Cooking methods affect the intake of per- and polyfluoroalkyl substances (PFASs) from grass carp

Nationwide distribution of perfluoroalkyl ether carboxylic acids in Chinese diets: An emerging concern

With the phase-out of perfluorooctanoic acid (PFOA) and its replacement by perfluoroalkyl ether carboxylic acids (PFECAs), there is a potential for increased exposure to various new PFECAs among the general population in China. While there are existing studies on dietary exposure to legacy perfluoroalkyl and polyfluoroalkyl substances (PFASs), research on dietary exposure to PFECAs, especially among the general Chinese populace, remains scarce. In the present study, we investigated the distribution of PFECAs in dietary sources from 33 cities across five major regions in China, along with the associated dietary intake. Analysis indicated that aquatic animal samples contained higher concentrations of legacy PFASs compared to those from terrestrial animals and plants. In contrast, PFECAs were found in higher concentrations in plant and terrestrial animal samples. Notably, hexafluoropropylene oxide dimer (HFPO-DA) was identified as the dominant compound in vegetables, cereals, pork, and mutton across the five regions, suggesting widespread dietary exposure. PFECAs constituted the majority of PFAS intake (57 %), with the estimated daily intake (EDI) of HFPO-DA ranging from 2.33 to 3.96 ng/kg bw/day, which corresponds to 0.78-1.32 times the reference dose (RfD) (3.0 ng/kg bw/day) set by the United States Environmental Protection Agency. Given the ubiquity of HFPO-DA and many other PFECAs in the nationwide diet of China, there is an urgent need for further research into these chemicals to establish relevant safety benchmarks or consumption advisory values for the diet.

The sources and bioaccumulation of per- and polyfluoroalkyl substances in animal-derived foods and the potential risk of dietary intake

Per- and polyfluoroalkyl substances (PFAS) have attracted increasing attention due to their environmental persistence and potential toxicity. Diet is one of the main routes of human exposure to PFAS, particularly through the consumption of animal-derived foods (e.g., aquatic products, livestock and poultry, and products derived from them). This review summarizes the source, bioaccumulation, and distribution of PFAS in animal-derived foods and key influential factors. In most environmental media, perfluorooctanoic acid and perfluorooctane sulfonate are the dominant PFAS, with the levels of short-chain PFAS such as perfluorobutyric acid and perfluorohexane sulfonate surpassing them in some watersheds and coastal areas. The presence of PFAS in environmental media is mainly influenced by suspended particulate matter, microbial communities as well as temporal and spatial factors, such as season and location. Linear PFAS with long carbon chains (C ≥ 7) and sulfonic groups tend to accumulate in organisms and contribute significantly to the contamination of animal-derived foods. Furthermore, PFAS, due to their protein affinity, are prone to accumulate in the blood and protein-rich tissues such as the liver and kidney. Species differences in PFAS bioaccumulation are determined by diet, variances in protein content in the blood and tissues and species-specific activity of transport proteins. Carnivorous fish usually show higher PFAS accumulation than omnivorous fish. Poultry typically metabolize PFAS more rapidly than mammals. PFAS exposures in the processing of animal-derived foods are also attributable to the migration of PFAS from food contact materials, especially those in higher-fat content foods. The human health risk assessment of PFAS exposure from animal-derived foods suggests that frequent consumption of aquatic products potentially engender greater risks to women and minors than to adult males. The information and perspectives from this review would help to further identify the toxicity and migration mechanism of PFAS in animal-derived foods and provide information for food safety management.

Tracing the Bioaccessibility of Per- and Polyfluoroalkyl Substances in Fish during Cooking Treatment

The effect of cooking on the contents of per- and polyfluoroalkyl substances (PFAS) in foods has been widely studied, but whether cooking-induced structural and chemical modifications in foods affect the oral bioaccessibility of PFAS remains largely unknown. In this study, three kinds of fishes with different fat contents were selected, and the bioaccessibility of PFAS during cooking treatment (steaming and frying) was evaluated using in vitro gastrointestinal simulation with gastric lipase addition. The results showed that related to their molecular structures, the bioaccessibility of an individual PFAS varied greatly, ranging from 26.0 to 108.1%. Cooking can reduce the bioaccessibility of PFAS, and steaming is more effective than oil-frying; one of the possible reasons for this result is that the PFAS is trapped in protein aggregates after heat treatment. Fish lipids and cooking oil ingested with meals exert different effects on the bioaccessibility of PFAS, which may be related to the state of the ingested lipid/oil and the degree of unsaturation of fatty acids. Gastric lipase boosted the release of long-chain PFAS during in vitro digestion, indicating that the degree of lipolysis considerably influences the bioaccessibility of hydrophobic PFAS. Estimated weekly PFAS intakes were recalibrated using bioaccessibility data, enabling more accurate and reliable dietary exposure assessments.

