If you like to indulge in lobsters, shrimp, tuna, and other seafood then you need to be more careful. According to a recent study, there can be potential downsides to eating seafood. Scientists from Dartmouth College in the UK revealed that frequent consumption of seafood could expose you to “forever chemicals” or per- and poly-fluoroalkyl substances (PFAS).

The study noted that while guidelines for safe seafood consumption exist for mercury and other contaminants it doesn’t exist for “forever chemicals”. “Our recommendation isn’t to eat seafood — seafood is a great source of lean protein and omega fatty acids. But it also is a potentially underestimated source of PFAS exposure in humans,” Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College’s Geisel School of Medicine in the UK explained.

The study analysed 26 different types of PFAS in popular marine spices such as cod, haddock, lobster, salmon, scallop, shrimp, and tuna and noted that shrimp and lobster contained the highest concentrations of PFAS.

Their study, published in the journal Exposure and Health, discovered that particular PFAS chemicals were present at average amounts of 1.74 and 3.30 nanograms per gram of meat in shrimp and lobster, respectively. These compounds, known for their gradual disintegration over time, represent a substantial hazard to both human health and the environment.

“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 added.

Studies have linked PFAS exposure to various health issues, including cancer, fetal abnormalities, high cholesterol, and thyroid, liver, and reproductive disorders. Despite the potential risks, there are currently no established guidelines for safe seafood consumption concerning PFAS.