PFAS In Drinking Water And Food: What California Adults Need To Know

The Hidden Threat of “Forever Chemicals” in Our Food and Water

A new study led by researchers at Boston University School of Public Health (BUSPH) reveals that while exposure to harmful per- and polyfluoroalkyl substances (PFAS) through food has declined in recent years, drinking water, seafood, eggs, and brown rice remain significant sources of these toxic “forever chemicals” in California adults.

What Are PFAS?

PFAS are a group of human-made chemicals used in industrial and consumer products for their water- and grease-resistant properties. They are called “forever chemicals” because they do not break down easily in the environment or the human body. Exposure to PFAS has been linked to:

Cancer (kidney, testicular, liver)
Liver damage
Thyroid disease
Weakened immune response (reduced vaccine effectiveness)
Developmental and reproductive issues

Key Findings from the Study

Drinking Water Is Still a Major Source
- Even at lower levels than in heavily contaminated areas, PFAS in public water supplies were linked to higher blood concentrations in participants.
- The EPA recently extended the deadline for water utilities to comply with PFOA/PFOS limits (from 2029 to 2031), raising concerns about prolonged exposure risks.
Foods Linked to PFAS Exposure
- Seafood, eggs, and brown rice were associated with higher PFAS levels.
- Other previously suspected foods (like red meat and dairy) showed less impact, likely due to FDA restrictions on PFAS in food packaging.
Decline in Dietary PFAS (But Not Gone Yet)
- Compared to older studies, fewer foods now contribute to PFAS exposure—a positive sign of regulatory progress.
- However, newer replacement PFAS (used after older ones were phased out) still pose risks and require further research.

What Can You Do?

Test Your Water
- If you rely on public water, check your utility’s PFAS reports.
- Consider activated carbon or reverse osmosis filters for home use.
Choose “Fluoro-Free” Products
- Look for labels like “PFAS-free” or “no forever chemicals” on food packaging, cookware, and cosmetics.
Limit High-Risk Foods
- Reduce intake of seafood from contaminated waters and opt for organic eggs when possible.
- Rinse brown rice thoroughly before cooking.
Support Stronger Regulations
- Advocate for stricter EPA limits on PFAS in drinking water and faster industry compliance.

The Bottom Line

While progress has been made in reducing PFAS exposure from food, drinking water remains a critical concern. Continued research, regulation, and consumer awareness are essential to minimizing health risks.