Investigating PFAS Contamination: Impact on Food Preparation
A recent study by CNR-IRSA and Greenpeace unveils concerning findings on PFAS presence in foods boiled with contaminated water. This sheds light on potential health risks associated with these pollutants.
PFAS levels in Veneto’s agricultural region far exceed permissible limits, with well water surpassing Italian drinking standards by 300 times. Laboratory tests revealed significant PFAS levels in foods boiled in contaminated water, especially pasta and rice.
- Cooking with contaminated water may pose higher PFAS exposure risks than consuming raw, contaminated foods.
- Urgent action is needed to address water contamination and safeguard human health during food preparation