Does eating shellfish and seafood increase your PFAS exposure more than other foods?

What's actually in it

PFAS contaminate waterways and oceans, where they accumulate in marine organisms. Shellfish like shrimp, crab, lobster, and mussels are filter feeders or bottom dwellers that concentrate these chemicals in their tissues. Fish absorb PFAS through their gills and food chain. By the time seafood reaches your plate, it carries a dose of forever chemicals that cooking doesn't remove.

What the research says

A 2026 study in Chemosphere analyzed data from the US population and compared PFAS blood levels among people with different eating habits. The researchers sorted out how much PFAS came from meat, dairy, fish, and shellfish separately.

Shellfish consumption was linked to the highest PFAS blood levels. Fish was the next biggest contributor. Meat and dairy added PFAS too, but at lower levels per serving. People who ate shellfish regularly had measurably more PFOS and PFOA in their blood than those who stuck to land-based protein.

The difference matters because PFAS accumulate. Your body takes years to clear each dose. Regular shellfish eaters build up a higher baseline that's constantly being topped off. Higher blood PFAS levels have been linked to thyroid disease, immune suppression, elevated cholesterol, and certain cancers.

You don't have to give up seafood entirely, but knowing the relative risk helps you make choices. Smaller fish and farmed shellfish from cleaner waters tend to have lower PFAS levels. Mixing in other protein sources like beans, eggs, or chicken keeps your seafood-related PFAS intake lower.