Per-and polyfluoroalkyl substances (PFAS) in food and its contribution to human exposure.
By Greet Schoeters, Stijn Boodts, Ann Colles, Eva Govarts, and Thimo Groffen
Curr. Opin. Food Sci.
October 15, 2025
DOI: 10.1016/j.cofs.2025.101361
Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so called “forever chemicals” are ubiquitous in the environment and consumer products, entered the food chain and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.
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