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Misuse of Non-Stick Teflon Cookware
May 24 , 2024
40 days
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- In the revised Dietary Guidelines for Indians (DGIs), ICMR and the National Institute of Nutrition (NIN) have advised against non-stick cookware due to health risks from PFOA, PFOS in Teflon coatings.
- ICMR has also advised to opt for eco-friendly options like ceramic, cast iron, and stainless steel.
- Non-stick cookware has long been hailed as a convenient option for cooking due to its non-stick surface.
- This makes it easy to clean and requires less oil for cooking.
- One of the primary concerns with non-stick cookware is perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS).
- They are the chemicals used in producing non-stick coatings such as Teflon.
- When non-stick cookware is heated to high temperatures, these chemicals can release toxic fumes into the air, posing health risks to those exposed.
- Inhalation of these fumes has been linked to various health issues, including respiratory problems, thyroid disorders, and even certain types of cancer.
- PFOA belongs to a larger class of chemicals known as per- and polyfluoroalkyl substances (PFAS).
- While PFOA is largely phased out, other PFAS compounds may still be present in some non-stick cookware.
- Non-stick cookware, particularly those coated with polytetrafluoroethylene (PTFE or Teflon), can release toxic fumes when overheated.
- They potentially causing flu-like symptoms in humans and being fatal to birds.
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