Cancer Risk Associated with Nonstick Cookware

Introduction

In today's busy lifestyle, many people consider non-stick cookware a boon. So it is the Teflon coating on non-stick cookware that takes over the advantage of water-resistant, friction-free, non-sticky nature, and cleaning is like a breeze. But, unfortunately, all the non-stick pans and pots are not Teflon coated. So the constant question is, "Can non-stick cookware increase cancer risk.”

What Is Teflon?

Teflon refers to non-stick cookware, the brand name of a synthetic chemical called polytetrafluoroethylene (PTFE). Teflon is a coating agent in many household appliances, especially as a nonsticking agent in cooking pans and pots.

Is There Any Relation Between Teflon and Cancer?

One question that keeps popping up is, “Does using Teflon-coated non-stick cookware cause cancer.” There are no specific health concerns regarding the usage of Teflon. Experimentally there are no proven risks to human life from using non-stick cookware coated with Teflon.

But How Did the Cancer Question Arise?

Technically there is no relation between Teflon and cancer, and there are no proven risk factors for health on the usage of Teflon. But the concern is regarding perfluorooctanoic acid (PFOA).

Perfluorooctanoic acid is a chemical that contains fluorine in water, the environment, the air, and food.

What Is PFOA?

In the past, PFOA (perfluorooctanoic acid), a chemical used to produce Teflon PFOA, belonged to a family of chemicals known as poly-fluoroalkyl substances (PFAS). Again, experts show a connection between health concerns and PFOA. Environmental protection agency (EPS) says these PFAS show adverse effects on health in humans If consumed or absorbed. These PFAS chemicals stay in the body, accumulate, and can cause damage to the reproductive, developmental, kidney, and liver in laboratory animals. EPA (environmental protection agency) states that these chemicals cause animal tumors.

PFAO can also be found in contaminated water, by eating fish pulled out from contaminated water, or by eating goods packed in chemicals. Accumulation of PFAO may cause severe adverse effects like:

• Low birth weight in newborns.

• High blood pressure.

• Decreased vaccine response rate in children.

• Increased cholesterol.

What Are the Adverse Effects of PFAS on Humans?

Per or poly-fluoroalkyl substances (PFAS) are artificial chemicals in manufacturing products such as non-stick cookware, cosmetics, flame resistants, and artificial film coating. PFAS plays a major role in the development and progression of prostate cancer. There is a strong relationship between increased blood PFAS and prostate cancer. PFAS has been shown to increase the risk of the following cancers:

• Kidney cancer.

• Ovarian cancer.

• Testicular.

• Bladder.

• Prostate.

What Are the Alternatives to Non-stick Cookware?

The alternatives to non-stick cookware include the following:

• Stainless Steel: This is safer cookware made of nickel and chromium, but nickel and chromium leach into the food. The leaching depends on the cooking time, seasoning, usage, and grade of stainless steel.

• Copper: In the olden days, copper vessels were used for cooking, and uncoated copper cookware should not be used as copper leaches into the food.

• Cast Iron: Using cast iron in cooking leaches some iron into the food, but the high serum iron in the blood can be a risk factor for cancers. Cooking in cast iron can be a benefit to people with iron deficiency.

• Aluminum: A major source of exposure to aluminum is food. Aluminum can also be found in air, soil, water, and other consumer products. Some aluminum from cookware leaches into the food, which can be prevented using anodized aluminum.

• Ceramic Or Stoneware: Made of quartz, clay, and sand.

What Is the Relation Between Cookware and Cancer?

Use of non-stick cookware and its relation to cancer:

Cancer in relation to cookware can be understood in two possible ways:

1. The way foods are prepared.

2. Composition of the cookware.

The Way Foods Are Prepared:

Non-stick cookware is frequently used in hazardous cooking methods like grilling, frying, broiling, and barbecuing at high temperatures, mainly for meat, pork, poultry, and fish. All these procedures use high heat for cooking, leading to the formation of HCAs and PAHs. HCAs are also called heterocyclic amines; PAHs are known as polycyclic aromatic hydrocarbons. These chemicals are formed when meat, fish, and poultry are cooked at high temperatures, like frying, barbecuing, broiling, or directly on high flame.

HCAs are formed when amino acids (building blocks of protein), creatinine, creatine, and sugars in the meat react at very high temperatures. So these HCAs and PAHs are proven to be carcinogenic(causing cancer) and mutagenic ( causing alterations in DNA), leading to increased cancer risk. Red meat intake was strongly associated with colorectal cancer.

What Is the Composition of the Cookware on Which These Foods Are Prepared?

Most of the non-stick cookware contains Teflon coating. This Teflon contains PFOA and PFOS, suspected to be carcinogenic, causing damage to the immune system, endocrine system, and liver. In addition, increased PFOA is associated with increased blood cholesterol.

PAHs are formed when the fats and the juices are grilled directly on a heated surface or open fire drip onto the fire, causing flame and smoke. This smoke contains PAHs that adhere to the surface of the meat. PAHs can also be detected in smoked meats.

Tips to Use Non-Stick Cookware Safely:

• Replace damaged, old, worn, scratchy non-stick cookware.

• Preheating of the pans must be done from a lower to medium flame.

• Non-stick pans must be supervised with food on the hot stove.

• See to it that the temperature must not exceed 260 degrees centigrade on non-stick cookware.

• Avoid using abrasive materials on non-stick cookware, like cleaning materials and spoons, as they can cause scratches.

• Try to replace older non-stick cookware made before 2013 with newer ones.

Conclusion:

PFAO considered a “human carcinogen,” is present in everyone’s blood at various levels. However, the use of PFOA slowly declined, and by 2013 all the compounds and formulas in the non-stick cookware were completely changed and PFOA-free. So cooking in non-stick cookware products manufactured after 2013 is considered safer as there is no PFOA in the final Teflon product, so there is no risk for the people who use nonstick cookware. But it is only sometimes considered as safest.