Experts state that perfluoroalkyl acid, or C8 substance, used in the production of Teflon, is no longer used due to its potential to cause cancer and increase the risk of miscarriage in women. They also indicate that Teflon pans, due to different components used in their composition, pose health risks by releasing toxic chemicals into the air when overheated. Assoc. Prof. Dr. Müge Ensari Özay warns that temporary flu-like symptoms such as chills, fever, headache, and body aches may appear after inhaling the fumes. Özay advises against using especially worn-out and scratched Teflon pans due to their formation of carcinogenic substances, recommends avoiding hard kitchen utensils that could scratch the surface, and suggests using a small amount of oil before cooking to prevent scratches.
Fumes from Teflon pans should not be inhaled…
Assoc. Prof. Dr. Müge Ensari Özay, faculty member at Üsküdar Üniversitesi, Faculty of Health Sciences, Department of Occupational Health and Safety, made important evaluations and shared her recommendations regarding Teflon pans, which are frequently used in cooking.
Teflon Pans Containing Perfluoroalkyl Acid Cause Cancer
Stating that while Teflon pans have been used for years, their harmful effects are still being investigated, Assoc. Prof. Dr. Müge Ensari Özay said, “There are lawsuits filed concerning Teflon pans due to the harm they cause to public health. In one of these lawsuits, in 2005, the US Environmental Protection Agency fined the relevant company for decades of covering up the health hazards of C8, a key component in Teflon production. The substance C8, also known as PFOA (Perfluoroalkyl acid), used in Teflon production, is known to cause cancer. In 2006, the EPA confirmed that PFOA is in the possible human carcinogen classification. It can also be said that, in addition to cancer, it increases the risk of miscarriage in women.”
Research on Teflon Pan Components Continues
Assoc. Prof. Dr. Müge Ensari Özay stated that PFOA, one of the most important substances in non-stick pans or pots, enters the human body by mixing into food cooked in scratched Teflon pans or into water sources of residential areas around Teflon production factories. She continued, “However, today PFOA is no longer used in Teflon production. Even though PFOA has been removed from Teflon products, other chemical components, namely PFAS (per- and polyfluoroalkyl substances), are being used. These components found in Teflon products may pose health risks. Research is ongoing to better understand the nature of these components and how they affect the human body.”
Poses Health Risk When Overheated
Stating that Teflon is generally a safe and stable compound, Assoc. Prof. Dr. Müge Ensari Özay said, “Scientific studies have also examined the risks associated with overheating Teflon. At temperatures above 260°C, the Teflon coatings in non-stick cookware begin to break down, releasing toxic chemicals into the air. Inhaling these fumes can lead to temporary symptoms known as polymer fume fever. It causes temporary flu-like symptoms such as chills, fever, headache, and body aches. Onset occurs 4-10 hours after exposure, and the condition usually resolves within 12-48 hours. Some case studies also report side effects such as lung damage from exposure to overheated Teflon.”
Care Should Be Taken Not to Scratch the Surface
Emphasizing that certain points should be considered when using Teflon pans, Assoc. Prof. Dr. Müge Ensari Özay listed her recommendations as follows:
Especially scratched and worn-out pans should not be used due to their formation of ‘carcinogenic substances’,
Care should be taken to have good ventilation to avoid inhaling fumes released during cooking,
Metal and hard kitchen utensils that can scratch the surface of Teflon pots and pans should be avoided,
The time the food is in contact with metals in pots and pans should be minimized,
A small amount of oil should be used before starting to use Teflon cookware to prevent scratching,
Furthermore, cookware should be thoroughly cleaned every time to prevent bacterial growth and reduce the risk of foodborne illnesses.