A new study out of Dartmouth suggests that people who consume seafood frequently might have an increased risk of exposure to PFAS, or 'forever chemicals.' The research suggests that there might need to be more robust public health guidelines in place for potentially PFAS-containing seafoods.
Brian is a New York–based science and health journalist. His work has been published by The Atlantic, The Paris Review, The New York Times For Kids, CBS News, The TODAY Show, Barron's PENTA, Engadget, and Healthline, among others.Nick Blackmer is a librarian, fact-checker, and researcher with more than 20 years of experience in consumer-facing health and wellness content.
Experts recommend not cutting out seafood entirely but instead being mindful of PFAS levels when choosing which items to eat. “This struck us as odd because most of the fish and shellfish that people eat tend to come from the sea rather than freshwater,” she said.
The study authors noted, however, that there is still much to learn about the connection between PFAS and seafood, including the interplay of factors that lead to the accumulation of PFAS in the tissues of aquatic animals. Romano said it’s currently believed that an animal’s levels depend on how much PFAS is in the water and sediment where it lives, how it feeds, where it lives in the water column, and whether or not it eats smaller marine life.
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