Health Risks of Non Stick Cookware
Non-stick cookware is easy to use and easy to clean, streamlining the nightly dinner rush in many households. Recently, however, questions regarding the health risks of non-stick cookware have many cooks wondering if the convenience is worth the health cost. While there are health risks connected to the cookware, there are also benefits and precautions to be considered. Non-stick cookware can remain a valuable kitchen tool if these risks are understood and addressed. Does this Spark an idea?
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Fumes
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One of the most widely publicized health risks associated with non-stick cookware is the danger of toxic fumes being emitted when the cookware reaches 500 degrees F. At this temperature, the non-stick coating begins to decompose. As the temperature rises, the number and strength of fumes released increases. At very high heat, over 660 degrees F, the fumes may be fatal to sensitive birds and cause headaches, fever or chills in humans. Some of these fumes may be cancer-causing agents, or carcinogens, and as of 2009, long-term effects have not yet been studied.
Chips
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Metal utensils should not be used on non-stick cookware as chipping can cause the surface to become more "sticky" than non-stick. If enough chipping or flaking occurs, diners may end up ingesting bits and pieces of the non-stick coating. According to Paul Honigfort of the Food and Drug Administration (FDA), if ingested, small pieces of the non-stick coating can pass through the body without causing health problems.
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PFOA
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Perfluorooctanoic acid, or PFOA, is a chemical used in the non-stick cookware manufacturing process. It is used to make the fluoropolymers that make the coating slippery. PFOA exposure presents several serious health risks, such as developmental problems in animals, and low birth weights in infants. Although PFOA has not been classified as a carcinogen as of 2009, the Environmental Protection Agency (EPA) and eight major cookware manufacturers have agreed to stop using PFOA by 2015. In the meantime, FDA research regarding non-stick pans found that the PFOA evaporates during manufacturing, so there is very little health risk to the consumer, who is more likely to be exposed to PFOA from other sources, like fast-food packaging or carpeting.
Prevention/Solution
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Fortunately, the health risks of non-stick cookware may be minimized by observing a few basic precautions. To prevent fumes from being released, only use non-stick cookware over low or medium heat, and avoid preheating an empty pan. Keep the kitchen well-ventilated by using the exhaust fan or opening a window. Purchase heavyweight cookware, and maintain the quality of the cookware by using wooden or silicone utensils, and replacing damaged or worn pieces. Extend the life of your cookware by storing it with a protective layer between pans, or hanging it from a pot rack. According to DuPont, makers of Teflon non-stick cookware, the pans can give 3 to 5 years of good service before replacement if cared for properly.
Considerations
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Non-stick cookware has its health risks, but it also offers health benefits. Non-stick cookware allows for healthier, low-fat food preparation. Not only is less fat required to cook in non-stick cookware, it also works tends to work well with healthy foods, such as fish and lean white meats. Non-stick cookware offers easy cleaning, which may encourage cooks to prepare food at home more frequently, which is often less expensive and healthier than restaurant dining or take-out food. A cook who follows the appropriate safety precautions may well enjoy more health benefits than risks when using non-stick cookware.
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References
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Comments
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anthonysamsel
Aug 15, 2010
I am writing to all persons using non-stick cookware, persons involved in the manufacture of PTFE & Fluoropropylene copolymers and products made from Fluoropolymers such as Wire & cable, Non-stick cookware, appliances etc. It has been known for many decades that the products of thermal decomposition from Fluoropolymers are very dangerous to human health. Unfortunately manufacturers of these products have been very diligent to hide and conceal the truth of that danger from the public. In 2003 the publication known as The Analyst, a trade magazine, published a paper written by David A. Ellis et al, at the Department of Chemistry, University of Toronto in Canada. In that paper the authors identified some of the products of thermal decomposition from the plastic polymer PTFE aka Teflon and other trade names. The list of compounds is shown in Table one, below. The authors did not...
