Professor Graham Peaslee spoke with the Washington Post about PFAS (per- and polyfluoroalkyl substances) in foods. A recent review from the U.S. Centers for Disease Control and Prevention (CDC) outlines a host of health effects associated with PFAS exposure, including cancer, liver damage, decreased fertility, and increased risk of asthma and thyroid disease.
“For the average consumer, there’s no way to avoid it,” said Graham Peaslee, a physics professor at the University of Notre Dame. “But, you can do some smart things.”