Per- and poly-fluoroalkyl incidence, fate, impacts and detection in food matrices.

Introduction: Per- and poly-fluoroalkyl substances (PFAS) have been used in consumer and industry applications for ages. However, PFAS is pervasive and persistent in the environment, leading to appreciable public health risks. Exposure to some PFAS at elevated levels is implicated in high blood cholesterol, higher risks of high blood pressure and reductions in vaccine efficacy. Presently, PFAS exposure pathways to humans via food and food packaging/contact materials (FCMs) are poorly elucidated.

Methodology: Through a detailed literature review, we conducted a comprehensive overview of PFAS dietary exposure pathways . VOSViewer software was used to perform a bibliometric analysis of the available literature. Furthermore, the mechanism explaining the introduction of PFAS from FCM sources into food was studied.

Results: Current techniques for PFAS detection in food matrices, its routes of exposure and its health consequences were reported. Specifically, detection methods including chromatography and ultrasound techniques were discussed while moisture, salt, and fat contents, as well as pH, were factors identified to affect PFAS in food matrices. Interestingly, PFAS at significant levels have been reported in food matrices including breast milk, animal protein, fish product, and vegetables, and traced to FCMs, such as popcorn wrappers. Entry into humans is largely facilitated via ingestion, and worsened by the use of certain cookwares and FCMs. The current situation of regulations and actions to set policy standards for the reduced incidence of PFAS in food was reported. Interestingly, improved FCMs are at the development and evaluation stages of ascertaining their suitability as alternatives in food packaging.

Conclusion: PFAS incidence in food is a global public health challenge due to their low, pervasive concentrations. The incidence of PFAS in foods, including breast milk, suggests enormous risks. The need to hasten research to achieve an efficient reduction in PFAS in food is most pressing at this time.