Dietary exposure to perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS): a review of recent literature

Perfluorooctanoic acid (PFOA) and perfluorooctanesulfonate (PFOS) are part of a family of perfluorinated chemicals that are used in protective coatings of all sorts. Due to their unique physicochemical characteristics, such as chemical and thermal inertness, low surface energy, and high surface-active properties, they have been used in a very wide variety of consumer and industrial applications. However, several perfluorinated compounds have been shown to be persistent, bioaccumulative, and toxic. Therefore, the determination of amounts of PFOA and PFOS in the food stuffs is very important. The information reviewed in this paper suggests that continued human exposure to even relatively low concentrations of PFOA and PFOS in foodstuffs results in elevated body burdens that may increase the risk of health effects.