PFAS are potentially harmful to humans, wildlife, and the environment. (representative)
Consuming lobster, shrimp, tuna, and other types of seafood may be good for boosting your omega-3 levels, but eating them more frequently can lead to per- and polyfluoroalkyl substances (PFAS). There may be an increased risk of exposure to a group of industrial chemicals called . ), also known as the “eternal chemical,” according to research.
Experts from Britain’s Dartmouth University pointed out that while there are guidelines for safe seafood consumption for mercury and other contaminants, there are no guidelines for PFAS. This study highlights the need for stricter public health guidelines setting out how much seafood people can safely consume.
“Our recommendation is not to eat seafood. Seafood is a good source of lean protein and omega fatty acids. But it’s also linked to the underappreciated human PFAS. It’s also a source of exposure,” said corresponding author Megan Romano, associate professor of epidemiology. Geisel School of Medicine, Dartmouth University, UK.
“Understanding this risk-benefit trade-off regarding seafood consumption is important for people making dietary decisions, especially vulnerable populations such as pregnant women and children,” Romano said.
In the study, the team measured levels of 26 PFAS in samples of the most commonly consumed marine species, including cod, haddock, lobster, salmon, scallops, shrimp and tuna.
The study, published in the journal Exposure and Health, showed that shrimp and lobster had the highest concentrations of certain PFAS compounds, with average values of 1.74 nanograms and 3.30 nanograms per gram of meat, respectively. .
PFAS degrade very slowly over time and can persist in the environment for thousands of years, making them potentially harmful to humans, wildlife, and the environment.
Studies have shown that exposure to them increases the risk of cancer, fetal abnormalities, high cholesterol, and thyroid, liver, and reproductive problems.
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