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Research Reveals Presence of PFAs Found in Seafood

Study in New Hampshire Identifies PFAS in Commonly Consumed Seafood Species

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Research Reveals Presence of PFAs Found in Seafood
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New Study in New Hampshire Reveals Presence of PFAS in Popular Seafood Species, Prompting Concerns Over Potential Health Risks
A recent study published in Exposure and Health sheds light on the presence of per- and polyfluoroalkyl substances (PFAS) in a variety of seafood commonly consumed in New Hampshire. Researchers examined 26 different seafood species, including cod, haddock, lobster, salmon, scallop, shrimp, and tuna, and identified PFAS compounds in their flesh.
PFAS are synthetic chemicals widely used in consumer and industrial products due to their resistance to degradation. The study found that shrimp and lobster showed the highest levels of PFAS compounds, raising concerns about potential health impacts associated with seafood consumption.
Despite the nutritional benefits of seafood, the study highlights the need for further research and federal guidelines to address the risks of PFAS exposure for seafood consumers, particularly vulnerable populations such as pregnant individuals and children.
While some experts emphasize that moderate seafood consumption is generally safe, others stress the importance of understanding and mitigating the risks associated with PFAS contamination in seafood.
In response to growing concerns, the USDA has released guidance for the seafood industry to address PFAS contamination, indicating a potential crackdown on the issue.
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