Teflon is a familiar concept to most of us. It has become almost indispensable for many people with the advantage it offers while preparing food in the kitchen. Its ability to remain non-stick in food preparation not only saves the quality of the food but also saves serious time in cleaning, and due to these features, its use has become widespread not only in our kitchens but also in chemical, textile, space industry and other fields. However, in recent years, in addition to its contributions to us, both health and its harmful effects on the environment have been increasingly questioned and serious claims have been made in this direction. In this article, I would like to tell you about these claims and the work done.
First of all, what is TEFLON, let’s start with its definition.
Chemical Structure Of Teflon
If we come to the allegations about this substance, we see that there is a really serious situation. I think it is too optimistic to claim that this chemical is harmless because it is not natural. According to a 2012 study by Klaunig et al., When this chemical enters the human body, it only halves after about 4 years. You might think, how can it enter the body? One way to understand this is if you see scratches on the Teflon pans you use in the kitchen. In this way, you start to take this chemical into your body.
In another study conducted on pans covered with Teflon, it was observed that in addition to the residual amount of Teflon particles, another harmful compound (PFOA) emerged in the form of vapor between the temperatures of 179 ° C-233 ° C, which we can call as cooking temperatures.
In the studies carried out between 2007-2013; Significant data have been obtained that it has negative effects on the immune system with cardiac and thyroid diseases, chronic renal failure, increased uric acid levels, high cholesterol, obesity, disorders in reproductive system and infant development. However, dealing with this issue in Turkey, unfortunately, it could not be determined how we as a society affected because the work done enough.
In another study conducted by Pico et al. in 2011, contaminated water and soil are one of the most important steps in transporting living things through food. Therefore, we should not think that we only get this chemical directly from the food we consume. Since this is a cycle, our exposure area is extremely wide as it is affected by the environment and animals.
One of the most comprehensive studies on this subject is the research named “C8 Health Project” in West Virginia and Ohio regions where the DuPont factory is located. This study showed that the concentration of Teflon in the blood of the inhabitants of the region is 6-8 times higher than the general population.
As I mentioned in the introduction to the article, teflon is not used only in kitchen solutions. In more details, we see that the products in the textile sector gain resistance to water from preventing the permability of oil in food packaging; It is used in a wide variety of fields, from fire extinguishers to heat resistant gaskets and cables in electrical household appliances. In short, the use of this substance in almost any product where water and oil are not desired can be a good commercial alternative. On the other hand, when shelf lifes of these products end and their transformation into waste materials in nature can cause contamination in soil and water, as I have just mentioned.
Due to the widespread bad reputation of Teflon, especially in the kitchen industry, the industry has started to search for different alternatives. Even if it seems positive that ceramic pans are spreading rapidly today, there is no clear information about whether they are harmful to health or not. Unfortunately, an important alternative has not yet emerged in areas other than gastro-industry.
To sum up, it would be wrong to think of teflon as a chemical used only in the kitchen industry. Since its negative effects on living beings and the environment are supported by scientific studies, it is useful to be cautious in its use. One suggestion I can give here is the abraded teflons should never be used. Because of these pans whose coating is broken, migration of Teflon (and aluminum-I can mention in the following articles) will be much higher. In the field of food safety, I think that to be preferred steel pans instead of other choices is the most logical practice to be done at this stage. I suggest you watch the movie Dark Waters which was prepared on this subject.
References
Endirlik, Ü. B., Gürbay. A. Perflorooktanoik asit: Maruziyet yolları, Toksikokinetik Özellikleri ve İnsan Sağlığı Üzerindeki Etkileri (2018). FABAD J. Pharm. Sci., 43, 2, 135-156.
Schlummer, M., et al. Emission of perfluoroalkyl carboxylic acids (PFCA) from heated surfaces made of polytetrafluoroethylene (PTFE) applied in food contact materials and consumer products. Chemosphere (2014).