Study Links PFAS Exposure to Water and Select Foods in California

A recent study of California adults found that drinking water, seafood, eggs, and brown rice contribute to exposure to "legacy" PFAS—long-lasting chemicals largely phased out in the U.S. during the 2000s. While PFAS levels from food sources appear to have declined over the past two decades, drinking water remains a key source, especially in areas with detectable contamination.

Conducted by Boston University researchers, the study is the first to jointly examine diet and water as exposure pathways using blood samples. Compared to earlier studies, fewer food items were linked to PFAS. The findings come as the EPA extends deadlines for water utilities to meet new PFAS limits. Researchers stress the importance of ongoing regulation and monitoring newer PFAS compounds to better protect public health.

24-05-2025