Researchers studied how dietary patterns relate to levels of per- and polyfluoroalkyl substances (PFAS) in the human body over time, and found that greater consumption of tea, processed meats, and food prepared outside the home (inferring that the food was in contact with packaging) to be associated with increased levels of the forever chemicals in the body.
The study was funded in part by the U.S. National Institutes of Health (NIH) and led by researchers at the Keck School of Medicine of the University of Southern California (USC). The researchers studied two groups of participants—123 young adults from the Southern California Children’s Health Study (CHS), who were primarily Hispanic, and 604 young adults from the National Health and Nutrition Examination Study (NHANES), a nationally representative sample.