Is Your Seafood Serving Up a Side of Forever Chemicals? (Alert)

If you’re a regular reader of e-Alert, you’ve probably seen the term “forever chemicals” popping up a lot lately.

These persistent, man-made compounds, officially known as PFAS (per- and polyfluoroalkyl substances), have been making headlines for their potential health risks and widespread contamination.

We’ve covered the dangers of PFAS in everything from drinking water to cosmetics, but now there’s a new frontier in the forever chemical crisis: your seafood.

That’s right, a recent study out of Dartmouth College suggests that the succulent shrimp and lobster that New Englanders hold so dear may be serving up more than just a taste of the ocean.

For the inexperienced, PFAS are a family of chemicals that have been used in consumer products since the 1950s, prized for their ability to repel water, grease, and stains.

You’ll find them in non-stick cookware, stain-resistant fabrics, food packaging, and even firefighting foams.

But here’s the catch: these chemicals are incredibly resistant to breaking down in the environment. They can linger for years, even decades, accumulating in soil, water, and living organisms. Hence the nickname “forever chemicals.”

And the health implications of PFAS exposure are no joke. Studies have linked certain PFAS to a host of issues, including cancer, thyroid problems, and reproductive disorders. So, when these troubling compounds find their way into our food supply, it’s cause for concern.

Enter the Dartmouth study, which took a two-pronged approach to investigate PFAS in New England seafood. First, the researchers analyzed fresh seafood samples from a coastal New Hampshire market, testing for 26 different PFAS compounds in popular species like cod, haddock, lobster, salmon, scallops, shrimp, and tuna.

The results were eye-opening, to say the least. Several PFAS compounds were detected in the seafood samples, with the highest levels found in—you guessed it—shrimp and lobster.

In some cases, the concentrations were high enough to potentially pose a health risk, especially for seafood lovers who indulge often.

But just how much seafood are New Hampshirites putting away? To find out, the researchers surveyed nearly 1,800 state residents about their eating habits. Turns out, New Englanders really do love their seafood, with 95 percent of New Hampshire adults reporting they’d eaten seafood in the past year.

On average, men in the state are chowing down on slightly more than an ounce of seafood per day, while women are consuming just under an ounce. Both figures are higher than the regional and national averages. Even kids are getting in on the action, with New Hampshire children ages two to 11 eating about a fifth of an ounce of seafood daily.

So, what should seafood lovers do?

First, don’t panic. The researchers aren’t suggesting you need to swear off your favorite ocean eats altogether. Seafood is still an excellent source of lean protein and heart-healthy omega-3 fatty acids.

But the study does highlight the importance of making informed choices. While there are currently no federal guidelines for safe levels of PFAS in seafood, the researchers hope their findings will spur the development of such benchmarks, especially for vulnerable populations.

In the meantime, aim for a balanced diet with moderate amounts of seafood. Mix up your choices to avoid overexposure to any one species. Stay tuned for further research into PFAS contamination and how these forever chemicals are infiltrating the marine food web.

To safe seafood,

Rachel Mace
Managing Editorial Director, e-Alert
with contributions from the research team

Sources:

https://studyfinds.org/new-england-seafood-chemicals/