Eating fish, poultry, and red meat at least once per week was associated with higher levels of perfluoroundecanoic acid, PFDeA, PFNA, and perflucorooctane sulfonic acid. The strongest associations observed were with PFDeA for dairy milk ( β = 0.2, 95% confidence interval = 0.02, 0.39) and PFNA for cheese ( β = 0.22, 95% CI = 0.02, 0.41). Consumption of dairy milk and cheese at least once per week was moderately associated with elevated levels of perfluorononanoic acid (PFNA) and perfluorodecanoic acid (PFDeA) relative to those who ate dairy products less than once week.

Seven PFAS were detected in ≥65% of participants. We investigated relationships between consumption of individual dairy products, meats, and processed foods and natural log-transformed PFAS using separate linear regression models adjusted for maternal age, education, race/ethnicity, and nativity. Twelve PFAS (ng/mL) were measured in second trimester serum samples. Responses were categorized as at least once a week or less than once a week and foods were grouped into three categories: processed foods, dairy products, and meats. Participants were asked on average how many times a day, week, or month they ate 11 different foods since becoming pregnant. Diet was assessed using a self-reported interview questionnaire administered during the second trimester. Participants were enrolled in the Chemicals in Our Bodies study, a demographically diverse pregnancy cohort in San Francisco, CA ( N = 509).

In the present cross-sectional study, we examined prenatal PFAS levels in relation to self-reported consumption of meats, dairy products, and processed foods during pregnancy.

However, few studies have examined diet as a potential source of PFAS exposure during pregnancy. Per- and poly-fluoroalkyl substances (PFAS) are commonly detected in a variety of foods and food packaging materials.

Full Exposure by Amy Jo Cousins