New Study Finds PFAS in 50%+ of Fast Food Packaging — How to Reduce Your Exposure

What the Study Found

Researchers at a leading university tested 400+ food packaging samples from 30 fast food chains across the U.S. Key findings:

• 52% of wrappers and bags had detectable levels of fluorine (an indicator of PFAS treatment)
• Grease-resistant packaging (burger wrappers, french fry bags) showed the highest concentrations
• Some packaging exceeded 100 ppm total fluorine — well above proposed regulatory limits

The Cumulative Exposure Problem

PFAS exposure is not limited to a single source. Americans encounter these chemicals through drinking water, food packaging, cookware, personal care products, and even house dust. Each source alone might seem minor, but the cumulative burden matters — especially because PFAS are persistent and accumulate in the body over time.

Practical Steps to Reduce Exposure

• Avoid reheating in packaging: Never microwave food in its original fast food packaging. Transfer to glass or ceramic containers.
• Choose dine-in when possible: Food served on plates avoids packaging-related PFAS contact.
• Audit your kitchen: While you cannot control restaurant packaging, you can control what you cook with at home. Choosing PFAS-free cookware eliminates one significant exposure pathway.