Chief of the Presidential Administration’s department for socio-economic affairs Ali Hasanov`s interview to AzerTAc
Interview with chief of the department for socio-political affairs at the Azerbaijani President`s Administration Ali Hasanov
Peanut Butter, Other Fatty Foods Found To Contain Fire Retardants In Recent Survey
Baku, June 4 (AzerTAc). Nothing says “lunch time” to an American kid quite like a peanut butter and jelly sandwich. Slices of deli meat might be a close second. Unbeknownst to most parents who pack school lunch boxes, however, both of these favorites could expose kids to toxic chemicals.
In a new study of popular products purchased from grocery stores in Dallas, Texas, researchers found that nearly half of the sampled peanut butter and cold cuts, as well as turkey, fish, beef and other fatty foods, contained traces of a flame retardant commonly used in the foam insulation of building walls.
The particular flame retardant Schecter’s team investigated, hexabromocyclododecane (HBCD), is just the latest in a string of manmade chemicals that researchers are discovering in popular foods. Previous research has turned up DDT, polychlorinated biphenyls (PCBs), mercury, dioxins and other flame retardants. And this is in addition to the chemicals purposefully added to products during processing, or that leach into food from packaging.
Each of the uncovered chemicals poses health concerns, from diabetes to cancer, and HBCD is no exception. According to the U.S. Environmental Protection Agency, the flame retardant is “highly toxic” to marine life and may disrupt the proper function of human hormones and reproduction. Most worrisome are the chemical’s potentially damaging effects to a young child, even before it’s born.
Sonya Lunder, a senior analyst with the Environmental Working Group, noted that the chemical has been discovered in umbilical cord blood.
The study did not specify which particular brands were tested, but Schecter noted that all were “conventional” brands and not brands that market themselves as organic.
So, how does a chemical meant for use behind a thick wall end up in our lunch bags and on our dinner plates? Experts suggest that HBCDs make their way into the food chain via the air, water and soil.