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3. Per- and Polyfluoroalkyl Substances in Canadian Fast Food Packaging

Author

Schwartz-Narbonne, Heather, primary, Xia, Chunjie, additional, Shalin, Anna, additional, Whitehead, Heather D., additional, Yang, Diwen, additional, Peaslee, Graham F., additional, Wang, Zhanyun, additional, Wu, Yan, additional, Peng, Hui, additional, Blum, Arlene, additional, Venier, Marta, additional, and Diamond, Miriam L., additional

Published
2023
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4. Per- and Polyfluoroalkyl Substances in North American School Uniforms

Author

Xia, Chunjie, primary, Diamond, Miriam L., additional, Peaslee, Graham F., additional, Peng, Hui, additional, Blum, Arlene, additional, Wang, Zhanyun, additional, Shalin, Anna, additional, Whitehead, Heather D., additional, Green, Megan, additional, Schwartz-Narbonne, Heather, additional, Yang, Diwen, additional, and Venier, Marta, additional

Published
2022
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6. Correction to “Fluorinated Compounds in North American Cosmetics”

Author

Whitehead, Heather D., primary, Venier, Marta, additional, Wu, Yan, additional, Eastman, Emi, additional, Urbanik, Shannon, additional, Diamond, Miriam L., additional, Shalin, Anna, additional, Schwartz-Narbonne, Heather, additional, Bruton, Thomas A., additional, Blum, Arlene, additional, Wang, Zhanyun, additional, Green, Megan, additional, Tighe, Meghanne, additional, Wilkinson, John T., additional, McGuinness, Sean, additional, and Peaslee, Graham F., additional

Published
2021
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9. Fluorinated Compounds in North American Cosmetics

Author

Whitehead, Heather D., primary, Venier, Marta, additional, Wu, Yan, additional, Eastman, Emi, additional, Urbanik, Shannon, additional, Diamond, Miriam L., additional, Shalin, Anna, additional, Schwartz-Narbonne, Heather, additional, Bruton, Thomas A., additional, Blum, Arlene, additional, Wang, Zhanyun, additional, Green, Megan, additional, Tighe, Meghanne, additional, Wilkinson, John T., additional, McGuinness, Sean, additional, and Peaslee, Graham F., additional

Published
2021
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11. The impact of emissions from an essential oil diffuser on cognitive performance.

Author

Du, Bowen, Schwartz‐Narbonne, Heather, Tandoc, Marlie, Heffernan, Emily M., Mack, Michael L., and Siegel, Jeffrey A.

Subjects
*ESSENTIAL oils, *ODORS, *COGNITIVE ability, *GRAPE seed oil, *REACTION time, *INDOOR air quality, *HEPA filters, *OLFACTORY perception
Abstract

Essential oil products are increasingly used in indoor environments and have been found to negatively contribute to indoor air quality. Moreover, the chemicals and fragrances emitted by those products may affect the central nervous system and cognitive function. This study uses a double‐blind between‐subject design to investigate the cognitive impact of exposure to the emissions from essential oil used in an ultrasonic diffuser. In a simulated office environment where other environmental parameters were maintained constant, 34 female and 25 male university students were randomly allocated into four essential oil exposure scenarios. The first two scenarios contrast lemon oil to pure deionized water, while the latter two focus on different levels of particulate matter differentiated by HEPA filters with non‐scented grapeseed oil as the source. Cognitive function was assessed using a computer‐based battery consisting of five objective tests that involve reasoning, response inhabitation, memory, risk‐taking, and decision‐making. Results show that exposure to essential oil emissions caused shortened reaction time at the cost of significantly worse response inhabitation control and memory sensitivity, indicating potentially more impulsive decision‐making. The cognitive responses caused by scented lemon oil and non‐scented grapeseed oil were similar, as was the perception of odor pleasantness and intensity. [ABSTRACT FROM AUTHOR]

Published
2022
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14. Per- and Polyfluoroalkyl Substances in Canadian Fast Food Packaging.

Author

Schwartz-Narbonne, Heather, Chunjie Xia, Shalin, Anna, Whitehead, Heather D., Diwen Yang, Peaslee, Graham F., Zhanyun Wang, Yan Wu, Hui Peng, Blum, Arlene, Venier, Marta, and Diamond, Miriam L.

Subjects
*FLUOROALKYL compounds, *FOOD packaging, *GAMMA ray spectroscopy, *FLUOROPOLYMERS, *CONVENIENCE foods, *PLASTICS in packaging
Abstract

A suite of analytical techniques was used to obtain a comprehensive picture of per- and polyfluoroalkyl substances (PFAS) in selected Canadian food packaging used for fast foods (n = 42). Particleinduced gamma ray emission spectroscopy revealed that 55% of the samples contained <3580, 19% contained 3580-10 800, and 26% > 10 800 µg F/m2. The highest total F (1 010 000-1 300 000 µg F/m2) was measured in molded "compostable" bowls. Targeted analysis of 8 samples with high total F revealed 4-15 individual PFAS in each sample, with 6:2 fluorotelomer methacrylate (FTMAc) and 6:2 fluorotelomer alcohol (FTOH) typically dominating. Up to 34% of the total fluorine was released from samples after hydrolysis, indicating the presence of unknown precursors. Nontargeted analysis detected 22 PFAS from 6 different groups, including degradation products of FTOH. Results indicate the use of side-chain fluorinated polymers and suggest that these products can release short-chain compounds that ultimately can be transformed to compounds of toxicological concern. Analysis after 2 years of storage showed overall decreases in PFAS consistent with the loss of volatile compounds such as 6:2 FTMAc and FTOH. The use of PFAS in food packaging such as "compostable" bowls represents a regrettable substitution of single-use plastic food packaging. [ABSTRACT FROM AUTHOR]

Published
2023
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