A research team from Dartmouth College in the UK has discovered that consuming lobsters, shrimp, tuna and other seafood options may increase exposure to a group of industrial chemicals known as per- and poly-fluoroalkyl substances (PFAS), or “forever chemicals.” While these seafood choices are beneficial for boosting Omega-3 levels, the study highlights the potential dangers of frequent consumption of PFAS.
The researchers measured the levels of 26 varieties of PFAS in samples of commonly consumed marine species, including cod, haddock, lobster, salmon, scallop, shrimp and tuna. Shrimp and lobster were found to have the highest concentrations of PFAS compounds, with averages as high as 1.74 and 3.30 nanograms per gram of flesh respectively.
Although guidelines exist for safe seafood consumption in relation to mercury and other contaminants, there are currently no specific guidelines for PFAS exposure. The study underscores the need for more stringent public health guidelines to establish safe levels of seafood consumption, particularly for vulnerable populations such as pregnant women and children.
According to Megan Romano, lead author of the study and an Associate Professor at Dartmouth College’s Geisel School of Medicine’s Epidemiology Department, seafood remains a valuable source of lean protein and omega fatty acids. However, individuals should be aware of the potential risks associated with PFAS exposure when making dietary decisions.
PFAS are chemicals that break down very slowly and can persist in the environment for thousands of years. Studies have shown that exposure to PFAS can increase the risk of cancer
