Professor of Analytical Chemistry at the University of Athens, Nikos Thomaidis, in an interview with Proto Programma, reassured consumers that there is no cause for concern regarding the chemicals detected in eggs.

As he explained, the study conducted by the University of the Aegean and the National and Kapodistrian University of Athens examined random samples from household chicken coops across various regions of Greece and identified levels exceeding the legal limits for perfluorinated compounds in 8 out of 17 samples.

Mr. Thomaidis noted that the study is part of a broader European-level research effort aimed at understanding chemical pollution and implementing further measures to protect the population. “We didn’t expect this percentage either. The truth is that this substance—one of the banned ones—exists everywhere, PFOS. If we were to give blood now, it’s almost certain we would find PFOS in our bodies,” he said.

Referring to the link between these substances and serious diseases such as cancer and immune system disorders, the professor emphasized that data are still fragmentary and require further scientific study and epidemiological research to draw evidence-based conclusions. “Certainly, they have been associated with some other disorders called endocrine disorders and have been linked to reproductive problems, polycystic ovary syndrome, or obesity, more than with carcinogenesis or anything else,” he stressed.

Answering whether there is anything consumers should watch for when buying eggs, Mr. Thomaidis explained that the study received attention specifically because of eggs, but these substances may also be present in other foods. More broadly, since there are legal limits, they are monitored.

“Thus, products sold in certified points of sale are mostly controlled, through random sampling. We examined random samples that are not sold on the open market. We approached this from the environmental exposure perspective. Therefore, in general, what we should tell consumers is that there is no reason for concern. These studies will continue and will be made public,” he emphasized, noting that consumers should prefer certified products, as with all foods.

“Anything on the market must be checked, so generally there are precautions and samples are taken,” he added.

“We must understand—I have repeatedly said this on many programs over the years—that we live in a chemical world. We use daily many products containing chemicals; after all, that is their purpose and utility, and they have greatly facilitated our lives. However, the chemicals we are discussing now, the so-called perfluorinated compounds, have been in use since the 1940s. They were components of Teflon, non-stick pans, and are in many daily-use products because they are flame retardants and anti-corrosive.

These chemicals, through their use, end up in the environment. But they have properties that prevent them from breaking down in the environment by any process, whether chemical or biological, such as by microorganisms. Therefore, they accumulate in the environment, spread everywhere, and have reached from the Arctic to the Antarctic. This has been documented in previous years through analyses conducted in Europe and the United States. Concerns were raised, their ecological effects were further studied, some were banned, limits were set in food, and today we investigate through various studies and research across Europe where they are, their levels, and what measures need to be taken,” Thomaidis explained.