A recent study conducted by scientists from Dartmouth College in the UK has shed light on potential downsides of frequent seafood consumption, including shrimp. The research, published in the journal Exposure and Health, highlights the presence of “forever chemicals” or per- and poly-fluoroalkyl substances (PFAS) in popular marine species.

Unveiling the Hazards: PFAS in Seafood

The study analyzed 26 different types of PFAS in marine delicacies such as shrimp, cod, haddock, lobster, salmon, scallop, shrimp, and tuna. The findings revealed that shrimp and lobster contained the highest concentrations of PFAS among the examined species.

According to the study, particular PFAS chemicals were detected at average amounts of 1.74 and 3.30 nanograms per gram of meat in shrimp and lobster, respectively. These compounds, notorious for their persistence in the environment and gradual disintegration over time, pose significant health risks to both humans and the ecosystem.

Implications for Human Health and the Environment

Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine, emphasized the importance of understanding the risk-benefit trade-off associated with seafood consumption. She noted that while seafood is a valuable source of lean protein and omega fatty acids, it also serves as a potential underestimated source of PFAS exposure in humans.

Studies have linked PFAS exposure to various health issues, including cancer, fetal abnormalities, high cholesterol, and thyroid, liver, and reproductive disorders. Despite these potential risks, there are currently no established guidelines for safe seafood consumption concerning PFAS.