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