If you are fond of lobster, shrimp, tuna, and other seafood, then you need to be a little cautious now. According to a recent study, regular consumption of seafood can also be harmful to you. Scientists at Britain's Dartmouth College have found that frequently eating seafood can expose you to 'forever chemicals' or per-ended poly-fluoroalkyl substances (PFAS).
The study notes that although there are safe consumption limits for mercury and other contaminants in seafood, there are no guidelines yet for 'forever chemicals'. Megan Romano, lead researcher of the study and associate professor of epidemiology at the Geisel School of Medicine of Dartmouth College, UK, said that our suggestion is not to stop eating seafood. Seafood is a good source of protein and omega fatty acids. However, it may also be an underestimated source of PFAS exposure in humans.
How did the researchers reach which conclusion?
The study analyzed 26 different types of PFAS in popular seafood such as cod, haddock, lobster, salmon, scallop, shrimp and tuna. It was found that shrimp and lobster had the highest concentrations of PFAS. Their study, published in the journal Exposure and Health, found that certain PFAS chemicals were present in shrimp and lobster meat at average concentrations of 1.74 and 3.30 nanograms per gram, respectively. These compounds are known to disintegrate slowly and pose a serious threat to both human health and the environment.
Disadvantages of eating seafood
Romano further said that understanding the risks and benefits of eating seafood is important for those making dietary decisions, especially for sensitive populations such as pregnant women and children. Studies have linked PFAS exposure to a variety of health problems, including cancer, fetal abnormalities, high cholesterol, thyroid, liver, and reproductive disorders. Despite the potential dangers, there are currently no established guidelines for safe seafood eating amounts regarding PFAS.
(PC: Freepik)
