Here's
a serving of culinary irony to go with your holiday leftovers:
Non-stick cookware, which helps us avoid unhealthy fats when we cook,
may actually raise our cholesterol levels. At least that's what a
new study
from Boston University's School of Public Health suggests. Researchers
found that people with higher levels of non-stick polyfluoroalkyl
chemicals (PFCs) in their bloodstreams also had higher levels of
non-HDL ("bad") cholesterol.
This is a prime example of why (forgive the pun) it's always wise to stick to the
Precautionary Principle. Because until we know something for sure, we really don't know anything at all.
There's been a simmering suspicion that PFCs are up to no good.
Previous studies, for example, found a correlation between very high
PFC levels in the body (like those found in PFC workers) and higher
cholesterol. But this study is different: it's a general population
study that hints that far lower levels of PFCs, like those found in
regular folk, might also affect cholesterol.
The key word there is "hints," and it means that we have to take the
study itself with a dose of precaution. It's a preliminary finding that
identifies an association between PFC exposure and higher cholesterol
but hardly proves direct cause-and-effect. There could be something
else at work here, something unrelated to PFCs.
We just don't know. And until we do, precaution is advised. What
does that mean? Well, first be aware that some of the PFCs in the BU
study have been phased out. They persist in our bodies and the
environment, but they're not being made anymore. Still, many PFCs and
related chemicals remain in production, and one of these was linked to
higher cholesterol in the BU study. There's also a fear that both the
chemical replacements for the phased-out PFCs and those that remained
in production simply break down into the banned chemicals as they age.
Until science gives us the all-clear, we should keep PFCs at arm's
length. What does that mean? For starters, consider replacing your
non-stick cookware with cast iron. Trust me -- once it's seasoned, it
works like a charm. Try to cut out microwave popcorn and processed and
fast foods, especially greasy types -- their packaging is typically
coated with PFCs to prevent soak-throughs. Don't use glossy paper
plates. And remember that the best defense is a good offense.
Click here to learn more about PFCs and stay informed!
photo: Timothy Vollmer
