A recent study published in the journal Environmental Research has shed light on the concerning presence of microplastics in commonly consumed proteins. Researchers analyzed a variety of proteins including breaded and other shrimp, beef, chicken breasts and nuggets, pork, seafood, tofu, and several plant-based meat alternatives.

Alarming Findings

The study found that breaded shrimp contained the highest concentration of tiny plastics, with an average of over 300 microplastic pieces per serving. Following closely behind were plant-based nuggets, with under 100 pieces per serving, and chicken nuggets and pollock fish sticks. Minimally processed White Gulf shrimp, fresh caught Key West pink shrimp, and a plant-based fish-like stick also exhibited notable levels of microplastics.

On the other end of the spectrum, chicken breasts were found to be the least contaminated protein, followed by pork loin chops and tofu.

Plant-Based Alternatives Not Immune

Contrary to expectations, plant-based alternatives, often perceived as healthier options, also harbored microplastics. Plant-based nuggets, for instance, while containing fewer microplastics compared to breaded shrimp, still exhibited concerning levels, underscoring the need for further investigation into the sources of contamination in these products.

Researchers estimate that the average American adult may be exposed to anywhere between 11,000 and 29,000 microplastic particles annually through diet alone, with potential exposure peaking at a staggering 3.8 million microplastics per year. Such widespread exposure raises serious questions about the long-term effects on human health.