Seafood Could Be A Silent Carrier Of ‘Forever Chemicals’

The chemicals will never leave your body.

This week saw renewed attention on cancer-linked “forever chemicals,” known as PFAS, as the Biden Administration pledged to reduce their presence in the nation’s drinking water.

Fresh research has now unveiled another concern: PFAS contamination in the seafood supply consumed by Americans.

The study’s authors emphasize that consumers need not avoid fish and shellfish altogether. Nevertheless, they stress the necessity of establishing federal guidelines akin to those governing mercury levels in seafood to address PFAS contamination.

Kathryn Crawford, the study’s lead author and currently an assistant professor of environmental studies at Middlebury College, underscores the importance of maintaining a balanced seafood diet while minimizing PFAS exposure risks.

The Environmental Protection Agency has long associated PFAS exposure, stemming from industrial leaks and other sources, with cancer, liver ailments, heart issues, and developmental damage in infants and children.

Jonathan Petali, a toxicologist with the New Hampshire Department of Environmental Services and a co-author of the study, highlights the pervasive challenge posed by PFAS, extending beyond manufacturing and waste streams.

The research, conducted by Petali, Crawford, and their team, analyzed PFAS levels in various seafood species sourced from coastal New Hampshire markets. Shrimp and lobster emerged with the highest PFAS concentrations, while other species showed lower levels.

The exact mechanisms of PFAS ingestion by these sea creatures remain unclear, though seabed contamination and proximity to the coast are plausible factors, the researchers suggest.

Given New Hampshire’s high seafood consumption rates, with 94% of residents reporting recent consumption, understanding the PFAS risk associated with seafood intake is crucial.

Megan Romano, a study co-author and epidemiology professor at Dartmouth, emphasizes the need for a nuanced understanding of the risks and benefits of seafood consumption, particularly for vulnerable populations like pregnant individuals and children.

Celia Chen, another study co-author and Dartmouth research professor, advocates for federal guidelines to inform individuals about safe PFAS levels in seafood, akin to existing regulations for mercury in top predator species like tuna and sharks.

As the debate on PFAS contamination in seafood unfolds, establishing comprehensive guidelines can help mitigate risks and ensure informed dietary decisions, particularly for those most vulnerable to the adverse effects of these chemicals.