MADISON, Wis. — Most Wisconsin residents have “forever chemicals,” also known as PFAS, in their bodies, a new research study by the University of Wisconsin School of Medicine and Public Health found.
The study randomly collected samples from 605 adults who had donated blood between 2014 and 2016 for the Survey of the Health of Wisconsin or the REACH Program.
Researchers tested those samples for traces of PFAS, or per- and poly-fluoroalkyl substances, which have been found in fire-suppressing foam, nonstick pans and more. They also investigated correlations between the volunteers’ level of PFAS and several factors, including environment, eating habits, lifestyle, race, income level and more.
What the study found was that higher income, older white men who had eaten locally caught fish had the highest levels of PFAS.
“The Upper Midwest is an area of special concern because of our history of manufacturing and because of a strong tradition of fishing,” lead researcher and epidemiology senior data scientist Amy Schultz said. “While other localized studies have identified eating caught fish as a source of PFAS exposure, this was the first population-based biomonitoring study in the Great Lakes area to examine what other factors may also be associated with PFAS levels. However, even in this statewide study, we found an association between PFAS levels and eating caught fish.”
The study also asked participants about other potential exposures. That included how much fast food they ate and whether they lived in a city or rural area. Researchers found eating fast food didn’t seem to have an effect.
It also asked how often participants eat microwaved popcorn because PFAS compounds weren’t banned from being used in bag linings until Feb. 2024. Researchers found that those who ate the popcorn had somewhat higher levels of PFAS.
Blood samples from the REACH program were tested for 38 types of PFAS. Laboratory manager with the State Laboratory of Hygiene and co-author of the study Meshel Lange said researchers used a new method developed by the lab to detect the PFAS substances at lower levels.
She said what made this study unique was its ability to show a statewide assessment for exposure. However, they weren’t able to determine cause-effect relationships, according to Schultz.
“This is just a first look at understanding who is more likely to be exposed to PFAS in Wisconsin,” she said. “Overall, PFAS averages were low, and just because we found an association with eating caught fish with higher PFAS serum levels does not mean anglers should stop eating local fish. Additionally, even though we did not find an association between eating fast food and PFAS, we know fast food containers are a source of exposure.”
Schultz said that future studies will build off this one to examine more trends.
Previously, the University of Wisconsin research team found that Wisconsin residents had lower forever chemical levels compared to nationwide numbers. According to researchers, these PFAS compounds can be linked to health problems such as cancer, changes in metabolism, and more. When introduced to the human body, these forever chemicals can bond with proteins in the kidney, liver and blood cells.