A recent study published in Exposure and Health has uncovered a concerning link between seafood consumption and exposure to harmful “forever chemicals” known as PFAS (per- and polyfluoroalkyl substances).
Identifying the Culprits
Researchers analyzed the PFAS levels in fresh seafood samples from a coastal New Hampshire market. The most alarming results emerged from shrimp and lobster, which exhibited significantly elevated concentrations of these toxic compounds.
PFAS are widely used in various industrial processes and household products. They have contaminated water sources and the species that reside in them. While their presence in freshwater fish has been extensively studied, seafood has received less attention until now.
Seafood: A Source of Both Nutrition and PFAS Risk
Using a comprehensive dietary survey in New Hampshire, the researchers evaluated the potential exposure of individuals who frequently consume seafood. Survey respondents identified shrimp, haddock, and salmon as their primary seafood choices.
The results revealed that while consuming shrimp did not pose a significant risk of exposure to certain PFAS, it did elevate the risk of exposure to PFOS for high-consumption individuals. Lobster, on the other hand, presented a potential risk of PFUnDA exposure but not PFOS or PFNA.
Seafood Consumption Patterns
The study also highlighted disparities in seafood consumption across New Hampshire. Coastal and near-border residents, as well as low-income households, were more likely to report regular seafood intake.
Balancing Benefits and Risks
The findings of this study should not deter individuals from enjoying the health benefits of seafood, such as lean protein and omega fatty acids.
However, consumers should be aware of the potential risk of PFAS exposure associated with certain seafood items. Pregnant women, children, and vulnerable populations should exercise particular caution in seafood selection and consumption.
“Understanding this risk-benefit trade-off is crucial for people making informed dietary decisions, especially for those at a higher risk,” advises Megan Romano, the study’s lead author. “Our recommendation is not to avoid seafood, but to minimize consumption of species with elevated PFAS levels.”
Researchers emphasize the need for further studies to assess PFAS exposure from seafood consumption and its potential impacts on human health.
