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Eating lobster, shrimp, tuna and other types of seafood may be good for boosting your omega-3 levels, but eating them frequently can increase your risk of exposure to a group of industrial chemicals called per- and poly-fluoroalkyl substances (PFAS). ), also known as the “forever chemical,” according to one study.
Experts at Dartmouth College in the UK point out that guidelines for safe seafood exist for mercury and other contaminants, but not for PFAS. The study emphasizes the need for more stringent public health guidelines that determine when seafood people can safely consume.
“Our recommendation is not to eat seafood — seafood is a great source of lean protein and omega fatty acids. But it’s also a potentially underestimated source of PFAS exposure in humans,” said Megan Romano, corresponding author and associate professor of epidemiology. at Geisel School of Medicine, Dartmouth College, UK.
“Understanding this risk-benefit trade-off for seafood is important for people making dietary decisions, especially for vulnerable populations such as pregnant women and children,” Romano said.
In the study, the team measured levels of 26 types of PFAS in samples of the most commonly eaten marine species: cod, haddock, lobster, salmon, scallops, shrimp and tuna.
The results, published in the journal Exposure and Health, showed that shrimp and lobster had the highest concentrations, averaging 1.74 and 3.30 nanograms per gram of flesh, respectively, for certain PFAS compounds.
PFAS, which break down very slowly over time and can persist in the environment for thousands of years, are potentially harmful to people, wildlife and the environment.
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