The Chemicals That Never Leave (And How to Stop Inviting Them In)

They're in your frying pan. Your takeout container. Probably your drinking water. And they stick around—in the environment and in your body—basically forever.

What are PFAS? Per- and polyfluoroalkyl substances (PFAS) are synthetic chemicals used since the 1940s to make products resistant to water, grease, and stains. According to the EPA, there are thousands of different PFAS chemicals found in nonstick cookware, food packaging, water-resistant clothing, and even some cosmetics.

Why we care: Research from the CDC and National Institutes of Health links PFAS exposure to several health concerns including weakened immune function, thyroid disruption, increased cholesterol levels, and potential links to certain cancers. The scary part? They're called "forever chemicals" because they don't break down in the environment or our bodies.

What you can do: The American Academy of Pediatrics recommends focusing on controllable exposures. Skip nonstick pans with scratched coatings (stainless steel and cast iron are safer). Avoid microwave popcorn bags and grease-resistant food packaging. Use a water filter certified to remove PFAS if you're in a high-exposure area.

You can't eliminate every exposure—but reducing where you can makes a real difference.

Sources:

• Silent Spring Institute
• American Academy of Pediatrics
• National Institutes of Health
• Environmental Working Group

Suggested reading: Exposure by Robert Bilott (the environmental attorney who exposed PFAS contamination)