Description

Per- and polyfluoroalkyl substances (PFAS), often called "forever chemicals," are man-made compounds used in products like nonstick pans, waterproof clothing, and food packaging. They have earned this nickname because they do not easily break down in the environment, and once they enter our bodies or our food system, they can stay there for years. PFAS are now found nearly everywhere--in our soil, water, and even the food we eat--raising growing concerns about their impact on human health. 

Dr. Qingbo Yang from LU's College of Agriculture is working with a team on a research project involving mung bean sprouts as a fast-growing model plant to better understand how PFAS travel through plants, how they might enter the foods we eat, and what this means for people's exposure through the food chain. This knowledge will guide decisions on agricultural practice and policies that aim to reduce PFAS risks and protect public health.