Novel Insights into the Adverse Health Effects of per- and Polyfluoroalkyl Substances on the Kidney via Human Urine Metabolomics

Per- and polyfluoroalkyl substances (PFAS) receive significant research attention due to their potential adverse effects on human health. Evidence shows that the kidney is one of the target organs of PFAS. In occupational exposure scenarios, high PFAS concentrations may adversely affect kidney metabolism, but whether this effect is reflected in the small metabolic molecules contained in urine remains unknown. In this study, 72 matched serum and urine samples from occupational workers of a fluorochemical manufactory as well as 153 urine samples from local residents were collected, and 23 PFAS levels were quantified. The concentrations of Σ23PFAS in the serum and urine samples of workers were 5.43 ± 1.02 μg/mL and 201 ± 46.9 ng/mL, respectively, while the Σ23PFAS concentration in the urine of the residents was 6.18 ± 0.76 ng/mL. For workers, high levels of urinary PFAS were strongly correlated with levels in serum (r = 0.57-0.93), indicating that urinary PFAS can be a good indicator for serum PFAS levels. Further, a urine nontargeted metabolomics study was conducted. The results of association models, including Bayesian kernel machine regression, demonstrated positive correlations between urinary PFAS levels and key small kidney molecules. A total of eight potential biomarkers associated with PFAS exposure were identified, and all of them showed significant positive correlations with markers of kidney function. These findings provide the first evidence that urine can serve as a matrix to indicate the adverse health effects of high levels of exposure to PFAS on the kidneys.

Legacy and novel perfluoroalkyl substances in raw and cooked squids: Perspective from health risks and nutrient benefits

Perfluoroalkyl substance (PFAS) existed ubiquitously in the environment and could be ingested unconsciously with food which posed a disease risk to human health. Swordtip squid (Uroteuthis edulis) is one of the most popular and highly consumed seafood worldwide, with wide distribution and abundant biomass. Therefore, it is of great importance to the health of the public by reducing the health risks of squid consumption while preserving the benefits of squid to humans. In this study, the PFAS and fatty acids in squids were tested from the southeast coastal regions of China, a major habitat for squids. Relative higher concentrations of PFAS in squid were found in the subtropical zone of southern China (mean: 15.90 ng/g·dw) compared to those of the temperate zone of northern China (mean: 11.77 ng/g·dw). The digestive system had high tissue/muscle ratio (TMR) values, and the pattern of TMR among the same carbon-chain PFAS was similar. Cooking methods have a significant contribution to eliminating PFAS (in squids). PFAS were transferred from squids to other mediums after cooking, so juice and oil should be poured out to minimize PFAS exposure into body. The result showed that squids can be regarded as a healthy food by health benefits associated with fatty acids. Estimated daily intake (EDI) had the highest level in Korea via consuming squids through cooking processes compared with other countries. Based on the assessment of the hazard ratios (HRs), there was a high exposure risk of perfluoropentanoic acid (PFPeA) via taking squids for human health. This research provided the theoretical guidance of aquatic product processing in improving nutrition and reducing harmful substances.

Bioaccumulation and risk mitigation of legacy and novel perfluoroalkyl substances in seafood: Insights from trophic transfer and cooking method

Per- and polyfluoroalkyl substances (PFAS) have widespread application in industrial and civil areas due to their unique physical and chemical properties. With the increasingly stringent regulations of legacy PFAS, various novel alternatives have been developed and applied to meet the market demand. Legacy and novel PFAS pose potential threats to the ecological safety of coastal areas, however, little is known about their accumulation and transfer mechanism, especially after cooking treatment. This study investigated the biomagnification and trophic transfer characteristics of PFAS in seafood from the South China Sea, and assessed their health risks after cooking. Fifteen target PFAS were all detected in the samples, of which perfluorobutanoic acid (PFBA) was dominant with concentrations ranging from 0.76 to 4.12 ng/g ww. Trophic magnification factors (TMFs) > 1 were observed for perfluorooctane sulfonate (PFOS) and 6:2 chlorinated polyfluoroalkyl ether sulfonic acid (F-53B), indicating that these compounds experienced trophic magnification in the food web. The effects of different cooking styles on PFAS occurrence were further explored and the results suggested that ΣPFAS concentrations increased in most organisms after baking, while ΣPFAS amounts decreased basically after boiling and frying. Generally, there is a low health risk of exposure to PFAS when cooked seafood is consumed. This work provided quantitative evidence that cooking methods altered PFAS in seafood. Further, suggestions to mitigate the health risks of consuming PFAS-contaminated seafood were provided.

