According to the Organisation for the Economic Cooperation and Development (OECD), poly- and perfluoroalkylated substances (PFAS) are compounds that contain at least one fully fluorinated methyl or methylene carbon atom. PFAS are used in numerous commercial and industrial applications, such as coatings for pans and cookware, lubricants, surfactants, or fire-fighting foams. They tend to accumulate in the liver and disrupt lipid metabolism, decrease levels of thyroid hormones, increase fetal and neonatal mortality, and lead to neurotoxic effects.1 The widespread use of these compounds together with their persistency in the environment contribute to the global health burden of PFAS; the contamination of food with PFAS is the result of accumulation in biological systems, both aquatic and terrestrial, that enter the food chain.
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