Distribution and potential health risks of perfluoroalkyl substances (PFAS) in dairy and egg products in Guangzhou

Poly- and perfluoroalkyl substances (PFAS) are widely studied for their potential toxicity and environmental prevalence. In Guangzhou, South China, PFAS research has focused mainly on environmental samples and aquatic products, with limited data on contamination in commercial foods. This study measured PFAS levels in 104 food products sold in Guangzhou—59 dairy and 45 egg products—using isotope dilution LC-MS/MS. Dietary exposure and health risks were assessed for three age groups: 3–6 years, 7–19 years, and adults. Perfluorooctane sulfonate (PFOS; 6.7%, ND–1.51 ng/g) and perfluorooctanoic acid (PFOA; 3.3%, ND–1.72 ng/g) were detected only in hen eggs. Perfluorononanoic acid (PFNA) appeared in 79.3% of pasteurized milk (ND–0.83 ng/mL) and 100% of fermented milk (0.16–0.49 ng/mL). Perfluorobutanesulfonic acid (PFBS) was the dominant compound in egg products, found in 83.3% of hen eggs (ND–0.83 ng/g) and 93.3% of quail eggs (ND–0.43 ng/g). Health risk assessments indicate no risk from consuming these dairy and egg products for the general population, though children showed higher exposure to PFDS from fermented milk (hazard quotient 0.849). This first age-specific risk assessment of PFAS in local foods provides essential data to guide region-specific dietary safety standards.