Simultaneous determination of multiple perfluoroalkyl and polyfluoroalkyl substances in aquatic products by ultra-performance liquid chromatography-tandem mass spectrometry with automated solid-phase extraction

Diet is an important route of human exposure to perfluoroalkyl and polyfluoroalkyl substances (PFASs), and aquatic products are the main dietary source of PFASs. This study aimed to establish a method for the analysis of 52 PFASs in typical aquatic products, such as crucian carp, large yellow croaker, shrimp, and clam, by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) after automated solid phase extraction (SPE). After optimization of the conditions of SPE, the recovery and precision of the method is within an acceptable range. The intra-day and inter-day average recoveries of spiked samples ranged from 66.5% to 122.3% and 64.5%-128.0% for crucian carp, large yellow croaker, shrimp, and clam, with intra-day and inter-day relative standard deviation (RSD) of 0.78%-11.4%, and 2.54%-24.2%. The ranges of method detection limits (MDLs) and quantification limits (MQLs) of PFASs were 0.003-0.60 ng/g and 0.005-2.0 ng/g, respectively. The accuracy of the method was also verified by standard reference material (SRM), and the measured values of perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) were in the allowable range. The method was applied to analyze aquatic products from the local supermarket. The concentrations of ∑PFASs ranged from 13.9 ng/g ww to 75.5 ng/g ww. PFOS was the dominant pollutant, accounting for 79.6% of ∑PFASs. The branch-chain isomers, perfluoro-3-methylheptane sulfonate (P3MHpS) and perfluoro-6-methylheptane sulfonate (P6MHpS) accounted for one-quarter of PFOS. Long-chain perfluoro carboxylic acids (PFCAs) were also detected in most samples. The estimated daily intake of PFOS was over the recommended tolerable intake by several organizations such as the Minnesota Department of Health (MDH), the New Jersey Drinking Water Quality Institute (NJDWQI), and the European Food Safety Authority (EFSA). PFOS would have posed health risks to consumers through dietary exposure.

Transport and transformation of perfluoroalkyl acids, isomer profiles, novel alternatives and unknown precursors from factories to dinner plates in China: New insights into crop bioaccumulation prediction and risk assessment

Perfluoroalkyl acids (PFAAs) are contaminants of global concern, and the inadvertent consumption of PFAA-contaminated crops may pose a threat to public health. Therefore, systematically studying their source tracing, bioaccumulation prediction and risk assessments in crops is an urgent priority. This study investigated the source apportionment and transport of PFAAs and novel fluorinated alternatives (collectively as per- and polyfluoroalkyl substances, PFASs) from factories to agricultural fields in a fluorochemical industrial region of China. Furthermore, bioaccumulation specificities and prediction of these chemicals in different vegetables were explored, followed by a comprehensive risk assessment from agricultural fields to dinner plates which considered precursor degradation. A positive matrix factorization model revealed that approximately 70 % of PFASs in agricultural soils were derived from fluorochemical manufacturing and metal processing. Alarming levels of ∑PFASs ranged 8.28-84.3 ng/g in soils and 163-7176 ng/g in vegetables. PFAS with short carbon chain or carboxylic acid group as well as branched isomers exhibited higher environmental transport potentials and bioaccumulation factors (BAFs) across a range of vegetables. The BAFs of different isomers of perfluorooctanoic acid (PFOA) decreased as the perfluoromethyl group moved further from the acid functional group. Hexafluoropropylene oxide dimer acid (GenX) showed relatively low BAFs, probably related to its ether bond with a high affinity to soil. Vegetables with fewer Casparian strips (e.g., carrot and radish), or more protein, possessed larger BAFs of PFASs. A bioaccumulation equation integrating critical parameters of PFASs, vegetables and soils, was built and corroborated with a good contamination prediction. After a total oxidizable precursors (TOP) assay, incremental perfluoroalkyl carboxylic acids (PFCAs) were massively found (325-5940 ng/g) in edible vegetable parts. Besides, precursor degradation and volatilization loss of PFASs was firstly confirmed during vegetable cooking. A risk assessment based on the TOP assay was developed to assist the protection of vegetable consumers.

