An Italian study also links the presence of per- and polyfluorinated alkyl substances (PFAS) in food to the cooking water used.


While drinking water and certain fish and meat are known sources of PFAS in food, previous research has not specifically assessed the effects of cooking food in contaminated water as a potential source of food contamination. The study was conducted using well water from a farm in the Veneto region, which is known for high PFAS contamination. Pasta, rice, beef and vegetables (all shown to be uncontaminated with fluorochemicals) were cooked in this water in the usual way. The cooked food was then analysed again for PFAS.


Pasta and rice absorb a lot of water during cooking, more than vegetables or meat. Therefore, as expected, they also had the highest measured concentrations of PFAS.

Contaminated cooking water can therefore be a non-negligible source of PFAS in cooked food. Strict control of drinking water should largely eliminate this risk.    


YOUR PLUS: The AGROLAB drinking water and food laboratories analyse per- and polyfluorinated alkyl substances (PFAS) using accredited methods.


Author: Dr. Frank Mörsberger