A recent study published in the journal Frontiers in Toxicology has shed light on the prevalence of microplastics in seafood consumed by humans. Researchers from Portland State University’s Applied Coastal Ecology conducted a study on the presence of anthropogenic particles (APs), which include microplastics and microfibers, in fish and crustaceans commonly eaten by humans.
The study focused on six types of fish found along the Oregon coast or sold in markets in the state: black rockfish, lingcod, Chinook salmon, Pacific herring, Pacific lamprey, and pink shrimp. Of the 182 samples collected, 180 were found to contain APs, with only lingcod and herring being the exceptions.
One of the most concerning findings of the study was the presence of microfibers in the edible tissue of the fish, indicating that these particles can move from the gut into other tissues, such as muscle. This raises concerns about the potential impact on the health of not only the fish but also humans who consume them.
Pink shrimp was identified as having the highest concentrations of APs, likely due to their proximity to the surface where plastic debris is abundant. According to the researchers, smaller organisms like shrimp and herring are more likely to ingest non-nutritious particles, such as microplastics, which can resemble their natural food sources like zooplankton.
While the researchers are not advising people to avoid seafood altogether, they emphasize the need for further research to understand how microplastics move from the food we eat to our bodies. This study serves as a starting point for potential policy regulations to reduce the impact of microplastics on human health in the future.
Studies have shown that microplastics can have adverse effects on various aspects of human health, including the digestive and respiratory systems, the endocrine and reproductive systems, and the immune system. Some studies have even linked microplastics to infertility and miscarriage.
In conclusion, the study highlights the importance of addressing the issue of microplastic pollution in seafood and the environment. As one of the researchers pointed out, what we release into the environment eventually finds its way back to our plates, underscoring the need for sustainable practices to reduce the presence of microplastics in our food chain.
