Nutrition
Seafood Lovers Beware: Study Links PFAS Chemicals to High Consumption
A recent study has raised concerns about the potential exposure to harmful chemicals, specifically PFAS, from frequent seafood consumption. These toxins, often referred to as “forever chemicals,” persist in the body indefinitely once ingested.
The study, published in Exposure and Health, suggests that regular seafood eaters may be at a higher risk of exposure to these chemicals, which have been linked to a range of health issues, including cancer, fetal abnormalities, high cholesterol, and thyroid, liver, and reproductive disorders.
The research team conducted a detailed analysis of PFAS concentrations in fresh seafood and surveyed eating habits in New Hampshire, a state known for its high seafood consumption. They tested 26 types of PFAS in the most commonly consumed fish: cod, haddock, lobster, salmon, scallop, shrimp, and tuna. The results revealed that shrimp and lobster contained the highest levels of PFAS compounds.
“The scientific community is working hard to understand more about the overall risk-benefit tradeoff of consuming seafood,” said Megan Romano, PhD, an associate professor of epidemiology at Dartmouth’s Geisel School of Medicine. “Part of the current challenge for consumers is that some of the traditionally safer seafood choices in terms of mercury content may have higher concentrations of other pollutants, like PFAS.”
The study’s findings have underscored the need for more stringent public health guidelines regarding seafood intake, particularly in coastal areas with PFAS pollution. Kathryn Crawford, the first study author and an assistant professor of environmental studies at Middlebury College, emphasized that exposure to PFAS via seafood is a function of both the amount of seafood people eat and the concentrations of PFAS in seafood.
“We found that people in NH consume more seafood on average than other parts of the U.S. Also, the region has been home to PFAS-related industries, which can release PFAS into the environment that can ultimately bioaccumulate in organisms like fish and shellfish,” Crawford added.
The study’s findings suggest that people in areas with PFAS pollution and high seafood consumption may be exposed to more PFAS than elsewhere. This has led to calls for the development of public health guidance for seafood consumption that takes these findings into account.
“There needs to be more awareness and strict guidelines on what is considered safe with these chemicals,” said Julia Zumpano, a registered dietitian with the Cleveland Clinic center for human nutrition. “People should limit known sources or PFAS in non-stick cookware, personal care products, cleaning products, grease resistant products, water resistant fabrics, stain resistant products.”
Pregnant individuals and children are particularly vulnerable to excessive seafood consumption. “Pregnancy and early childhood are periods of rapid development with a person’s life, which makes them susceptible to chemical exposures that might interfere with these normal developmental processes,” Crawford said.
David Love, PhD, an expert in food systems and sustainability and associate professor at John Hopkins Bloomberg School of Public Health, explained that pregnant and nursing individuals and young children cannot tolerate chemicals found in certain types of seafood, especially when consumed in large amounts.
Experts agree that the findings of the new study add to our understanding about the risks of PFAS exposure. David Love said, “PFAS is an emerging risk that we should be aware and continue to monitor and evaluate, but we are not yet able to set national guidance for seafood.”
For the general public, seafood should be limited to about 12oz per week, but fish high in mercury should be consumed less frequently, according to Zumpano. She also recommended choosing fish from the ‘best choices’ list most often, limit fish from the ‘good choices’ list and avoid fish in the high mercury list.
“Choose low mercury canned tuna, ideally that has been tested for mercury content,” Zumpano said. This study highlights the importance of a balanced diet and the need for consumer-friendly recommendations about seafood consumption.
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