Butter up your bread with churned cream, not forever chemicals.
While we might be aware that a group of harmful chemicals known as PFAS can be found in nonstick cookware and waterproof clothing, new studies are finding PFAS in all kinds of foods. This includes something as simple as butter [1]! PFAS make food packaging grease-resistant, which made PFAS in butter a major concern recently. However, PFAS might be phased out of grease-resistant packaging in the near future. So, is your butter safe from PFAS now? Here’s everything you need to know about PFAS in butter.
Why Are PFAS in Butter?
Butter is a natural dairy product made mainly from milk fat. This cooking staple is traditionally produced by churning cream.
Although butter typically doesn't contain PFAS originally, these substances could end up in butter through environmental pollution. There are two primary ways that butter contaminates PFAS: contamination of livestock and food packaging.
Contamination of Animal Agriculture Feed
PFAS can be present in cow’s milk, which is used to make butter. This may happen for many reasons.
Runoff from firefighting foams containing PFAS can infiltrate water reservoirs. This water could be used in cows' drinking water. In addition, this water could be used to grow crops that are used to feed livestock.
Also, industrial operations and manufacturing activities release PFAS compounds into the ecosystem. This can cause water and food systems to become contaminated with these “forever chemicals.”
Additionally, PFAS substances in products sitting in landfills can migrate through the soil via ground seepage.
Lastly, many farms use biosolids as a fertilizer to grow feed for dairy cows. When PFAS-containing materials are flushed down drains or enter water systems, they can end up in sewage used to make biosolids.
During the sewage treatment process, these compounds can accumulate in biosolids. Consequently, PFAS can persist in biosolids and contribute to environmental contamination if not properly managed.
Food Packaging
Many brands coat the outer layer of packaging with PFAS chemicals. They prevent grease or water from the product from leaking out of the package.
PFAS from packaging can transfer to foods that touch it. Butter's high-fat content makes this particular food product good at absorbing PFAS [2].
Luckily, change is on the way! As of February 2024, all grease-proofing agents containing PFAS are no longer allowed to be sold in the U.S.[3] This means that these products will be phased out of production.
Does All Butter Contain PFAS?
Thankfully, not all butter contain PFAS. A recent study found that 16 out of 32 wrappers tested showed detectable levels of fluorine. The presence of fluorine is an indicator of PFAS.
However, just 8 out of the 22 brands that were tested had indicated there were PFAS in their wrappers [1]. Therefore, there are alternatives out there.
Can I Eat PFAS in Butter?
Yes! One of the primary routes through which PFAS come into contact with the human body is ingestion. Ingestion is the process of taking food, drink, or other substances into the body through the mouth.
PFAS can leach into food from wrappers. This is especially true when they become hot and greasy, when the packaging surface becomes wet, or when the food is packaged for extended periods.
These PFAS are subsequently absorbed into foods such as butter, which are then consumed by us and accumulate in our bodies through the bloodstream and various tissues.
Potential Dangers of PFAS in Human Blood
PFAS can enter the body through ingestion of foods and drinks, absorption through the skin, or by inhaling the chemicals. Once inside the body, PFAS have long half-lives and are not easily removed from the body.
PFAS accumulate in the human body over time in various tissues. Once PFAS enter your bloodstream, they can potentially lead to health effects [4] [5] such as:
- Increases in cholesterol levels
- Prostate, kidney, and testicular cancer
- Reproductive effects such as decreased fertility
- Developmental effects or delays in children
- Impact on liver function
- Impact on immune function, including the body’s ability to fight infection
- Interference with the body’s natural hormones
As PFAS becomes a growing health concern the EPA, FDA and other organizations are actively monitoring the health effects of PFAS chemicals to better understand how they affect humans and the environment. Information is continuously being updated as new health concerns emerge related to these chemicals.
Brands with Highest PFAS Levels in Butter
Set your health up for success by buttering your toast with PFAS-free butter! A recent study investigating PFAS levels in butter wrappers revealed concerning findings about certain brands exhibiting the highest concentrations of these harmful chemicals [6]. The research identified that butter wrappers from some brands had high levels of PFAS.
These brands had detectable levels of fluorine, indicating PFAS:
- HEB Organic
- Kate’s
- Kerrygold
- Kirkland
- Maple Hill Organic
- Miyokos
- Organic Valley
- Wegmans
These findings prove that we need stricter regulations on PFAS. Luckily, PFAS will no longer be used as a grease-resistance agent in butter packaging after 2025.
Butter Brands with Lowest PFAS Levels
Upon testing, it was found that certain brands exhibited low levels of PFAS in their butter wrappers.
These brands didn’t show evidence of containing PFAS:
- 365 Whole Foods
- Clover Sonoma
- Horizon Organic
- Nature’s Promise
- Straus Family
- Trader Joe’s
Consider purchasing one of these PFAS-free butter brands during your next grocery trip!
