The main sources of PFC in food are popcorn packaging from microwave and paper wrappers for sandwiches and fries from fast food premises.
PFC or perfluorinated organic compounds are substances often used in the production of paper food packaging, includingfries in fast food premises.PFCs have the ability to penetrate food products and accumulate in the human body.They can be very dangerous to health.It is related to, among otherswith elevated cholesterol levels, impaired thyroid function, liver damage and cancer.
PFC or perfluorinated organic compounds are substances with water, fat and stain resistant properties.They are widely used in industry and are very often used in the production of paper food packaging.PFCs have the ability to penetrate food products and accumulate in the human body, which they get into with food, but also from other sources, such as water and air.Organic fluoride compounds can be very dangerous to health.It is related to, among otherswith elevated cholesterol levels, impaired thyroid function, liver damage and cancer.
What are PFCs?
PFC, i.e. perfluorinated organic compounds, is a group of chemical substances with hydrophobic and oleophobic properties, thanks to which they are resistant to water and fat and do not decompose under their influence.PFCs are used very widely in many industries.You can find them, among others:
- in packaging resistant to fat, e.g. pizza, popcorn, French fries, burgers,
- in cleaning and personal hygiene products,
- in dental floss,
- in impregnants for footwear and clothing, waterproof fabrics,
- in stain-resistant products for furniture and carpets,
- in teflon pans as a component of the protective surface to prevent sticking,
- in cosmetics as an emulsifier,
- in hydrogels applied to open wounds.
Some of the compounds belonging to PFC are considered harmful and withdrawn from use in industry, however, instead of them fluorinated substances are still produced with the same properties that are not thoroughly tested.At the beginning of 2017, the FDA approved another 20 perfluorinated organic compounds for use especially in paper food packaging.
Threats associated with the use of PFC
PFCs are very persistent compounds, which almost do not break down, get into water, air and soil, and their concentration in the environment is constantly increasing.More and more scientific research indicates their toxicity and threats to human health resulting from contact with perfluorinated compounds, which are commonly found in the blood of the examined persons, easily accumulate in tissues and are removed even after several years.PFOA (perfluorooctanoic acid) and PFOS (perfluorooctane sulfonic acid) are among the most studied and most commonly found
PFC penetrates the body with food through the digestive system, but also through the respiratory system and skin (eg from waterproof fabrics).They are not metabolized in the body and in the largest amounts accumulate in the liver.They are excreted only through the urinary system.Research in experimental animals suggests that the consequences of PFC exposure include liver enlargement, hepatic cell dysfunction, abnormal fat and protein metabolism, and changes in the hormone economy.It has been proven that small amounts of PFC on the order of fractions of millimoles cause a significant increase in peroxide ions with a strong oxidizing effect.
PFCs are poorly studied compounds, and the final verification of their effects on the human body requires more detailed analysis.
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