PFAS, a Database of Possible Alternatives from Stockholm University

Perfluoroalkyl substances (PFAS), the large family of mostly waterproofing compounds (and their derivatives), also called perennial contaminants , numbers thousands of members and comes largely from food.

They are now found in the food itself, because they are present in the raw materials, and then they come from pesticides and packaging .
Avoiding them completely today is virtually impossible. While you can try to limit their intake .

With this aim, a group of researchers from Stockholm University , Sweden, thanks to funding from the European Union , has created a large database that, in addition to cataloging PFAS, indicates their most frequent uses and, when available, the alternatives, also underlining that, in many cases, there is no evidence that they are safer than PFAS or in any case risk-free, because no one has ever ascertained this.

PFAS and food

The extensive use of PFAS in the food sector is easily explained: thanks to these compounds, materials become water-repellent, waterproof, non-adhesive, resistant to corrosion and heat and more hygienic as they are easier to clean.

These characteristics are what make them sometimes difficult, sometimes impossible to replace or simply eliminate. In other cases, however, change is possible, and it is not even difficult.

Here is a summary of what is indicated in the database:

• In cookware : possible alternatives range from copper to stainless steel, from aluminum to coatings called superhydrophobic such as carbon steel, ceramics, silicones, tinned cast iron and enameled cast iron.
• In industrial food preparation equipment : The database suggests stainless steel, silicone, ceramic, some rubbers.
• PFAS as additives : as replacements, boron nitride, black phosphorus, water-based phenolic melamine lacquer and other organic compounds can be used.
• In pesticides : here too, there are PFAS-free pesticides, listed in the database.
• In wineries and dairies : the uses of PFAS in these areas are varied and not always clear. It is difficult to propose alternatives, since in both sectors there is little clarity on the purposes and compounds.
• In packaging : there are numerous alternatives, also summarised in an article published on Food Navigator dedicated to the Swedish database:

Natural substitutes:

• Cards naturally equipped with anti-grease characteristics
• Parchments
• Biopolymers such as starch, chitosan, cellulose, polyvinyl alcohol, biowaxes and bioplastics such as polylactic acid (PLA)
• Microfibrillar cellulose (MFC)
• Cellulose nanofiber (CNF)
• Cellulose in nanocrystals (CFC)
• Water-soluble hydroxyethyl cellulose (HEC)
• Fluoride-free papers (FluoroFree)

Inorganic substitutes:

• White clay
• Clay coatings
• Aluminum foil
• Silicones:
• Silicones
• Siloxanes

Synthetic substances:

• Waxes (natural or petroleum-based)
• Polypropylene (PP)
• Polyethylene terephthalate (PET)
• Polyvinyl alcohol (PVOH)
• Ethylene Vinyl Alcohol (EVOH)
• Polyacrylate
• Single-use plastics
• Polystyrene
• Polylactic acid (PLA)

By paying attention, it is possible, if not to avoid, to greatly reduce the consumption of foods that have been in contact with PFAS, and thus try to reduce their concentration in the body. (Source: Agnese Codignola, https://ilfattoalimentare.it/ )