Perfluoroalkyl and polyfluoroalkyl (PFEs) compounds , also known as ‘forever chemicals’, are part of our daily life in many ways, but these compounds are also related to cancer and other health problems.
For this study, researchers from the Environmental Working Group (EWG) analyzed 500 samples of fish meat caught from freshwater reservoirs across the United States.
It was estimated that eating fish contaminated with these chemicals is equivalent to drinking water contaminated with PFEs (48 parts per 10 trillion) for a month.
The study found that the average amount of PFEs in fish was 9,500 nanograms per kilogram, but in fish caught from large lakes such as Superior, Michigan, Huron, this amount increased to 11,800 nanograms per kilogram.
This amount of PFEs is 280 times more than the amount found in fish that are commercially caught and sold.
According to Dr. David Andrew, senior scientist at EWG and lead author of the study, people who eat freshwater fish, especially those who catch and eat fish regularly, are at risk of dangerous levels of PFEs in their bodies.
At present, PFEs are available in about 12,000 forms, which have many uses including firefighting foam, non-sticking coating on fry betel leaf and textiles.