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In a recent report submitted to the EPA, a scientific advisory board declared perfluoroctanoic acid (PFOA)--a chemical used in the manufacturing of Teflon and other non-stick, stain-resistant coatings--a “likely human carcinogen.” Animal research has indicated that high levels of PFOA cause cancer, liver damage, growth defects, and damage to the immune system.
Problem: Teflon is in a lot of everyday products
Unfortunately, PFOA is hard to avoid. It’s in Teflon-coated products (such as frying pans), and stain resistant fabrics and carpets as well as grease-proof packaging for fast-food, candy bars, take-out, and microwave popcorn. The Environmental Working Group has found that grease-resistant food packaging leaches Teflon into the food, which the body breaks down into PFOA, and researchers suspect Teflon pans and stain-resistant coatings also emit PFOA. The ubiquity of Teflon in our lives helps explain why researchers have found PFOA in the bloodstream of 95% of Americans. More bad news: This chemical has staying power; scientists suggest it may take decades to break down.
Solution: Try to avoid it
DuPont, the manufacturer of Teflon, has agreed to a voluntary EPA program designed to reduce PFOA use by 95 percent by 2010. The program aims to eliminate PFOA altogether by 2015.
Fortunately, there are things you can do in the meantime to reduce your risk of exposure. Start by replacing those easy-to-clean Teflon pans with cast iron, avoiding clothing and carpeting marketed as “stain-resistant,” and avoiding greasy, pre-packaged foods. You should also know that most take-out packaging is coated with Teflon, so try eating in or asking about alternative packaging.
Learn More
Check out the Environmental Working Group.
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Posted by boat parts on 03/16/2011 at 02:07 AM
It released by scientists late last week suggests that in the belly of the beast — Parkersberg, WV, the site of the DuPont plant where Teflon is manufactured — folks are not so lucky. This is a whole new take on the chemical-intensive food system: Workers and residents have spent years absorbing the chemicals used to make non-stick coating so that consumers can flip a fish-stick without leaving half of it on the pan. I thought I’d use the opportunity of the study’s release to learn more about this longstanding case of culinary injustice.