Linking Vegetable Per- and Polyfluoroalkyl Substance Accumulation with Root Chemical Traits

-alkyl carbon in roots, whereas the long-chain perfluorononanoic acid concentration increased with dissolved organic carbon concentration in roots. PFAS exposure could be decreased by up to 90% by consuming low-concentration vegetable varieties instead of high-concentration ones. These findings highlight the critical role of plant traits and rhizosphere chemistry in governing PFAS uptake pathways and suggest that crop selection and rhizosphere management can inform risk mitigation.