Seafood Consumption: Navigating the Risks of ‘Forever Chemicals’ in Your Diet

New study warns of dangers of consuming seafood

A recent study conducted by experts from Dartmouth College in the UK has brought to light the potential risks associated with consuming certain types of seafood. While these foods can be a great source of Omega-3 levels, frequent consumption can pose health risks due to exposure to per- and poly-fluoroalkyl substances (PFAS), also known as “forever chemicals.”

The research revealed that there are existing guidelines for safe seafood consumption when it comes to contaminants like mercury, but not for PFAS. This highlights the need for stricter public health guidelines that determine safe levels of seafood consumption for people. Megan Romano, the corresponding author and Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine in the UK, emphasized the importance of understanding the risk-benefit balance for seafood consumption, especially for vulnerable populations such as pregnant women and children.

In this study, the team measured the levels of 26 different PFAS varieties in samples of commonly consumed marine species including cod, haddock, lobster, salmon, scallop, shrimp, and tuna. The findings published in the journal Exposure and Health identified shrimp and lobster as carrying the highest concentrations of certain PFAS compounds, with averages ranging up to 1.74 and 3.30 nanograms per gram of flesh, respectively.

PFAS are known to break down slowly and can persist in the environment for thousands of years, posing potential harm to humans, wildlife, and the environment. Exposure to PFAS has been linked to an increased risk of various health issues such as cancer