PFAS – an underestimated risk?
Concerns about PFAS in baking and butcher paper are already largely unfounded today, and will be even more so with the upcoming packaging regulation.
We are all familiar with the statement that pans with damaged Teflon coatings should no longer be used. But what exactly is behind this? And why does this by no means only apply to pans? – By Markus Mizgalski
When talking about potentially carcinogenic substances that occur during grilling, we are usually referring to acrylamide, which is created when, for example, potato products are heated too strongly. And to PAHs (polycyclic aromatic hydrocarbons), which are produced during grease fires, among other things. PFAS (per- and polyfluoroalkyl substances) are less well known, at least by name. PFAS are a group of extremely stable and durable chemical compounds, which is why they are also known as "forever chemicals." They are not formed during grilling or through heat, but are intentionally used in a wide variety of products. This is because they possess some properties that are very useful for grillers, for example. The two most important: they are grease- and moisture-repellent. However, depending on the specific compound, they are also a cause of, or at least a contributing factor to, a multitude of illnesses or ailments.
A familiar product
The grease-repellent nature of PFAS gave them a major career under the trade name "Teflon," for instance as a non-stick coating for pans. And contrary to popular belief, it is considered harmless here if the surface has small scratches. Even if Teflon is ingested with food, it subsequently leaves the body naturally, though this is by no means true for all PFAS. The non-stick coating only becomes a problem when heated above 360°C; then it develops toxic vapors.
Contrary to popular belief, small nicks in the non-stick coating of a pan are not a health risk.
Silicone can be an alternative, especially to baking paper. However, it is no more sustainable than PFAS because it is just as poorly biodegradable in nature.
Butcher Paper & Co.
The issue of PFAS is more problematic with food packaging, including baking and butcher paper. Various studies repeatedly provide indications that corresponding chemicals are used here, which is quite obvious given their grease- and water-repellent properties. Sometimes, however, the production process is responsible for the presence of PFAS, although the overall use is significantly declining. Accordingly, PFAS concentrations are in most cases at a very low level. Starting in August of this year, a new EU packaging regulation will provide for even lower limit values. The alternative for all those who have concerns are explicitly PFAS-free papers and packaging. Silicone is used as a coating here instead. However, as with Teflon and other PFAS, the temperature is crucial: at significantly over 200°C, silicone is no longer stable and can release volatile components.
The bigger problem
While the health risk from PFAS is quite limited if used properly, there is another danger that even silicone does not solve. All these substances are hardly biodegradable and, if they enter groundwater or otherwise reach the environment, some remain there for several hundred years. Some compounds are even further stabilized by environmental influences and thus become more durable. Most PFAS compounds are extremely mobile and distribute themselves globally over time, which means they can be found in almost all humans and many animals. Although Teflon itself can be classified as rather harmless with regard to health risks, other PFAS are released during production, which are then significantly more dangerous.
Conclusion
PFAS, whether in pans, disposable tableware, or butcher paper, do not pose an immediate risk to grillers. However, they are indirectly risky due to their long persistence in food chains and the variants that arise during production. Therefore, in the end, it is always more sustainable for the environment and for ourselves to avoid baking paper and the like as much as possible.
