We usually refer to them as the “eternal chemicals” or by the acronym, which refer to their technical name: perfluoroalquilated substances and polyfluoroalquiladas. These compounds have become one of the greatest global environmental concerns, but we also suspect that our health is also threatened by them. The problem is that, in addition to “eternal”, we are discovering that these chemicals are almost ubiquitous.
In beer. A study conducted in the United States He has found That 95% of the beers analyzed contained traces of pfas, the dreaded “eternal chemicals.” The most likely origin of pollution would be in the water used in the elaboration of this fermented drink.
PFAS Perfluoroalquilated and polyfluoroalized substances are a group of synthetic compounds (we have created about 4,700 compounds of this type) that stand out for the little that interact with the chemicals of their surroundings, something that is produced by the union between fluorine and carbon atoms. This makes them Very useful compounds In the industry and manufacturing of objects, from nonstick pans to containers and hygiene products.
In this advantage is your curse: by decomposing with great difficulty, these compounds tend to accumulate in nature and in our body. When they finally decompose, they can give rise to the appearance of harmful compounds such as trifluoroacetic acid.
Set the beer. In its study, the team modified the analysis system used by the EPA (Environmental Protection Agency) American to study the levels of PFAS in drinking water. They used this modified tool to analyze the presence of compounds in 23 beers. They chose beers produced both in areas with documented cases of water pollution, as well as well -known national and international beers whose elaboration unknown water sources were used.
The team not only found that 95% of the sample contained these chemicals, also observed a correlation between water pollution in the beer production environment and the presence of pollutants in the final product, at least among the beers made locally.
The study was published In an article In the magazine ACS Environmental Science & Technology.
A permeable problem. The study shows, The responsible team stands outhow pollution in a source (water in this case) can be extended to a variety of products. This highlights the need to raise awareness of different sectors about the need to limit exposure to this type of compounds.
“As an occasional beer drinking room, I wondered if the pfas in aquifers were making their way to our pints,” explained in a press release Jennifer Hoponick Redmon, who led the study. “I hope these findings inspire water and policy treatment strategies that help reduce the probability of (find) pfas when throwing beer in the future.”
The wine does not get rid. If someone thinks that the solution is to go to the wine, we have bad news. A few months ago the environmental association European bread (PHASE Action Network Europe) He alerted too of the presence of these substances in the wine of the continent, including one of the wines produced in Spain.
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