A landmark 2017 study by the Green Science Policy Institute, University of Notre Dame, EPA, Silent Spring Institute, and Environmental Working Group tested 400 fast food packaging samples from restaurants across the U.S. The results: 46% of food contact papers and 20% of paperboard contained fluorine, indicating the likely presence of PFAS. This study triggered a wave of regulatory and industry action.

A 2023 study from the University of Córdoba tested 47 food contact articles collected from 17 French fast food restaurants, including cups, plates, wrappers, boxes, and trays. PFAS were detected across multiple packaging types. Some samples showed concentrations exceeding 100 ppm in paper packaging.

Migration from packaging into food increases with heat, grease, and contact time. Wrapping hot, greasy food in PFAS-treated paper maximizes the transfer rate — exactly the conditions at fast food restaurants.

Migration is the process by which chemicals in packaging move into the food they contain. For PFAS, migration rate increases with three factors: heat, contact time, and fat content. Hot, fatty food in extended contact with PFAS-treated packaging represents maximum migration conditions.

A 2024 peer-reviewed analysis published in Environmental Science and Technology identified 68 distinct PFAS in migrates and extracts from food contact materials including paper, plastic, and coated metal. Of those 68 compounds, only 39 had been assessed for health hazards in the available literature — meaning the majority of PFAS found in food packaging have unknown toxicological profiles.

PFAS also migrate from cookware into food during cooking. Non-stick PTFE-coated pans transfer PFAS into food at elevated temperatures and when surfaces are scratched or worn. A UNC Chapel Hill Gillings School of Public Health study published in October 2025 confirmed that cookware and food processing equipment contribute meaningfully to overall dietary PFAS exposure.

PTFE (Teflon) and related fluoropolymer coatings on non-stick pans transfer compounds into food. The rate of transfer increases significantly when coatings are scratched, worn, or heated above 450°F. Even intact, undamaged PFAS coatings transfer trace amounts of fluorinated compounds into food during normal use, particularly into fatty foods like eggs and meat that contact the pan surface directly.

Overheating a PTFE-coated pan above 500°F releases fluorinated gases. At 570°F, PTFE begins to decompose, releasing compounds that cause polymer fume fever in humans and can be fatal to pet birds.

A 2024 analysis by the UNC Chapel Hill study confirmed cookware as a meaningful contributor to overall PFAS exposure, particularly for people who cook frequently at home with non-stick equipment.

Non-stick baking papers, including some brands of parchment paper, use PTFE or silicone coatings. Researchers at the University of Zaragosa found PFAS migration from Teflon-coated baking papers at 175°C (347°F) in a 2023 study. PFOA migration was detected at levels below current EU regulatory limits, but the broader PFAS profile of these papers remains incompletely characterized.

• Replace worn non-stick pans. Replace worn non-stick pans.
• Never overheat non-stick pans. If you keep PFAS-coated cookware, cook on low to medium heat and never preheat an empty pan.
• Use uncoated parchment paper or silicone baking mats Transfer food to glass or ceramic before microwaving.
• Store food in glass, stainless steel, or uncoated silicone containers rather than plastic bags or disposable packaging.
• Use glass-bottled oils where available, particularly for oils used in high-heat cooking.

• Eat food directly from biodegradable containers when hotrather than letting it sit in packaging as it cools — contact time increases migration.
• Ask your preferred restaurants about their packaging policy. A simple customer inquiry contributes to industry pressure to accelerate the phase-out.
• Avoid reheating takeout in the original container. Transfer to glass or ceramic first.
• When ordering pizza, transfer slices to a plate rather than eating from the box.
• Reduce microwave popcorn. Substitute with stovetop popcorn made in a stainless steel pot.

• “Grease-resistant,” “oil-proof,” or “moisture-resistant”on food packaging may indicate PFAS treatment. Ask the brand about their chemical policy.
• “Compostable” and “eco-friendly” are not PFAS-free guarantees. Look for explicit PFAS-free labeling or third-party certification.
• Microwave-ready packaging with nonstick inner linings warrants verification with the manufacturer on PFAS status.
• For packaged oils, juices, and beverages, glass packaging eliminates the packaging migration risk entirely.