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Eating seafood often can increase the risk of exposure to chemicals: Study
Updated On: 12 April, 2024 05:43 PM IST | London | IANS
Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant women and children
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While consuming lobsters, shrimp, tuna, and other kinds of seafood may be good to boost your Omega-3 levels, eating them more frequently can increase the risk of exposure to a group of industrial chemicals called per- and poly-fluoroalkyl substances (PFAS), also known as "forever chemicals," according to a study.
Experts from Dartmouth College in the UK noted that guidelines for safe seafood consumption exist for mercury and other contaminants, but not for PFAS. The study stresses the need for more stringent public health guidelines that establish the amount of seafood people can safely consume.
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