily.
The Extent of PFAS in Our Food
In 2022, the government’s expert committee on pesticide residues tested over 3,300 food samples for pesticides. Alarmingly, 95% of the 120 strawberry samples had at least one PFAS present. Further analysis by the Pesticide Action Network (PAN) showed that other fruits and vegetables such as grapes (61%), cherries (56%), spinach (42%), tomatoes (38%), and peaches (38%) also contained concerning levels of these chemicals. This raises the question: Are we unknowingly consuming harmful toxins in our quest for a healthy diet?
What Are PFAS?
PFAS were first discovered in 1938 by a chemist at DuPont. These chemicals are nearly indestructible and ubiquitous, found in everything from food packaging and cookware to clothing and household items. “PFAS are man-made, non-biodegradable chemicals created by fusing carbon and fluorine atoms,” explains Alex Ruani, a nutrition science researcher at University College London. “They persist because the body cannot chemically destroy or neutralise them.”
Why Are PFAS Prevalent in Fresh Produce?
Fresh, water-rich foods like strawberries and grapes are particularly prone to absorbing PFAS. According to PAN, there are 25 pesticides containing PFAS, and washing produce doesn’t necessarily reduce their presence, as even our tap water can contain these chemicals. “The UK government advises washing or peeling fruits and vegetables to remove pesticide residues,” says Dr David Megson of Manchester Metropolitan University. “However, PFAS are adept at clinging to surfaces.”
Health Concerns Linked to PFAS
Research has linked long-term PFAS exposure to various health issues, including cancer, high cholesterol, kidney and thyroid problems, reduced fertility, and suppressed immunity. “These carcinogenic molecules accumulate in blood, cells, and tissues,” says Ruani. “Evidence suggests they can even affect learning and behaviour in children.”
Despite these concerns, Dr Duane Mellor from Aston University reassures that the current levels of PFAS in food are not considered dangerous. “The benefits of consuming more fruits, vegetables, and whole grains in terms of cancer and disease prevention far outweigh the risks associated with PFAS exposure.”
Steps to Reduce Chemical Exposure
While it’s nearly impossible to avoid PFAS entirely, there are measures you can take to minimise exposure:
- Salad Greens: Ready-to-eat bagged salads may contain PFAS and other pesticide residues. It’s better to wash and prepare your own salad leaves.
- Potatoes: Wash and scrub thoroughly to reduce pesticide residue.
- Grapes: Wash thoroughly to remove surface fungicides, though systemic pesticides may still be present.
- Apples and Citrus Fruits: Always wash apples before eating and avoid using non-organic citrus peel and zest.
Broader Implications
PFAS are also found in drinking water, non-stick cookware, food packaging, and stain-resistant products. Opting for stainless steel, ceramic, or cast-iron cookware and PFAS-free packaging can help reduce exposure.
In conclusion, while the presence of PFAS in our food is concerning, it’s important to balance these risks with the nutritional benefits of a diet rich in fruits and vegetables. By taking practical steps to reduce exposure, we can continue to enjoy the health benefits of fresh produce without undue worry.