Found high levels of Pfas chemicals in home -grown eggs
The Dutch National Institute of Public Health and the Environment (RIVM) found that eggs from domestic, private breeding, ie those produced by hens in private households, may contain high PFAS levels. Pfas, also known as « eternal chemicals », are a group of chemicals that accumulate in the environment and organisms due to their decomposition resistance.
The RIVM survey consisted of 60 different locations throughout the Netherlands. The results showed that private breeding eggs in these locations contained worrying high Pfas concentrations. As they wrote, eggs are often part of a daily diet of many people, which means that regular consumption of such eggs can be a serious risk to health.
The Institute recommends that people avoid consuming these eggs until appropriate measures are taken to reduce PFAS content. This includes both improving control of the environment in which hens live, as well as finding ways to reduce the content of these chemicals throughout the food chain.
Pfas, or these « eternal chemicals », are a group of synthetic chemicals, which, due to their exceptional resistance to decommissioning, have become a pressing environmental and health problem. These chemicals accumulate in the environment and organisms, which means that they remain present over time periods and do not break down naturally. Due to their durability, PFAS has found widespread use in various industrial processes and products.
The link between PFAS and health problems is well documented. Research has shown that PFAS exposure can lead to various health problems, including an increased risk of cancer development. In addition, PFAS is also associated with other serious health conditions, such as thyroid problems, high cholesterol, reduced immune function and fertility problems.
We are likely to be present in eggs in Slovenia, we have asked the competent institutions, and we are still waiting for answers.
Most people are considered to be a health risk up to five eggs a week. Photo: Špela Ankele/Work
During the Easter holidays, the consumption of eggs, which are considered to be a nutrient -rich food, but often arouse cholesterol. Epidemiological studies have mostly not shown a link between egg consumption and a higher risk of cardiovascular disease, according to the Institute of Nutrition. Cholesterol in eggs plays an important role in the body, and in most people nutritional intake of cholesterol does not significantly affect blood cholesterol levels. However, caution is recommended for people at increased risk.
Most people are considered to be a health risk up to five eggs a week. Eggs are digested more slowly due to the protein and fat content, so it is advisable to consume them in the morning or at least two hours before bedtime.
Among the different types of eggs, quails have more vitamins and iron than hens, but also more cholesterol. The quality of the eggs also affects the method of breeding – free -range eggs have a more favorable fat composition than the one from the battery breeding.
However, when handling eggs, caution is due to possible salmonella infection. The eggs must be stored properly – in the original packaging, separately from other foods and without temperature fluctuations – and buy them fresh.
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