Toxic substances linked to infertility and cancer in grain products in Europe!
Scientists have found high levels of toxic "perennial chemicals" in breakfast cereal products across Europe due to the use of pesticides containing these dangerous substances in agriculture.
A study conducted by the Pesticide Action Network Europe (PAN Europe) revealed the presence of trifluoroacetic acid (TFA), a chemical produced by the breakdown of pesticides containing per- and polyfluoroalkyl substances (PFAS), in more than 80% of the samples examined.
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The samples included 65 traditional grain products purchased from 16 European countries, ranging from breakfast cereals and pasta to bread of all kinds, flour, and even some popular sweets.
Breakfast cereals topped the list of the most contaminated foods, recording concentrations of the toxic substance that averaged 100 times higher than those found in tap water.
The results also showed that wheat products were the most contaminated compared to other grain-based products. Products from Ireland, Belgium, Germany, and France topped the list of the most contaminated.
What are "eternal chemicals" and why are they dangerous?
PFAS compounds are known by this name because they are highly resistant to degradation, as they may take hundreds or even thousands of years to decompose after the products containing them have been disposed of, meaning that their impact on the environment can last for centuries if they leak into the soil or water.
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The health risks of TFA, a compound found in these foods, are numerous. It is classified as "reproductive toxic," meaning it may harm fertility and the healthy development of the fetus. It has also been linked to negative effects on thyroid function, the liver, and the immune system.
Growing scientific evidence points to a link between these chemicals and serious diseases such as cancer, although research is still ongoing to understand the full extent of their impact.
The new report adds further evidence to the widespread presence of persistent chemicals in our environment. Previous studies have shown their presence in wine and drinking water, due to their water solubility and ease of transfer to plants.
