HealthMap

Haloacetic Acids (HAA) in Water

• Definition
• Haloacetic acids are a group of chemical compounds that form as disinfection byproducts (DBPs) when chlorine or other disinfectants (used to kill bacteria and viruses) react with naturally occurring organic matter (such as decaying vegetation) in raw water supplies.

• Common Types
• The most frequently found haloacetic acids in treated drinking water include:
• Monochloroacetic acid (MCA)
• Dichloroacetic acid (DCA)
• Trichloroacetic acid (TCA)
• Monobromoacetic acid (MBA)
• Dibromoacetic acid (DBA)

• Health and Physiological Implications
• From a biochemical and nutritional standpoint, chronic exposure to elevated levels of these halogenated compounds is of concern because:
• They act as oxidative stressors within biological systems.
• They can contribute to cellular irritation and potential genotoxicity over long-term, high-level exposure.
• They place an increased burden on the body's detoxification pathways, particularly the liver and kidneys.

• Mitigation and Removal
• To minimize internal exposure to haloacetic acids from tap water:
• Use quality activated carbon filters (such as solid carbon block or granular activated carbon systems) designed to reduce volatile and semi-volatile disinfection byproducts.
• Ensure proper maintenance and timely replacement of filtration media, as exhausted filters can release accumulated contaminants.