Recent media reports say processed meat and butter consumers are likely to have increased levels of per- and polyfluoroalkyl substances (PFAS) in their blood.

A recent report from the Environmental Working Group underscores the importance of protecting source water.

Toxicology research and potential regulation involving per- and polyfluoroalkyl substances, also known as PFAS, have been in the news lately. As they apply to drinking water, the American Water Works Association (AWWA) encourages “following the science wherever it may lead.”

Last week, the U.S. Environmental Protection Agency (EPA) released lifetime health advisories for four different per- and polyfluoroalkyl substances, which you may know better as PFAS. This step has triggered a complicated situation.

The U.S. Environmental Protection Agency announced in February that it will propose “regulatory determinations” for two of the best understood PFAS. This does not guarantee these substances will ultimately be regulated on a national level, but it sets EPA on the path to exploring the feasibility and effectiveness of a regulation.

PFAS have been manufactured and used in various industries around the globe since the 1940s. Their prevalence and staying power in the environment are concerning —though there is much still to learn about health impacts from exposure, especially at levels in drinking water.