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A new study says higher levels of "forever chemicals" may be in seafood. Forever chemicals are man-made toxins. They do not break down. They can stay in our blood and lead to a variety of health issues. These include cancer, and kidney and liver problems. Researchers in the USA said there should be safety guidelines for these chemicals in seafood. The level of these toxins is highest in marine creatures like prawns and lobster. This could mean people who love sushi and prawn cocktails may have to rethink their diet and eat less seafood.
Forever chemicals were developed in the 1930s. Today, they are found in food packaging. Most of our food wrappers, take out containers, and other food holders contain the chemicals. Over the decades, the chemicals have entered our food chain. Professor Megan Romano said she wanted people to enjoy seafood, but also to be aware of the risks. She said: "Our recommendation isn't to not eat seafood. Seafood is a great source of lean protein and omega fatty acids." She thinks it is important for people to understand more about what is in the food they eat.
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