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Study: Vegetables irrigated by PFAS-contaminated water exposed to the chemicals

The public might be exposed to concerning levels of poly- and perfluoroalkyl substances (PFASs) through vegetables grown with PFAS-impacted water, according to a study by Colorado School of Mines researchers.

The study, published Tuesday by the journal Environmental Science and Technology, is the first to look into crops irrigated by PFAS-contaminated water.

“While there has been an emphasis on identifying and cleaning up drinking water impacted by PFASs, much less attention has been given to assessing risks from consuming produce irrigated with PFAS-contaminated water,” said lead researcher Juliane Brown.

PFASs are synthetic chemicals used in many products, including firefighting foams, nonstick cooking pans and food contact materials.

Research has shown that exposure to PFASs can cause adverse health effects like cancer, decreased fertility, hormone suppression, liver damage and more.

“This study shows that regulations that solely target perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in drinking water are inadequate to protect human health risks from PFASs,” said Christopher Higgins, senior author of the study.

Researchers analyzed how much PFASs are taken into vegetables when they are irrigated with contaminated water, using lettuce as a produce representative.

They found that estimated exposures to most PFASs through crops exceed values of human health toxicity.

The researchers also concluded that even if irrigation water meets the contamination standards for drinking water, the vegetables grown in the water may not be fully protected from PFOA exposure.

The full study is available online.

Co-authors of the study included Geosyntec scientists Jason Conder and Jennifer Arblaster.

The research was funded, in part, by the National Science Foundation Graduate Research Fellowship and the U.S. Environmental Protection Agency.

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