• grandkaiser@lemmy.world
    link
    fedilink
    arrow-up
    2
    ·
    edit-2
    1 year ago

    Can you share the negative health effects of ptfe consumption? I would have assumed that it would be inert in humans considering it’s extraordinarily inert properties. Obviously it breaks down at temperatures over 315c, but that’s not really relevant with ptfe in the water.

    • jabathekek
      link
      fedilink
      arrow-up
      2
      ·
      edit-2
      1 year ago

      It doesn’t seem to be the PTFE themselves, it’s the molecules released when it eventually degrades due to fire, time or mechanical force; particularly PFOAs, which were at one point so widely used you can now find them everywhere. As well, they are still used to manufacture non-stick pans, just at an earlier step in the process so they are still present, but at ‘safe’ levels; however, if a non-stick pan is overheated, the coating almost instantly breaks down and releases unsafe levels of PFOA after that event.

      Purchasing non-stick cookware is supporting companies that create, ship, and use PFOA which further degrades the environment and contaminates water.

      https://en.wikipedia.org/wiki/Perfluoroalkyl_carboxylic_acids

      Schlummer, M., Sölch, C., Meisel, T., Still, M., Gruber, L., & Wolz, G. (2015). Emission of perfluoroalkyl carboxylic acids (PFCA) from heated surfaces made of polytetrafluoroethylene (PTFE) applied in food contact materials and consumer products. Chemosphere, 129, 46-53. https://doi.org/10.1016/j.chemosphere.2014.11.036

      • Daefsdeda@sh.itjust.works
        link
        fedilink
        arrow-up
        2
        ·
        1 year ago

        My research is currently with pfoa and its ability to interfere with ttr proteins ability to transport t4 and t3. If you need a source just google pfoa calux.