Perfluoroalkyl acids in representative edible aquatic species from the lower Yangtze River: Occurrence, distribution, sources, and health risk

Perfluoroalkyl acid (PFAA) exposure poses a potential hazard to wildlife and humans. Food consumption is one of the main routes of PFAA exposure for the general population, with aquatic organisms being the major contributors. To evaluate the risk of coastal residents' intake of wild aquatic organisms, 14 PFAAs were detected in crucian carp and oriental river prawn from 18 sampling sites from the lower reaches of Yangtze River. The total PFAA (∑PFAA) concentrations ranged from 5.9 to 51.3 ng/g wet weight (ww) in the muscle of crucian carp and river prawn, suggesting the potential risk to human and wildlife. Perfluorooctanesulfonate (PFOS), perfluorooctanoic acid (PFOA) and long-chain PFAAs (C ≥ 10) were the main pollutants in the tissues of crucian carp and river prawn, which are known for their higher bioaccumulation capacity. The ∑PFAA concentration in all the samples showed an increasing trend from upstream to downstream and was higher in the south bank, owing to population density, prevailing winds, background pollution and industrial emission. Principal component analysis-multiple linear regression and Pearson correlation analysis showed that WWTP effluent, industrial pollution and surface runoff ware the main sources of PFAAs in the aquatic organisms and industrial pollution highest contributor, suggesting better regulation is needed to manage them. The assessment of risk to human health and wild life suggested a low risk for most residents of cities along the Yangtze River except for resident of Nantong, where frequent consumption of wild aquatic organisms may cause potential risk to human health, especially for traditional eaters and middle-aged people.

Thermal processing reduces PFAS concentrations in blue food - A systematic review and meta-analysis

Per- and polyfluoroalkyl substances (PFAS) are ubiquitous in the environment and often ingested with food. PFAS exposure in people can have detrimental health consequences. Therefore, reducing PFAS burdens in food items is of great importance to public health. Here, we investigated whether cooking reduces PFAS concentrations in animal-derived food products by synthesizing experimental studies. Further, we examined the moderating effects of the following five variables: cooking time, liquid/animal tissue ratio, cooking temperature, carbon chain length of PFAS and the cooking category (oil-based, water-based & no-liquid cooking). In our systematic review searches, we obtained 512 effect sizes (relative differences in PFAS concentration between raw and cooked samples) from 10 relevant studies. These studies exclusively explored changes in PFAS concentrations in cooked seafood and freshwater fish. Our multilevel-meta-analysis has revealed that, on average, cooking reduced PFAS concentrations by 29%, although heterogeneity among effect sizes was very high (I² = 94.65%). Our five moderators cumulatively explained 49% of the observed heterogeneity. Specifically, an increase in cooking time and liquid/animal tissue ratio, as well as shorter carbon chain length of PFAS (when cooked with oil) were associated with significant reductions in PFAS concentrations. The effects of different ways of cooking depended on the other moderators, while the effect of cooking temperature itself was not significant. Overall, cooking can reduce PFAS concentrations in blue food (seafood and freshwater fish). However, it is important to note that complete PFAS elimination requires unrealistically long cooking times and large liquid/animal tissue ratios. Currently, literature on the impact of cooking of terrestrial animal produce on PFAS concentrations is lacking, which limits the inference and generalisation of our meta-analysis. However, our work represents the first step towards developing guidelines to reduce PFAS in food via cooking exclusively with common kitchen items and techniques.

Quantifying Indirect Contribution from Precursors to Human Body Burden of Legacy PFASs Based on Paired Blood and One-Week Duplicate Diet

The restriction on legacy perfluoroalkyl substances (PFASs) has led to increasing application and contamination of their precursors and novel alternatives. However, the indirect contribution from precursors has not been well characterized. In this study, 24 PFASs were measured in the paired human blood and urine from general volunteers (n = 20), as well as their corresponding exposure matrices (7 day duplicate diet, drinking water and dust). Perfluorooctanoic acid (PFOA) was predominant, followed by 6:2 chlorinated polyfluoroalkyl ether sulfonate (6:2 Cl-PFESA), contributing 21.6-47.0 and 6.6-20.0% of the total concentrations, respectively. Total oxidable precursor (TOP) assay and isomeric analysis coupled with a toxicokinetic model suggested that around 19% of perfluorooctane sulfonate (PFOS) in human was contributed by its precursors. The strong correlation between the estimated daily intake (EDI) and human blood concentration for 6:2 Cl-PFESA suggested that it was mainly contributed by direct exposure. The bioavailability of 6:2 Cl-PFESA in the food matrices was estimated as 18.6% by comparing the estimated and measured blood concentrations, implying that human exposure might be overestimated if the bioavailability of PFASs in food was not considered. Assuming that they had a similar bioavailability, it was estimated that ca. 20% of PFOS body burden was from indirect exposure to its precursors, which was supported by TOP assay.