Beware of ‘Forever Chemicals’ in Seafood, Scientists Warn

Experts from Dartmouth College in the UK have noted that while guidelines for safe seafood consumption exist for mercury and other contaminants, there are currently no such guidelines for PFAS. The study emphasizes the need for more stringent public health guidelines to establish safe levels of seafood consumption for people.

Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine, clarified that the recommendation is not to avoid seafood altogether, as it is a valuable source of lean protein and omega fatty acids. However, it is also a potentially underestimated source of PFAS exposure in humans.

Romano stressed the importance of understanding the risk-benefit trade-off for seafood consumption, particularly for vulnerable populations such as pregnant women and children, when making dietary choices. The study involved measuring the levels of 26 varieties of PFAS in samples of the most commonly consumed marine species, including cod, haddock, lobster, salmon, scallop, shrimp, and tuna.

The findings, published in the journal Exposure and Health, revealed that shrimp and lobster exhibited the highest concentrations of PFAS, with averages ranging as high as 1.74 and 3.30 nanograms per gram of flesh, respectively, for certain PFAS compounds. PFAS are known to break down very slowly and can persist in the environment for thousands of years, posing potential risks to human health, wildlife, and the environment.

Studies have shown that exposure to PFAS raises the risk of cancer, fetal abnormalities, high cholesterol, and disorders of the thyroid, liver, and reproductive system. The text is from a syndicated feed and has not been edited by NDTV staff.