PFAS in food: EFSA assesses risks and sets tolerable intake

EFSA has set a new safety threshold for the main perfluoroalkyl substances, or PFAS, that accumulate in the body. The threshold – a group tolerable weekly intake (TWI) of 4.4 nanograms per kilogram of body weight per week – is part of a scientific opinion on the risks to human health arising from the presence of these substances in food. 

PFAS are a group of man-made chemicals that are manufactured and used in a variety of industries around the world (e.g. textiles, household products, fire-fighting, automotive, food processing, construction, electronics).

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