A study led by Dartmouth researchers has highlighted potential health risks associated with seafood consumption due to exposure to perfluoroalkyl and polyfluoroalkyl substances (PFAS), commonly known as “forever chemicals.”
Published in the journal Exposure and Health, the study underscores the urgent need for stringent public health guidelines to limit PFAS exposure, particularly in coastal regions like New England where seafood is a dietary staple.
The research, conducted by a team from Dartmouth’s Geisel School of Medicine and colleagues from the New Hampshire Department of Environmental Services, focused on the levels of PFAS in popular marine species and assessed seafood consumption patterns among New Hampshire residents.
PFAS are persistent environmental pollutants linked to various health issues, including cancer, liver and thyroid disorders, and developmental issues in fetuses.
Associate Professor Megan Romano, the study’s corresponding author, emphasized the health benefits of seafood, which is rich in lean protein and omega fatty acids, but also pointed out that it is a significant source of PFAS exposure.
This concern is particularly acute in New England, a region with a high intake of seafood and a history of industrial PFAS pollution.
The study analyzed 26 different PFAS compounds in several marine species including cod, haddock, lobster, salmon, scallops, shrimp, and tuna. The samples, purchased from a market in coastal New Hampshire, revealed varying levels of PFAS, with shrimp and lobster showing the highest concentrations.
The researchers paired these findings with a comprehensive survey of seafood consumption in New Hampshire, involving 1,829 residents.
Results showed that both men and women in New Hampshire consume more seafood than the national average, with significant consumption noted even among children.
Professor Jonathan Petali, a co-author and toxicologist, noted the global challenge presented by PFAS, which are used in numerous consumer products and are notoriously difficult to break down in the environment. The prevalence of PFAS in everyday products makes them a persistent concern for public health.
The study’s findings are crucial for understanding the risk factors associated with seafood consumption in regions prone to PFAS pollution. They suggest a need for federal guidelines similar to those for mercury, to help consumers make informed choices about seafood and reduce their risk of PFAS exposure.
Celia Chen, another co-author and a research professor at Dartmouth, pointed out the complexity of establishing such guidelines due to the variable behavior of different PFAS compounds in the environment.
Kathryn Crawford, the study’s first author, emphasized the importance of developing consumption advisories that offer conservative advice for vulnerable populations while allowing the general population to enjoy the health benefits of seafood without excessive PFAS exposure.
This study not only sheds light on the health risks associated with PFAS in seafood but also calls for proactive measures to safeguard public health, particularly in regions with both high seafood consumption and significant PFAS pollution.
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The research findings can be found in Exposure and Health.
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