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A new study conducted by experts from Dartmouth College in the UK has shed light on the potential risks associated with consuming certain types of seafood, linking increased seafood intake to heightened exposure to per- and poly-fluoroalkyl substances (PFAS), commonly referred to as “forever chemicals.”
While seafood like lobsters, shrimp, tuna, and others are touted for their Omega-3 content and nutritional benefits, the study reveals that frequent consumption may elevate the risk of exposure to PFAS, industrial chemicals known for their persistence in the environment and potential health hazards.
Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine, emphasized the need for more stringent public health guidelines regarding safe seafood consumption. Romano highlighted the lack of existing guidelines addressing PFAS exposure in seafood, stressing the importance of informed decision-making, particularly for vulnerable populations such as pregnant women and children.
The study, published in the journal Exposure and Health, analyzed samples of seven commonly consumed marine species, including cod, haddock, lobster, salmon, scallop, shrimp, and tuna. Researchers measured the levels of 26 varieties of PFAS across these species.
Results indicated that shrimp and lobster exhibited the highest concentrations of PFAS, with average levels reaching as high as 1.74 and 3.30 nanograms per gram of flesh, respectively, for certain PFAS compounds.
PFAS are notorious for their resistance to degradation, persisting in the environment for thousands of years and posing significant risks to human health, wildlife, and ecosystems. Exposure to these chemicals has been linked to various health concerns, including cancer, foetal abnormalities, high cholesterol, and disorders affecting the thyroid, liver, and reproductive system.
While seafood remains a valuable source of lean protein and omega fatty acids, the study underscores the importance of understanding the risk-benefit trade-off associated with seafood consumption. With PFAS exposure posing potential health risks, the study advocates for informed dietary choices and calls for the implementation of robust public health guidelines to mitigate the risks posed by these “forever chemicals” in seafood.
