Recent testing of kale samples in the United States has revealed concerning levels of toxic PFAS (per- and polyfluoroalkyl substances) “forever chemicals.” Out of eight samples examined, seven were found to contain high concentrations of these compounds, surprising researchers who had anticipated lower levels. The testing, conducted on both conventional and organic kale purchased from various grocery stores nationwide, stands in stark contrast to previous Food and Drug Administration (FDA) analyses conducted between 2019 and 2021, which found no PFAS contamination.
Robert Verkerk, founder of the Alliance for Natural Health non-profit, expressed alarm at the findings, emphasizing the urgent need for the FDA to implement a more comprehensive PFAS testing program for the nation’s food supply. PFAS are known for their resistance to degradation and are utilized in numerous industries to confer properties such as water, stain, and heat resistance to products. However, these chemicals have been linked to serious health issues, including cancer, kidney disease, immune disorders, and birth defects.
The discovery of PFAS in kale underscores growing concerns about PFAS-contaminated food, which is considered a significant exposure route to these harmful substances. Recent independent research has detected PFAS in various food products, including protein powders and juice drinks. Previous studies have associated PFAS contamination in vegetables with the use of sewage sludge as fertilizer in agricultural fields.
The tested kale samples exhibited PFAS levels as high as 250 parts per trillion (ppt), despite the absence of established limits for PFAS in food in the US. The Environmental Protection Agency (EPA) has cautioned that virtually any exposure to certain PFAS compounds in drinking water may pose risks to health. The study found that organic kale exhibited higher PFAS levels, a surprising revelation according to Verkerk. The source of contamination remains unclear, although Verkerk suspects tainted water may be a contributing factor.
The Alliance for Natural Health intends to expand its testing to include other vegetables and foods while advocating for the FDA to enhance its sampling program. Criticism has been directed at the FDA’s sampling methods, which some scientists argue are inadequate for detecting lower yet still hazardous levels of PFAS contamination. Verkerk emphasized the need for a more robust and comprehensive approach to safeguard public health and prevent potentially misleading conclusions about the safety of the food supply.
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