Love Tuna, Shrimp, Lobsters? Beware Of "Forever Chemicals", Says 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.

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.

"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," said Megan Romano, corresponding author and Associate Professor of Epidemiology at Dartmouth College's Geisel School of Medicine in the UK.