Can PFAS from nonstick cookware raise your risk of heart disease?

What's actually in it

Nonstick pans and pots often use coatings made with per- and polyfluoroalkyl substances (PFAS). These are synthetic chemicals that make surfaces slippery and resist heat. When the coating gets scratched or overheated, tiny amounts of PFAS can transfer to your food.

PFAS don't break down in the environment or in your body. That's why they're called "forever chemicals." Once they're in your bloodstream, they stay for years.

What the research says

A 2026 review in Ecotoxicol Environ Saf pulled together evidence from dozens of studies on PFAS and heart health. The findings paint a clear picture: people with higher PFAS blood levels face a greater risk of cardiovascular disease.

PFAS appear to cause damage through several paths. They raise LDL cholesterol (the bad kind), increase inflammation in blood vessels, and disrupt how your body processes fats. Over time, these changes can lead to atherosclerosis, the buildup of plaque inside arteries.

The review also found links between PFAS and high blood pressure, especially in people exposed to higher levels over many years. Some studies showed effects even at levels commonly found in the general population.

Nonstick cookware isn't the only source of PFAS. You also pick them up from food packaging, stain-resistant fabrics, and drinking water. But swapping old, scratched nonstick pans for ceramic or stainless steel ones is a simple way to cut one source of daily exposure.