Trifluoroacetic Acid Concentrations in Consumer Foods.

Area of Science:

• Environmental Chemistry
• Food Safety
• Analytical Chemistry

Background:

• Trifluoroacetic acid (TFA) is a persistent perfluoroalkyl acid (PFAA) found ubiquitously in the environment.
• Atmospheric TFA is deposited onto land and can be absorbed by terrestrial plants, including agricultural crops.
• Accumulation of TFA in crops raises concerns about its entry into the human food supply.

Purpose of the Study:

• To quantify Trifluoroacetic acid (TFA) concentrations in a diverse range of food products.
• To assess potential dietary exposure to TFA through common food items.
• To compare TFA levels across different food categories.

Main Methods:

• A market basket approach was employed, sampling 24 food types across five categories.
• Food samples were dried and homogenized prior to analysis.
• Headspace gas chromatography-mass spectrometry (HS-GC-MS) was utilized for TFA quantification.

Main Results:

• Trifluoroacetic acid (TFA) was detected in all analyzed food types.
• Bananas, tomatoes, and mangoes exhibited the highest TFA concentrations on a dry weight basis.
• Meats and proteins had significantly lower TFA concentrations compared to fruits, starches, and processed foods.

Conclusions:

• Dietary intake of Trifluoroacetic acid (TFA) is widespread due to its presence in various food commodities.
• Fruits represent a significant source of TFA exposure.
• Further research is warranted to understand the long-term health implications of chronic TFA exposure from food sources.