A new study has that higher levels of "forever chemicals" may in seafood. Forever chemicals are man-made toxins that do not down. They can stay in human blood and to a variety of health issues. These cancer, kidney and liver problems, hormonal changes, and damage to the development of babies in the womb. Researchers from Dartmouth College in the USA said there should safety guidelines for forever chemicals in seafood. They say that the level of these toxins highest in marine creatures like shrimp, prawns and lobster. This could people who love sushi, sashimi and prawn cocktails may have to their diet and a little less seafood.
Forever chemicals were in the 1930s. Since the 1950s, they have been to make many products. They are commonly in food packaging. Most of our food wrappers, out containers, pizza boxes and other food holders the chemicals. Over the decades, these chemicals have our food chain. Researchers said they were in higher levels in seafood. Professor Megan Romano said she wanted people to continue to seafood, but to aware of the risks. She said: "Our recommendation isn't to not seafood. Seafood is a great source of lean protein and omega fatty acids." She added it was important for people to more about what is in the food we eat.
