Hoards of tourists flock to New England each summer to enjoy iconic coastal views and classic Seafood. So, favorites like shrimp and lobster are common dinner fare among both locals and visitors alike.

However, a recent study conducted by researchers at Dartmouth College has highlighted a potential downside of this East Coast tradition: it could expose people to a group of durable, synthetic toxins called Pfas.

PFAS, or “per-and poly-fluoroalkyl” substances, are chemicals that have been used in consumer products ever since the 1950s. They are best known for their use in stain-resistant fabrics and non-stick cookware, though they are also present in a range of other items.

But, even though these substances have added some convenience to our daily lives, they still come with the troubling label of “forever chemicals.”

PFAS are notorious for their durability, hardly breaking down in the environment and often persisting for decades. They can accumulate in soil, water, and biological organisms. The longevity of these chemicals is alarming, especially since exposure to certain types of PFAS has been associated with various health problems such as thyroid issues, reproductive disorders, and cancer.

As for how these substances end up in our seafood, forever chemicals can actually make their way into aquatic environments through several pathways – including industrial discharges, runoff from landfills, and the application of PFAS-laden firefighting foams. Then, once these chemicals are in the water, they are absorbed by fish and marine life.

To better understand this hazard, the Dartmouth team conducted a comprehensive two-part study. First, they collected fresh seafood from a market on the New Hampshire coast and tested it for 25 different PFAS compounds.

The study targeted commonly eaten species in the area, such as haddock, cod, salmon, lobster, shrimp, scallops, and tuna.

The findings showed that various PFAS compounds were present in the seafood, with shrimp and lobster showing the highest levels. In some instances, the concentrations were significant enough to potentially pose a health risk, particularly for individuals who frequently consume these types of seafood.

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Then, to determine how often people in New Hampshire are enjoying seafood, the researchers surveyed almost 1,800 residents about their seafood consumption habits. The findings showed that 95% of adults in New Hampshire said they had consumed seafood over the past year, with most having eaten fish or shellfish in the last month.

On average, men in the state consume slightly more than an ounce of seafood daily; meanwhile, women eat just below one ounce.

Even the state’s younger residents are partaking in seafood, too. In fact, children aged two to 11 consume about a fifth of an ounce daily, ranking them among the highest seafood consumers for their age group across the country. Still, seafood consumption in New Hampshire isn’t uniform across all demographics. The survey uncovered some notable trends based on geography and income.

For instance, residents along the coast and near the Massachusetts border were more likely to have consumed seafood in the week preceding the survey. Moreover, individuals in households earning less than $45,000 a year reported eating seafood more than those in higher income brackets.

In the wake of these findings, the researchers emphasized that their results don’t imply a need to completely avoid fish and shellfish. Rather, seafood remains a valuable source of lean protein and omega-3 fatty acids, which are beneficial for heart health.

However, the study does underscore the need for guidelines to help consumers make better-informed dietary decisions.

“Our recommendation isn’t to not eat seafood. But it also is a potentially underestimated source of PFAS exposure in humans,” said Megan Romano, a corresponding author of the study.

Right now, there aren’t any federal guidelines specifying safe PFAS levels in seafood. Creating these standards could be particularly critical for vulnerable groups, like young children and pregnant women, who might be more susceptible to the harmful effects of these chemicals.

“People who eat a balanced diet with more typical, moderate amounts of seafood should be able to enjoy the health benefits of seafood without excessive risk of PFAS exposure,” concluded Kathryn Crawford, the study’s first author.

So, the team claims their findings highlight the importance of more research into PFAS contamination and the ways these persistent chemicals infiltrate the marine food chain. They also are calling for broader testing across different seafood species.

To read the study’s complete findings, which have since been published in Exposure and Health, visit the link here.