Health Effects of Nonstick Pans

The possible negative health effects of nonstick pans and other cookware has been a topic of debate for many years. Manufacturers claim their products are safe. However, there may be risks associated with the coating, such as low birth weight, increased birth defects, liver cancer and immune system suppression.

Facts

• Nonstick pans contain a coating that prevents food from sticking to the pan. The surface is extremely slippery so that even burnt food or sticky foods, such as cheese, cannot become stuck to the pan. The chemical in the coating that may be dangerous is perfluorooctanoic acid (PFOA), which is also known as C-8.

Health Effects

• Although there continues to be a debate over the health effects of nonstick pans, studies have shown there may be health effects. One study published in the American Journal of Epidemiology, "Serum Levels of Perfluorooctanoic Acid and Perfluorooctane Sulfonate and Pregnancy Outcome," showed a relationship between higher levels of PFOA in the blood and increased birth defects and reduced birth weight of babies. Another study published by Dalian Medical University, "Genotoxic Risk and Oxidative DNA Damage in HepG2 Cells Exposed to Perfluorooctanoic Acid," concluded that PFOA causes genetic damage to human liver cells. Although there have been numerous studies with similar negative findings, the level of PFOA exposure and bio-accumulation in the body has not been adequately studied.

Considerations

• When considering the safety of nonstick coated cookware for your family, keep in mind that the EPA has requested eight companies to eliminate PFOA emissions and product content by 2015. In 2005, the EPA imposed the largest fine in history, of $16.5 million in civil penalties on DuPont for hiding toxicity and health effects of PFOA for more than 20 years.

Alternatives

• Alternatives include stainless steel and cast iron cookware. To create a nonstick surface in either of these types of cookware, use a little butter or olive oil to coat the pan before use. Watch food while it is cooking to prevent burning. To reduce time cleaning the pan, remove food promptly and fill the pan with water while it is still hot. Clean stainless steel with dish soap and a little baking soda. Clean cast iron with hot water and a little baking soda. Dry cast iron completely on the stove and then coat with oil to prevent rust.

Prevention/Solution

• Negative health effects from nonstick cookware can be minimized by using it only for low heat cooking. At temperatures over 500 degrees Fahrenheit, the coating begins to decompose and toxic gasses can be released into the air and the food in the pan. Do not use this type of cookware to sear meat or cook foods at high temperatures. When using nonstick cookware, make sure the room is well-ventilated to reduce the risk of a build-up of fumes from the heated cookware. Always discard if the coating is scratched or peeling.

Warning

• Pet birds should not be exposed to the fumes associated with nonstick cookware. The fumes are toxic to birds and may kill them. If you are cooking with nonstick cookware with high heat and begin to feel like you have the flu with symptoms such as fever, headache and chills, turn off the burner and move to another room. Ventilate the room to remove the fumes to prevent the symptoms from returning.

Theories/Speculation

• Nonstick coatings have been in use for over 60 years, since 1946. However, the health risks have not been fully assessed and most scientists state that more research needs to be done to conclusive determine related health risks. However, considering the EPA fine, the fact that the EPA has requested that emissions of PFOA be eliminated by 2015 and the studies referenced in this article have shown, there is the potential for a large number of health effects related to the coating on nonstick cookware.