Non-stick frying pans are great. Everybody loves them, except Uncle Roger. You can use them practically without oil (if you want) and cook up a healthy meal for your family. The non-stick surface makes it perfect for frying an egg and flipping a pancake. They are easy to clean and easy to maintain.
However, I am sure you have heard before that non-stick cookware like frying pans can cause cancer. How true is this?
The concern arise due to presence of PFOA (Perfluorooctanoic acid) in non-stick cookwares. PFOA, also known as C8, is a man-made chemical. It is used in the process of making Teflon. Teflon has a wide variety of uses because it is extremely stable (it doesn’t react with other chemicals) and can provide an almost frictionless surface. Most people are familiar with it as a non-stick coating surface for pans and other cookware.
“PFOA have some of the strongest bonds in the periodic table, and they basically never break down, so they stay around for millions of years,” said Dr Arlene Blum, biophysical chemist, author, mountaineer and executive director of the Green Science Policy Institute and a Research Associate in Chemistry at UC Berkeley.
Blum said several types of cancer, high cholesterol and obesity are all associated with exposure to PFOA.
According to American Cancer Society as well, PFOA has the potential to be a health concern because it can stay in the environment and in the human body for long periods of time.
Many studies have looked at the possibility of PFOA causing cancer.
Studies in the lab
In studies done in the lab, animals are exposed to a substance (often in very large doses) to see if it causes tumors or other health problems. Researchers also expose human cells in a lab dish to the substance to see if it causes the types of changes that are seen in cancer cells.
Studies in lab animals have found exposure to PFOA increases the risk of certain tumors of the liver, testicles, mammary glands (breasts), and pancreas. In general, well-conducted studies in animals do a good job of predicting which exposures might cause cancer in people, too.
Studies in humans
Studies have looked at cancer rates in people living near or working in PFOA-related chemical plants. Some of these studies have suggested an increased risk of testicular cancer with increased PFOA exposure. Studies have also suggested possible links to kidney cancer and thyroid cancer.
The International Agency for Research on Cancer (IARC) is part of the World Health Organization (WHO). One of its goals is to identify causes of cancer. IARC has classified PFOA as possibly carcinogenic to humans (Group 2B), based on evidence that it can cause testicular and kidney cancer in both humans and lab animals. However, they do agree that more researches should be conducted on this.
So here’s an alternative solution for you, that boost the best of both world. Stone-derived frying pan. This pan has all the benefits of non-stick cookware, eg: non-stick, easy to clean, easy to maintain; plus it is 100% safe and doesn’t use any PFOA in the manufacturing of the cookware. It is also much lighter and much easier to maintain compare to a cast iron frying pan.
Get yours at only $39 (Normal price is $70). Click here to find out more.
Cook with a peace of mind, knowing that your family is in safe hands.
Fun fact: A study by the EPA (Environmental Protection Agency) from the United States reveals that PFOA was detected in blood serum in 99% of the U.S. general population between 1999 and 2012. So this isn’t just affecting those staying near factories that use PFOA in their manufacturing process. It is also in the water we drink and the food we consume. However, the levels of PFOA in blood should have been decreasing since the government and more companies are aware of its danger. Click here for the link on the study.
International Agency for Research on Cancer (IARC)
American Cancer Society
Environmental Protection Agency (EPA)
Dr Arlene Blum, biophysical chemist, author, mountaineer and executive director of the Green Science Policy Institute and a Research Associate in Chemistry at UC Berkeley
WRVO Public Media