A recent study revealed varying levels of contamination in different types of seafood, with pink shrimp showing the highest concentration of particles and Chinook salmon having the lowest. Researchers found that smaller marine organisms are consuming more man-made, non-nutritious particles, raising concerns about the impact on the food chain.
According to Elise Granek, a microplastics researcher and co-author of the study, organisms like shrimp and small fish are ingesting microplastics that resemble their natural food sources, such as zooplankton. The study also highlighted the potential transfer of microfibers from the gut to other tissues, like muscle, in marine animals, raising broader ecological and health implications.
The study, published in the journal Frontiers in Toxicology, detected microplastics in a significant majority of the seafood samples analyzed. While the presence of microplastics in seafood is widespread, the immediate health risks to humans from consuming contaminated seafood remain uncertain, as toxicity depends on factors like dosage and exposure duration.
Despite the prevalence of microplastics in seafood, experts emphasize the nutritional benefits of seafood consumption, such as high-quality protein and omega-3 fatty acids, which are essential for a healthy diet. While nanoplastics present additional concerns due to their potential to cross biological barriers and accumulate in organs, the exact health effects of ingesting microplastics and nanoplastics are still not fully understood.
The study underscores the need for increased awareness about the sources of plastic pollution and their impact on the environment and food supply. With plastic production steadily increasing since the 1960s, efforts to mitigate plastic pollution and minimize its presence in the food chain are crucial for safeguarding human and environmental health.
Microplastics have been widely found in various food products. “Much of the contamination stems from everyday human activities, such as improper disposal of plastic products, littering, and inadequate waste management systems, ultimately resulting in plastics entering waterways and eventually making their way to the oceans,” Ortiz explained to Fox News Digital. Completely avoiding microplastics is indeed a challenging task, as emphasized by Wang.
“They are pervasive in the environment and can be found in a range of food sources, not limited to just seafood,” she noted. “While this study is the first of its kind in the Oregon region, its findings are in line with global research on microplastic contamination in seafood,” Wang continued. “In fact, the levels reported in this study fall within the global average.”
“Considering that humans already ingest microplastics from various sources – including water, air, and packaged foods – the presence of microplastics in seafood should be viewed within this broader context rather than as an isolated risk,” she added.
For more articles on health-related topics, please visit www.foxnews.com/health. The PSU study was supported by Oregon Sea Grant at Oregon State University. Source: Seafood samples contain high levels of microplastics in the U.S. state, say researchers.
