Consuming seafood like lobsters, shrimp, tuna, and other popular marine species could inadvertently expose individuals to per- and poly-fluoroalkyl substances (PFAS), commonly known as “forever chemicals,” according to a recent study conducted by experts from Dartmouth College in the UK.
While seafood is valued for its nutritional benefits, including Omega-3 fatty acids and lean protein, the study highlights the potential risks associated with frequent consumption. PFAS, industrial chemicals notorious for their persistence in the environment, pose health hazards and accumulate in marine organisms.
Lead author Megan Romano, an Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine, emphasized the need for robust public health guidelines regarding seafood consumption, particularly in vulnerable populations such as pregnant women and children.
The study, published in the journal Exposure and Health, analyzed 26 varieties of PFAS in samples of commonly consumed marine species, including cod, haddock, lobster, salmon, scallop, shrimp, and tuna. Results revealed elevated concentrations of PFAS in shrimp and lobster, with certain compounds reaching levels as high as 1.74 and 3.30 nanograms per gram of flesh, respectively.
PFAS compounds, characterized by their slow breakdown and persistence in the environment, pose a range of health risks, including cancer, foetal abnormalities, high cholesterol, and thyroid, liver, and reproductive disorders.
As PFAS contamination remains a pervasive concern, the study underscores the importance of informed dietary choices and the development of stringent regulations to safeguard public health against potential exposure risks associated with seafood consumption.
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