Exposures to per-and polyfluoroalkyl substances (PFAS): Potential risks to reproductive and children's health

Anderko, Laura; Pennea, Emma

doi:10.1016/j.cppeds.2020.100760

Cited by 54 publications

(29 citation statements)

References 9 publications

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“… Type of Junk Food Components Impact on health Fish sauce, Soy sauce ( Olney et al, 1972 ; Lemkey-Johnston and Reynolds, 1974 ; Holick, 2003 ) Monosodium Glutamate Overweight, Brain lesions, obesity, diabetes, neurotoxic effects, endocrine disorders Sweetened Soda, soft drinks ( DeChristopher et al, 2020 ; Chapman et al, 2020 ) High Fructose Corn Syrup Weight gain and Diabetes, Hypertension, atherosclerosis, coronary heart disease, vascular resistance in the kidneys Margarine, French fries, Dough nut, Pastry, Ice-cream ( Islam et al, 2019 ; Zhu et al, 2019 ) Trans Fat Increase in Inflammatory markers (Heart Risk), T2DM, cancer and diabetes, cardiovascular disease Buns, Bagels, flour bleaching agent and a dough conditioner. ( Kim et al, 2004 ; Ye et al, 2011 ) Azodicarbonamide Asthma, carcinogenicity Frenchfry cardboard sleeves, Burger and sandwich wrappers, Bread wrappers, containing Fluorine ( Hurley et al, 2018 ; Anderko and Pennea, 2020 ) Per/poly fluoroalkyl substances (PFAS) Breast cancer, Fertility, Weakened Immune system, Soda, Flavoured water, processed cheese, chicken nuggets ( Orozco-Guillien et al, 2021 ) Phosphate additives Kidney disease, Bone problem Mayonnaise, Roasted pork ( Ham et al, 2019 ; Yang et al, 2017 ) Propyl gallate Reproductive toxicant, testicular toxicity, abnormal implantation and placental development. Burger packaging ( Li et al, 2021 ) Phthalates Induce Reproductive toxicity towards the development of gonads and reproductive capability of environmental organisms.…”

Section: Highly Consumed Junk Foodsmentioning

confidence: 99%

Junk food-induced obesity- a growing threat to youngsters during the pandemic

Dhanasekaran

Ganamurali

et al. 2021

Obesity Medicine

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Introduction Obesity has been declared an epidemic that does not discriminate based on age, gender, or ethnicity and thus needs urgent containment and management. Since the third wave of COVID-19 is expected to affect children the most, these children and adolescents should be more cautious while having junk foods, during covid situations due to the compromise of Immunity in the individuals and further exacerbating the organ damage. Methodology A PAN India survey organized by the Centre for Science and Environment (CSE) among 13,274 children between the ages 9–14 years reported that 93% of the children ate packed food and 68% consumed packaged sweetened beverages more than once a week, and 53% ate these products at least once in a day. Almost 25% of the School going children take ultra-processed food with high levels of sugar, salt, fat, such as pizza and burgers, from fast food outlets more than once a week. Children and adolescents who consume more junk food or addicted to such consumption might be even more vulnerable during the third wave, which will significantly affect the younger category. Conclusion There is an urgent need to spread awareness among children and young adults about these adverse effects of junk food. There is no better time than now to build a supportive environment nurturing children and young adults in society and promising good health.

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Section: Highly Consumed Junk Foodsmentioning

confidence: 99%

Junk food-induced obesity- a growing threat to youngsters during the pandemic

Dhanasekaran

Ganamurali

et al. 2021

Obesity Medicine

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“…Class B fluorine-containing firefighting foams are commercial surfactant solutions that have been (and continue to be) stored and used for fire suppression and training. These foams have seen extensive use in areas with high risks of fires, most notably on airfields and military installations [90,[100][101][102][103]. Many of these facilities were not designed with AFFF containment as a priority [100].…”

Section: Firefighting Foamsmentioning

confidence: 99%

A Review of the Applications, Environmental Release, and Remediation Technologies of Per- and Polyfluoroalkyl Substances

Meegoda

Kewalramani

et al. 2020

IJERPH

123

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Per- and polyfluoroalkyl substances (PFAS) are pollutants that have demonstrated a high level of environmental persistence and are very difficult to remediate. As the body of literature on their environmental effects has increased, so has regulatory and research scrutiny. The widespread usage of PFAS in industrial applications and consumer products, complicated by their environmental release, mobility, fate, and transport, have resulted in multiple exposure routes for humans. Furthermore, low screening levels and stringent regulatory standards that vary by state introduce considerable uncertainty and potential costs in the environmental management of PFAS. The recalcitrant nature of PFAS render their removal difficult, but existing and emerging technologies can be leveraged to destroy or sequester PFAS in a variety of environmental matrices. Additionally, new research on PFAS remediation technologies has emerged to address the efficiency, costs, and other shortcomings of existing remediation methods. Further research on the impact of field parameters such as secondary water quality effects, the presence of co-contaminants and emerging PFAS, reaction mechanisms, defluorination yields, and the decomposition products of treatment technologies is needed to fully evaluate these emerging technologies, and industry attention should focus on treatment train approaches to improve efficiency and reduce the cost of treatment.

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“…PFASs are one of the emerging concerns because its exposure may cause irregularities in growth, behaviour and learning of infants and mature children. In women, it also lowers the chances of getting pregnant, affects the immune system, increases the cholesterol level and also may reduce the vaccine generated disease protection in children (Anderko and Pennea, 2020). It also drafts an adverse effect on fish, causing toxicity and change in their swimming abilities (Menger et al, 2020).…”

Section: Non-stickmentioning

confidence: 99%

Assessment of Indian cooking practices and cookwares on nutritional security: A review

Saxena

Saini

Samtiya

et al. 2021

JANS

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Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.

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Exposures to per-and polyfluoroalkyl substances (PFAS): Potential risks to reproductive and children's health

Cited by 54 publications

References 9 publications

Junk food-induced obesity- a growing threat to youngsters during the pandemic

Junk food-induced obesity- a growing threat to youngsters during the pandemic

A Review of the Applications, Environmental Release, and Remediation Technologies of Per- and Polyfluoroalkyl Substances

Assessment of Indian cooking practices and cookwares on nutritional security: A review

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