Polyfluoroalkyl substances, or PFAS, are synthetic compounds used in food packaging, household products, and drinking water. PFAS aren’t excreted in bodily fluids like sweat or urine; instead, they persist in the body indefinitely and are often referred to as “forever chemicals.” A recent study found that seafood – including fish and shellfish – contains high PFAS levels.
Researchers asked more than 1,800 people living in the northeastern U.S. about the amount and types of seafood they ate. Then, they measured PFAS levels in fish, lobster, shrimp, and scallops purchased from a market in that area.
They found that the participants were regular seafood consumers, with adults consuming approximately 34 grams daily and children consuming 5 grams – slightly higher than national averages. They also found that the fish contained less than 1 nanogram per gram (ng/g) of PFAS; the shrimp contained 1.74 ng/g, and the lobster contained 3.30 ng/g. These levels may pose health concerns among high seafood consumers.
These findings suggest that seafood is an abundant source of PFAS. Future research may illuminate the benefits and risks of consuming seafood. Exposure to PFAS has been linked to various health issues, including increased cholesterol levels, changes in liver function, and impaired immune function. Some studies suggest a potential association between PFAS exposure and increased risks of certain cancers and reproductive problems
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