ArticleInternational journal of hygiene and environmental health2025
Degree of food processing and serum poly- and perfluoroalkyl substance concentrations in the US National Health and Nutrition Examination Survey, 2003-2018.
Article in International journal of hygiene and environmental health, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundUltra-processed foods account for >50% of total energy consumed among U.S. individuals and may be a source of poly- and perfluoroalkyl substances (PFAS) exposure - chemicals linked with cancer/cardiometabolic disorders.
objectiveTo evaluate associations between degree of food processing and PFAS exposure.
methodsSerum concentrations of seven PFAS were analyzed in 11,530 individuals ≥12-years-old from the U.S. National Health and Nutrition Examination Survey (2003-2018). We averaged responses from two 24-h dietary recalls to calculate relative energy intakes of unprocessed/minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods using the Nova food classification system. We estimated percent differences in concentrations (β; PFAS with ≥70% detection) or odds ratios of detection (OR; PFAS with <70% detection) using linear or logistic regression, respectively. We explored associations stratified by cycle, life stage, sex, body mass index, race/ethnicity, and poverty/income ratio.
resultsEach 10% increase in ultra-processed food intake was associated with higher serum perfluorohexanesulfonic acid (PFHxS; β: 1.40; 95%CI: -0.12, 2.94), but lower perfluorodecanoic acid (PFDA; β: -4.41; 95%CI: -5.55, -3.26) and perfluoroundecanoic acid (PFUnDA; OR: 0.82; 95%CI: 0.79, 0.86) concentrations. Positive associations between ultra-processed foods and PFHxS were driven by adolescents and under-/normal weight individuals. Additionally, each 10% increase in unprocessed/minimally processed food intake was associated with lower perfluorooctanoic acid (PFOA; β: -1.10; 95%CI: -2.38, 0.20) and PFHxS (β: -1.50; 95%CI: -3.03, 0.06), but higher perfluorononanoic acid (PFNA; β: 1.71; 95%CI: 0.24, 3.21), PFDA (β: 5.33; 95%CI: 3.78, 6.90), and PFUnDA (OR: 1.22; 95%CI: 1.16, 1.27). Positive and negative associations of unprocessed/minimally processed foods and ultra-processed foods, respectively, with PFDA and PFUnDA were strongest in recent survey cycles, males, and non-Hispanic Asians. SIGNIFICANCE: Unprocessed/minimally processed foods, more than ultra-processed, were associated with serum PFAS concentrations. Efforts should focus on eliminating PFAS from multiple parts of the food chain.
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