A recent study has revealed that shrimp and lobster contain higher levels of PFAS, toxic chemicals, compared to fish such as salmon, haddock, and tuna. Both shellfish and ocean fish can be contaminated with these hazardous substances.
Key points to note:
- A study conducted in New Hampshire found elevated levels of PFAS chemicals in lobster and shrimp.
- This indicates that individuals who consume large amounts of seafood may face a higher risk of PFAS exposure, which is associated with various health issues.
- PFAS are chemicals commonly found in a wide range of consumer and industrial products.
People who consume large quantities of seafood might have a higher exposure to perfluoroalkyl and polyfluoroalkyl substances (PFAS), toxic chemicals associated with health issues such as cancer and birth defects, according to a recent study.
PFAS are synthetic chemicals prevalent in a range of consumer and industrial products, including food packaging, textiles, nonstick cookware, and firefighting foam. These substances are often referred to as “forever chemicals” because they do not fully degrade in the environment.
These chemicals are also widespread in our communities and bodies. The Agency for Toxic Substances and Disease Registry estimates that over 98 percent of Americans have detectable levels of PFAS in their blood, primarily due to contaminated drinking water.
In the new study, researchers analyzed PFAS levels in fresh samples of some of the most commonly consumed marine fish and shellfish in New England, including cod, haddock, lobster, salmon, shrimp, and tuna.
PFAS Found in Lobster and Shrimp
Scientists discovered that lobster contained the highest levels of PFAS, with average concentrations reaching up to 3.30 nanograms per gram of flesh. These findings were published on April 12 in the journal Exposure and Health.
The study also revealed that shrimp had the second-highest PFAS levels, with average concentrations of up to 1.74 nanograms per gram of flesh. Other types of fish and seafood typically exhibited PFAS levels below one nanogram per gram. This significant difference highlights the varying degrees of PFAS accumulation among different marine species, emphasizing the need for targeted research and monitoring of seafood consumption to better understand and mitigate potential health risks.
“Our recommendation isn’t to not eat seafood — seafood is a great source of lean protein and omega fatty acids,” senior study author, Megan Romano, PhD, an associate professor of epidemiology at the Dartmouth Geisel School of Medicine in Lebanon, New Hampshire, shared in a recent statement.
“But it also is a potentially underestimated source of PFAS exposure in humans,” Dr. Romano said. “Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children.”
The study did not investigate the specific reasons behind the elevated PFAS levels in seafood. However, it is likely that industrial contamination of waterways over time has contributed to these high concentrations, according to Sheela Sathyanarayana, MD, MPH. Dr. Sathyanarayana, a professor of pediatrics and adjunct professor of environmental and occupational health sciences at the University of Washington in Seattle, suggests that the long-term discharge of PFAS-containing substances into water bodies is a significant factor.
Dr. Sathyanarayana explains how Industrial activities have been releasing PFAS into the environment for decades, and these chemicals are known for their persistence. As a result, PFAS can accumulate in marine ecosystems, leading to higher levels in seafood.
This understanding underscores the importance of monitoring industrial practices and implementing stricter regulations to reduce PFAS contamination. Additionally, it highlights the need for ongoing research to further explore the pathways through which these chemicals enter the food chain and their potential impact on human health.
“The fish, especially bottom feeders, ingest the chemicals and then have detectable concentrations,” says Dr. Sathyanarayana, who wasn’t involved in the new study. Lobster and shrimp are both bottom feeders.
Health Risks of PFAS Found in Fish
People are exposed to PFAS by consuming fish and shellfish with elevated levels of these chemicals. According to Dr. Sathyanarayana, exposure to high levels of PFAS poses various health risks, including elevated cholesterol, impaired liver function, increased risk of certain cancers, reproductive problems, and birth defects.
“These chemicals can accumulate in the body over time, leading to significant health issues,” Dr. Sathyanarayana also explains, “and that’s because PFAS are so persistent, they can build up in the food chain and ultimately impact human health.”
Luz Claudio, PhD, a professor of environmental medicine and public health at the Icahn Mount Sinai School of Medicine in New York City, stresses the critical challenge posed by PFAS, noting that there is currently no method to eliminate these chemicals from the body. “The best way to reduce these risks is to limit exposure,” Dr. Claudio advises. “This can be achieved by monitoring and regulating the levels of PFAS in our environment and food supply, and by making informed choices about the seafood we consume.”
The persistent nature of PFAS and their extensive presence in the environment necessitate urgent action. Both Dr. Claudio and Dr. Sheela Sathyanarayana highlight the importance of more stringent industrial regulations and enhanced consumer awareness. Given the persistence of these chemicals, it’s essential to implement stricter controls on industrial discharges and improve public knowledge about the potential sources of PFAS exposure, Dr. Sathyanarayana shared.
By taking these steps, we can work towards reducing overall exposure to PFAS and safeguarding public health. The focus should be on preventing contamination at the source and educating consumers about the risks associated with certain seafood choices, ultimately leading to a healthier and safer environment for all.
“I am reluctant to tell people to eat less seafood, because [seafood] can be more beneficial than other sources of protein,” Dr. Claudio said.
People concerned about their exposure to PFAS, especially pregnant women who may face higher risks, can use the study’s findings to make informed decisions about which types of seafood to consume, suggested Dr. Claudio.
“Concentrations of PFAS were highest in shrimp and lobster,” Claudio added. “So, people concerned about their exposure to PFAS may want to eat less of these types of seafood.”
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