![]() ![]() “In some cities in the US, there are higher densities of fast food restaurants in predominantly neighborhoods of color,” Edwards said. The research notes that the substances being detected in common fast food items is especially concerning for low-income individuals and people of color. ![]() "Our operators and owners work closely with their suppliers to ensure they have packaging and supplies that meet all FDA guidelines and best practices, while providing customers safe, high-quality experiences," Lynch said.Īccording to the published research, the analysis was supported by the Passport Foundation, the Forsythia Foundation and the Marisla Foundation – all progressive groups that target environmentalist and health issues, among other policies. Larry Lynch, a senior vice president at the National Restaurant Association, accused the study of being "a bought-and-paid for tool of special interest groups looking to incite fear and make headlines" and emphasized that the levels cited in the study are within EPA guidelines. USA TODAY has reached out the six restaurants cited in the research for comment. “So regardless of the concentrations and because we know that these chemicals are linked to some of these worrisome health outcomes, it’s important that we look at these concentrations in food and really understand,” she said.įood safety: Salmonella outbreak, mislabeled food and unsafe levels of lead prompt food recallsġ4,000 pounds: Butterball recalls ground turkey for possible blue plastic bits But Edwards argued that "Diet is still a very important, predominant way that we are exposed to these chemicals.” ![]() The detected levels of phthalates in the study are below the Environmental Protection Agency’s health protective thresholds. They have been linked to reproductive problems, learning and attention problems in children and more, Edwards said. Phthalates are added to plastics to make them softer, and they can transfer from plastics used for food handling, such as gloves, tubing and more. ![]()
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