Understanding the invisible threats on our plates
Chemicals are everywhere, but we can reduce exposure
Many of us are conditioned to guard against food safety risks that we can see and smell – undercooked meat or spoiled leftovers. But, with World Food Safety Day falling on June 7, it’s worth contemplating hidden hazards we likely ingest with regularity – per- and polyfluoroalkyl substances (PFAS), commonly known as “forever chemicals,” as well as agrochemicals and industrial chemicals.
“In general, it is not clear there’s any organ system or tissue in the body that is not at risk of damage by environmental chemicals,” said Dr. Benson Akingbemi, professor of anatomy in Auburn University’s College of Veterinary Medicine. “Each time chemicals are measured in body tissues, it is not unusual to find from four to 20 different chemicals, and possibly more.”
Human exposure to PFAS and other chemicals are inescapable due to largescale use in agriculture and manufacturing. These chemicals are found in many consumer items, from plastic cutting boards in our kitchens to our clothing, as well as the furniture, paint and carpeting where we live and work.
While a veterinary college might seem like an odd place to find expertise in human health matters, much of the research in the CVM falls within the scope of “One Health,” which explores interconnectedness and mutual interdependency of humans, animals, and the environment. Working with students and research fellows in his Laboratory of Reproductive Biology & Toxicology, Akingbemi’s research has focused on public concerns that chemicals found in our food, water and air may have adverse effects on reproductive health.
Exploring connections to chronic health issues
Akingbemi said researchers have long been fascinated by the potential associations between environmental chemicals and a wide range of human health issues, including certain cancers, autoimmune diseases, thyroid disorders and infertility.
“Indeed, there is some research showing that the pace of industrialization and manufacturing and the use of chemicals parallels the incidence of chronic diseases,” Akingbemi said.
PFAS have been commonly used since the 1940s in the manufacturing of products resistant to heat, water and grease, including non-stick cookware, food packaging products, waterproof fabrics, sunscreen and cosmetics.
Reducing exposure through simple steps
Most chemicals find their way into our bodies in a variety of ways, but exposure begins at the bottom of the food chain as industrial and agricultural run-off, wastewater and other contaminants spread through soil, rivers, lakes and oceans. These compounds work their way up the chain, initially reaching plants, plankton and algae through soil and water contamination and, eventually, the insects and fish that feed on them. As larger animals consume smaller ones, these compounds eventually find their way into humans at the top of the food chain.
Exposure of the population to chemicals is predominantly through food sources, drinking water, and the air that we breathe. While it may not be possible to avoid chemicals entirely, Akingbemi said there are steps we can take to reduce potential exposures, such as:
- Cleaning produce thoroughly before consuming
- Avoiding pre-packaged foods as much as possible
- Ditching plastic bottles and drinking filtered water
“The general attitude after we get fruits and produce from grocery shops should be to wash them with large amounts of water; some have suggested using 10 percent baking soda,” Akingbemi said. “For leafy vegetables, you can remove the outer parts.
“On a daily basis, you are better off drinking water from your refrigerator, which is filtered, compared to drinking from plastic water bottles.”
Public and One Health Research