While concentrations of older “forever” chemicals appear to have decreased in many foods over the last two decades, a new study found that drinking water, along with seafood, eggs, and brown rice, still contribute to PFAS exposure in adults. More attention is needed to newer, replacement PFAS.
Food has long been considered a major source of per- and polyfluoroalkyl substances (PFAS), a large class of long-lasting chemicals used in industry, consumer products, and found in the environment…
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News Source: www.sciencedaily.com
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