A recent study from Dartmouth College in the UK has raised concerns about the potential risks of consuming seafood. Researchers found that eating seafood regularly could expose people to harmful called per- and poly-fluoroalkyl substances (PFAS).
While guidelines exist for other contaminants like mercury, there are currently no guidelines for PFAS in seafood. Megan Romano, the study’s corresponding author, emphasized that seafood is a valuable source of lean protein and omega fatty acids but may also be an underestimated source of PFAS exposure.
The study analyzed 26 different types of PFAS in popular marine species such as cod, haddock, lobster, salmon, scallop, shrimp, and tuna. Shrimp and lobster were found to have the highest concentrations of PFAS.
Published in the journal Exposure and Health, the study revealed average amounts of 1.74 and 3.30 nanograms per gram of meat in shrimp and lobster, respectively. These PFAS compounds pose a significant risk to human health and the environment due to their gradual breakdown over time.
Romano highlighted the importance of understanding the risk-benefit trade-off for seafood consumption, especially for vulnerable groups like pregnant women and children. Studies have linked PFAS exposure to various health issues including cancer, fetal abnormalities, high cholesterol, and thyroid, liver, and reproductive disorders.
Despite the potential risks, there are currently no established guidelines for safe seafood consumption regarding PFAS. This underscores the need for further research and awareness to help people make informed decisions about their diet.
