Eating seafood frequently can increase the risk of 'forever chemicals' exposure, says study
India TV NewsAccording to a study, eating seafood more frequently can raise your risk of exposure to a class of industrial chemicals known as per- and poly-fluoroalkyl substances, also referred to as "forever chemicals," even though eating lobster, shrimp, tuna, and other seafood may help to increase your Omega-3 levels. The study stresses the need for more stringent public health guidelines that establish the amount of seafood people can safely consume. But it also is a potentially underestimated source of PFAS exposure in humans," said Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College's Geisel School of Medicine in the UK. "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," Romano said.
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