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WEDNESDAY, April 13, 2016 (HealthDay News) Eating fast food may expose a person to potentially harmful chemicals known as phthalates, a new study suggests. From the calories to the additives, there are many reasons fast food is unhealthy, but a new study of a toxic chemical called PFAS reveals the packaging that contains it may also be doing harm to. That includes pizza, burgers, tacos, club sandwiches and anything categorized as takeout or delivery. The study found those who reported consuming more fast food in a national survey were exposed.
People who eat a lot of fast food are found to have more of a potentially harmful chemical in their systems. Fast Food May Expose Consumers to Harmful Chemicals Called Phthalates People who reported consuming more fast food in a national survey were exposed to higher levels of potentially harmful chemicals known as phthalates. studied fast food consumption in the United States and found that as millions of people are eating fast food outside their homes, they’re also ingesting harmful chemicals.
Called phthalates, this class of chemicals is linked to infertility, pregnancy complications, diabetes, obesity and cancer. Regardless, until more research is done, you can lower your exposure to phthalates and other fast food-related chemicals by increasing your intake of fresh fruits and vegetables. It’s impossible to completely eliminate phthalate exposure because they’re so “ubiquitous,” Zota said.
According to a recently released report on packaged food goods put together by Safer Chemicals, Healthy Families in partnership with advocacy groups Toxic-Free Future and Mind the Store, it would seem that the food packaging used by a number of fast food and fast casual chains tested positive for traces of toxic PFAS, which are often used in packaging for their grease, stain, and. Dangerous Chemicals in Fast Food Other Than MSG. Monosodium glutamate, or MSG, is far from the only chemical additive used in fast food.
Limiting your intake of fast food reduces your exposure to. “It’s concerning that people could be exposed to these toxic chemicals through the food they eat,” said lead study author Dr. Laurel Schaider, an environmental chemist at Silent Spring Institute.
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|from FDA Oversight-food Inspection, Hearings Before the Subcommittee on Public Health and Enviornment…, 92-1, on Oversight of Food Inspection Activities of the Federal Government, August 3, 4; September 10, 13, and 14, 1971|
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