Khaberni - A new study described its findings as "concerning," revealing the presence of so-called persistent chemicals in a wide range of daily food products.
This included foods such as fish, meats, and dairy, raising increasing concerns about continued exposure to these compounds and their potential impact on health.
Researchers from the "Foodres" group, in collaboration with researchers from the University of Birmingham, analyzed 30 common food products, including canned tuna, sausages, steak slices, salmon, eggs, milk, and cheese, revealing that all samples contained PFAS compounds, a group of over 5,000 synthetic chemicals known for their ability to remain long in the environment and accumulate in the human body.
Scientists indicate that these compounds, used in many industries such as food packaging and waterproof clothing, have been linked in previous studies to serious health issues, including pregnancy complications, liver damage, hormonal disorders, and an increased risk of certain cancers such as kidney and testicular cancer.
According to the study, the highest levels of pollution were found in fish and seafood products, particularly cod fillets, sardines, and smoked mackerel, alongside processed meat products like turkey sausages and canned sausages.
The researchers expressed concern not only about the level of concentration but also about the fact that these substances were found in every sample tested, indicating a widespread distribution of these compounds across the food chain.
Dr. Mohammed Abdullah, Professor of Environmental Chemistry at the University of Birmingham, explained that this widespread occurrence "is concerning," especially since these substances do not easily decompose but slowly accumulate in the body over time.
These compounds enter the food through several pathways, the main ones being contaminated water and soil, in addition to manufacturing and packaging processes, making fish more susceptible to contamination due to their accumulation in aquatic systems.
The European Food Safety Authority had previously recommended that the average weekly exposure to some PFAS compounds should not exceed 4.4 nanograms per kilogram of body weight, although some scientists believe that these limits may not reflect the real danger due to continuous exposure from multiple sources.
Health experts warn that the problem is not related to a single product or store, but reflects a broader environmental and health challenge, amid the widespread presence of these substances in food, water, and the environment, increasing calls for stricter regulation and the search for safer alternatives.
