The recently concluded May 17 2022 webinar of the Metro Manila Health Research and Development Council (MMHRDC) and the Department of Science and Technology Industrial Technology Development Institute (DOST-ITDI), research on components of food packaging that restaurants normally use contain a chemical that is found to weaken the efficacy of vaccines which may include the COVID-19 vaccine.
According to Mr Elyson P. Encarnacion, Spvg. SRS, PTD-DOST-ITDI, a common component of food packaging from restaurant called Per-/Polyflouroalkyl Substances (PFAS) has been found to suppress the effects of several vaccines when ingested. PFAS is used to make paper packaging resistant to yeast and moisture. Examples of these paper packaging includes hamburger paper wraps and French fries containers. Mr Encarnacion pointed out the irony that during the COVID-19 pandemic where people prefers to order take out food from restaurants to avoid infections may end up consuming food with PFAS that suppresses the effects of COVID-19 vaccines. Hopefully, once the study is completed we would have definitive data on such adverse effects to make a recommendation to ban these hazardous materials.
Another surprising finding is that many brand of canned sardines in the market has lead contents way above the acceptable limits for human consumption. Lead is a poison that when ingested damages the brain and the kidney. We should be careful when consuming these canned sardines products.
In a study, coffee cups and brown bag used to package food contains above normal limits amount of Benzophenone - a cancer causing substance already banned by the US Food and Drug Administration late 2020! Imaging consuming pan de sal and coffee stored in these carcinogens daily.
There are also current studies on the amount of other dangerous chemicals commonly found in packed food items. These harmful chemicals include Epoxidized Soybean Oil (EPSO) found in spanish sardines in bottle packaging, Phthalates found in plastic that is known to cause cancer, male infertility, miscarriage, and metabolic disorders.
Hope the food processing and manufacturing industry is able to utilize the results of this study in order to avoid materials containing these harmful chemicals in the future and make Filipino food safer for everyone to consume.
Watch a replay of the webinar here:
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