Saturday, November 23, 2019

Home-cooked meals linked to fewer harmful chemicals in the body, study says

By Najja Parker, The Atlanta Journal-Constitution
Oct. 10, 2019


Researchers from the Silent Spring Institute recently conducted a study, published in the Environmental Health Perspectives, to explore the association between restaurant food and per- and polyfluoroalkyl substances or PFAS.

PFAS are a class of chemicals used in nonstick, stain-resistant and waterproof products, such as cookware and food packaging. The chemicals have been linked to an array of health issues like cancer, thyroid disease, low birth rate and decreased fertility.


After analyzing the results, the team found those who ate meals at home had significantly lower levels of PFAS in their bodies, while those who ate more fast food and at restaurants had higher levels of it.


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