How to Make Butter At Home
Sometimes, if you want the job done right, you have to do it yourself. If possible, making butter at home using cream can help avoid PFAS packaging concerns. To reduce the chances of PFAS contamination, consider getting milk or cream from a local farmer who uses glass bottles instead of plastic.
Want to whip up your own butter? Stay away from PFAS on your toast spread by following this at-home butter recipe.
- Pour heavy cream into a food processor. Use the highest setting available to achieve the desired separation of butterfat and buttermilk
- Once the cream separates into butterfat and butter milk, strain out the buttermilk.
- Rinse the butter under cold water.
- Knead the butter to remove excess liquid.
- Add salt to butter.
- Shape as you desire.
- Place the butter in a glass container at room temperature or in your refrigerator for storage.
Alternatives to Butter for Baking
Butter is an excellent source of fat for baking. However, it’s easy to go overboard using butter, which can also lead to some potential health concerns.
Consider using these butter alternatives when baking:
- Extra virgin olive oil: Rich in monounsaturated fats and antioxidants, it can be used in many baking recipes, especially for cakes and cookies.
- Avocado: Rich in nutrients and monounsaturated fats, mashed avocado can replace butter in many recipes, particularly chocolate-based ones.
- Greek yogurt: High in protein and low in fat, it can be used as a butter substitute in many baking recipes.
- Applesauce: A popular substitute that can reduce calories and enhance nutritional content in baking.
- Pumpkin purée: Can replace butter in most recipes, though you may need to use about 75% of the amount called for butter.
- Mashed bananas: Add nutrients and natural sweetness while increasing overall nutritional content.
- Nut butters: Made from almonds, cashews, or other nuts, they add healthful fats and nutrients to recipes.
- Coconut oil: While it's high in saturated fat, it's a plant-based option that works well in baking, especially in recipes calling for melted butter.
- Ghee: Clarified butter that's lower in lactose, it can be used in a 1:1 ratio for butter in many recipes.
- Macadamia nut oil: High in monounsaturated fats and antioxidants, it has a buttery flavor that works well in baking
Alternatives to Butter for Frying
Butter’s high fat content makes it a good option for frying foods. However, many PFAS are resistant to high heat.
If you can’t find PFAS-free butter in your area, consider these high-heat fats for frying:
- Olive oil: A healthy option with a smoke point of 374-405°F, suitable for pan-frying and sautéing. It's rich in heart-healthy monounsaturated fats and antioxidants.
- Avocado oil: Has a high smoke point of 520°F, making it excellent for high-heat cooking methods like searing, frying, and grilling.
- Coconut oil: While higher in saturated fat, it has a clean taste and works well for cooking and baking.
- Ghee (clarified butter): Has a higher smoke point than regular butter, making it better suited for frying.
- Canola oil: A neutral-flavored oil with a high smoke point, good for various cooking methods.
- Peanut oil: Often used for deep frying due to its high smoke point.
- Sunflower oil: Another neutral oil with a high smoke point, suitable for frying.
- Safflower oil: Has a high smoke point of 475°F and a neutral flavor, making it great for frying.
Other Foods with High PFAS Levels
PFAS can migrate into various foods from packaging, such as popcorn bags, plastics, or cardboard. Foods with higher acidity, protein content, salt, or moisture have a tendency to accumulate more PFAS than foods without these qualities.
According to the FDA, seafood is the most common source of PFAS in the diet [3].
Seafood that has been known to have high levels of PFAS include:
- Clams
- Cod
- Crab
- Pollock
- Salmon
- Shrimp
- Tilapia
- Tuna
PFAS have also been detected in breastmilk, where they can transfer to infants upon consumption, representing a significant source of PFAS exposure for them [7]. They can also enter other foods through contaminated irrigation water, soil, and livestock tissues.[2].
Tips for Avoiding PFAS
Stay informed about PFAS in consumer products and take proactive steps to minimize exposure for a healthier lifestyle. Follow these tips to avoid exposure to PFAS.
- Avoid nonstick cookware and kitchenware
- Avoid prepackaged and fast foods in “to go” containers or wrappers
- Look for food labeled PFAS-free
- Cook at home with fresh ingredients to avoid plastics
- Choose foods with alternative food packaging materials, such as:
- Plant-based coatings
- Silicone-based coatings
- Wax coatings
- Fluoropolymer-free barrier coatings
- Natural antimicrobial coatings
Every little lifestyle change goes a long way in minimizing your PFAS exposures. These chemicals are harmful to the body, even in small amounts. Add longevity to your life by eliminating forever chemicals from your foods.
Resources
- https://www.mamavation.com/food/butter-wrappers-pfas-forever-chemicals-buying-guide.html
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11033125/
- https://www.fda.gov/food/process-contaminants-food/questions-and-answers-pfas-food
- https://www.sciencedirect.com/science/article/pii/S0025326X23007439
- https://www.epa.gov/pfas/our-current-understanding-human-health-and-environmental-risks-pfas
- https://www.ehn.org/pfas-in-food-packaging-2662266606.html
- https://pubs.acs.org/doi/10.1021/acs.est.0c06978