Cooking decreases observed perfluorinated compound concentrations in fish

Area of Science:

• Environmental Chemistry
• Food Science
• Toxicology

Background:

• Dietary intake is a primary exposure pathway for perfluorinated compounds (PFCs).
• Fish and seafood are significant contributors to dietary PFC exposure.
• The impact of cooking on PFC levels in fish remains uncertain.

Purpose of the Study:

• To investigate the effect of common cooking methods on perfluorinated acid (PFA) and perfluorooctanesulfonamide (PFOSA) concentrations in fish and seafood.
• To assess the dietary exposure risks associated with consuming contaminated fish and seafood.

Main Methods:

• Analyzed 18 fish species from Canadian markets for PFOSAs and PFAs.
• Compared PFC concentrations in raw samples versus cooked samples (baked, boiled, fried).
• Calculated margins of exposure (MOE) based on toxicological reference points and dietary intake.

Main Results:

• Perfluorooctanesulfonic acid (PFOS) was the most frequently detected analyte.
• All cooking methods reduced PFA concentrations; baking was most effective, eliminating detectable PFAs.
• PFOSAs were detected only in scallops.
• Margins of exposure (MOE) were high (over 4 orders of magnitude), indicating low risk.

Conclusions:

• Cooking, particularly baking, effectively reduces PFCs in fish and seafood.
• Current levels of PFC contamination in fish do not warrant reducing consumption, even for high consumers.
• Dietary exposure to PFCs from fish consumption poses a low risk.