Study urges safety standards for PFAS in seafood
A new study urges the establishment of safety standards for forever chemicals (PFAS) in seafood, highlighting potential health risks and the need for regulatory action.
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By - A recent study published in Exposure & Health has shed light on the potential exposure of residents to per- and polyfluoroalkyl substances (PFAS) through seafood consumption, highlighting the presence of forever chemicals in commonly consumed seafood species. PFAS — known for their bio-accumulative nature and associated health risks — pose significant challenges for healthcare professionals. While seafood consumption offers numerous health benefits, including those associated with the Mediterranean diet, the study underscores the need for caution and regulatory action.
This study aimed to assess seafood consumption patterns among New Hampshire residents and quantify the presence of PFAS in commonly consumed seafood.
The study involved a population-based survey of 1,829 New Hampshire residents, including adults and children aged 2–11. The participants were surveyed regarding their seafood consumption frequency, portion sizes, types consumed, and seafood sources. The researchers also purchased the most consumed seafood species from a local market and analyzed them for the presence of 26 PFAS compounds. Hazard quotients were calculated to assess the potential health risks of PFAS exposure from seafood consumption.
Among adults, 95% reported consuming seafood within the past year. Shrimp, haddock, salmon, and canned tuna were the most frequently consumed seafood species. Based on consumption frequencies and meal sizes, the study estimated that adults had a median daily seafood consumption rate of 33.9 g, while children consumed approximately 5.0 g daily.
These estimates were slightly higher than those reported in the National Health and Nutrition Examination Survey for the Northeastern United States.
Analysis of the purchased seafood samples revealed the presence of PFAS compounds. Shrimp and lobster, two commonly consumed species, showed median PFAS concentrations ranging from below the detection limit to 1.74 ng/g and 3.30 ng/g, respectively. Hazard quotient calculations indicated that individuals who frequently consume seafood may be exposed to PFAS concentrations that potentially pose a health risk.
This study offers vital insights for healthcare professionals concerning seafood consumption patterns and the risks of PFAS exposure. It emphasizes the need for professionals to be aware of PFAS contaminants and provide evidence-based guidance to patients. By integrating these findings into practice, professionals can mitigate PFAS-related health risks associated with seafood consumption and improve patient well-being.
Additionally, the study highlights the importance of considering regional seafood habits and various influencing factors such as education, income, race/ethnicity, and geography. This enables tailored recommendations that balance the benefits and risks of seafood consumption for individual patients.
Moreover, the study underscores the urgency of implementing comprehensive regulatory measures to limit the presence of PFAS in food, mirroring the EPA's establishment of the nation's first PFAS limits in drinking water.
