Whereas consuming lobsters, shrimp, tuna, and other forms of seafood could also be good to spice up your Omega-3 ranges, consuming them extra steadily can improve the chance of publicity to a gaggle of commercial chemical compounds referred to as per- and poly-fluoroalkyl substances (PFAS), often known as “eternally chemical compounds,” in keeping with a examine.
Consultants from Dartmouth School within the UK famous that pointers for protected seafood consumption exist for mercury and different contaminants, however not for PFAS. The examine stresses the necessity for extra stringent public well being pointers that set up the quantity of seafood individuals can safely devour.
“Our advice is not to eat seafood — seafood is a superb supply of lean protein and omega fatty acids. However it is also a probably underestimated supply of PFAS publicity in people,” stated Megan Romano, corresponding writer and Affiliate Professor of Epidemiology at Dartmouth School’s Geisel Faculty of Medication within the UK.
“Understanding this risk-benefit trade-off for seafood consumption is necessary for individuals making choices about weight loss plan, particularly for weak populations comparable to pregnant girls and youngsters,” Romano stated.
Within the examine, the workforce measured the degrees of 26 forms of PFAS in samples of probably the most consumed marine species: cod, haddock, lobster, salmon, scallop, shrimp and tuna.
The findings, printed within the journal Publicity and Well being, confirmed that shrimp and lobster carry the very best concentrations with averages ranging as excessive as 1.74 and three.30 nanograms per gram of flesh, respectively, for sure PFAS compounds.
PFAS, which break down very slowly over time and may persist over 1000’s of years within the setting, are probably dangerous to individuals, wildlife, and the setting.
