As Teflon Troubles Pile Up, DuPont Responds With Ads

New York Times, Marian Burros
Published February 8, 2006

THE chemical used to make Teflon as well as grease-resistant packaging and stain-resistant textiles has been the subject of a lot of bad news recently. In December, the Environmental Protection Agency reached a $16.5 million settlement with DuPont over the company's failure to report health risks from the chemical, perfluorooctanoic acid, also known as PFOA. Last month, the agency announced it had reached an agreement with eight companies, including DuPont and 3M, to eliminate PFOA and the chemicals that break down into PFOA from all consumer products by 2015. A few days later, the majority of the E.P.A.'s scientific review panel advised the agency that the chemical should be classified as a "likely" carcinogen. This designation means that a chemical is known to cause cancer in animals, though the evidence that it causes cancer in humans is suggestive but not conclusive. The recent negative publicity prompted DuPont, which manufactures Teflon nonstick cookware, to run full-page advertisements last week in newspapers (including The New York Times), telling the public that cookware coated with Teflon "is safe" and that "there is no reason to stop" using it. The Environmental Working Group, a nonprofit environmental research and advocacy organization, agrees that Teflon-coated pans are not a major source of PFOA, but says they should be used with care. An overheated empty Teflon-coated pan poses some risk because it can release toxic gases, which are especially dangerous for birds. DuPont says this is only likely to happen at 660 degrees while other scientists say 325 degrees. Fluorotelomers, chemicals used in packaging, can also break down into PFOA, but there is currently no way for consumers to tell if a package contains the chemicals. The F.D.A. has found that PFOA migrates to the oil from the packaging for microwave popcorn bags during heating. The chemicals are also found in packaging for pizza, bakery items, drinks and candy. The safe level for PFOA, found in the blood of 95 percent of all Americans, is unknown. If the E.P.A. decides to classify a chemical as a "likely" carcinogen, it would be required to conduct a full human health risk assessment for cancer. So until 2015, advice on how to reduce exposure has not changed: Use Teflon pans at lower temperatures and never put them over heat without food or liquid. Greasy food should not be heated in a microwave oven in a cardboard container: it should be transferred to glass or ceramic. For popcorn, advice from Alton Brown of the Food Network is worth repeating: Place one-quarter cup of good quality popcorn in a standard brown paper lunch bag; mix with oil and seasoning; seal the bag with a single staple and heat for two to three minutes in the microwave. Cast iron pans, seasoned and heated properly, require very little oil for browning. Professional chefs don't use nonstick pans because they do not brown as well as cast iron or stainless steel.