Drinking water gets the most attention. It should not get all of it. PFAS moves through the food supply in ways most people have not considered — through biosolid-treated farmland, food processing equipment, grease-resistant packaging, and non-stick cookware. A person with no detectable PFAS in their tap water still accumulates PFAS through food. Testing drinking water is a necessary first step. It is not a complete picture.

The FDA completed a voluntary phase-out of PFAS grease-proofing agents in U.S. food packaging in early 2025. That is real progress. The bad news: PFAS-treated packaging already in the supply chain may remain in circulation through existing inventory, and no federal regulation enforces the phase-out. State laws now provide the strongest protections.

A landmark 2017 study 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.

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.

Restaurant and grocery chains representing nearly 80,000 stores — including McDonald’s, Chipotle, Wendy’s, and Whole Foods Market — have removed or committed to limiting PFAS in their packaging. The pace of transition varies by company and by packaging type.

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.

In February 2024, the FDA announced that manufacturers had voluntarily stopped selling grease-proofing substances containing specific PFAS for use in paper and paperboard food packaging. In January 2025, a compliance deadline was set for June 30, 2025 to exhaust existing stocks.

What is not covered: PFAS in cookware coatings, food processing equipment, plastic packaging components, PFAS from non-grease-proofing applications in packaging, or PFAS already in the supply chain before the compliance date.

The FDA phase-out is a voluntary commitment, not a federal regulation. There is no enforcement mechanism for the use of PFAS in food packaging at the federal level as of February 2026. State laws in Washington, Vermont, New York, Maine, and Minnesota provide the strongest legally enforceable bans on PFAS in food packaging.

Beyond packaged food, PFAS enter the diet through cooking. The two main sources in a home kitchen are non-stick cookware and treated bakeware.

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

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.

Non-stick baking papers, including some brands of parchment paper, use PTFE or silicone coatings. Researchers at the University of Zaragoza found PFAS migration from Teflon-coated baking papers at 175°C in a 2023 study. The broader PFAS profile of these papers remains incompletely characterized.

• Replace worn non-stick pans immediately. Any scratched or chipping coating should be removed from use.
• Never overheat non-stick pans. Cook on low to medium heat and never preheat an empty pan.
• Use uncoated parchment paper or silicone baking mats instead of PTFE-coated baking papers.
• 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 high-heat cooking.

• Avoid letting hot food sit in packaging as it cools — contact time increases migration.
• 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.
• Ask your preferred restaurants about their packaging policy.

• “Grease-resistant,” “oil-proof,” or “moisture-resistant” on food packaging may indicate PFAS treatment.
• “Compostable” and “eco-friendly” are not PFAS-free guarantees. Look for explicit PFAS-free labeling.
• For packaged oils, juices, and beverages, glass packaging eliminates the packaging migration risk.