New research traces how ‘forever chemicals’ move through the Great Lakes and into people

This coverage is made possible through a partnership between Grist and Interlochen Public Radio in northern Michigan. ​​ In the United States, PFAS chemicals are so ubiquitous — found in everything from frying pans to skincare — that nearly all of the country’s population likely has measurable levels of the so-called “forever chemicals” in their blood. It’s only in the last few decades that the public and scientists started untangling the health and ecological risks associated with some of the manufactured compounds, which earned their nickname because they don’t break down easily in the environment. Now, new research from the University of Notre Dame has deepened our understanding of how PFAS can filter through ecosystems and move up the food chain to get to people. The peer-reviewed study, published this spring in the Journal of Environmental Quality, focused on the Great Lakes. The researchers analyzed 42 years of studies and combined nearly 2,500 samples of algae, fish, birds, and other organisms, in what’s called a meta-analysis to identify trends in PFAS distribution. PFAS have been linked to a range of health issues, and the chemicals have been identified in human tissue, including in the bloodstream, liver, kidneys, and lungs. Known health risks range from decreased fertility to a higher prevalence of certain cancers. People can be exposed to PFAS in several ways, including through the food they eat.  Grist thanks its sponsors. To support our nonprofit environmental journalism, please consider disabling your ad-blocker to allow ads on Grist. Here's How “What we’re finding is that the food web itself is a vehicle for transferring these chemicals from one organism to another,” said Gary Lamberti, aquatic science professor at Notre Dame and a study co-author. “So it’s a more holistic view than we’ve known before.” The Great Lakes study focused on six of the PFAS chemicals most commonly tested for, but there are more than 15,000 types out there, according to the National Institutes of Health. Researchers identified a dramatic decrease over the last two decades of one PFAS chemical known as PFOS, following a voluntary phaseout 2000s.  “If we stop manufacturing these chemicals, they will eventually reduce in concentration in the food web,” Lamberti said. “That’s kind of good news for how we can manage these chemicals.” Those declines were seen in the lower Great Lakes — Ontario and Erie — likely because these areas are home to the heavy industries that used the chemicals.