Is eating more seafood pushing up your PFAS level even if it's not local?
Yes. Frequent seafood eaters carry higher blood PFAS regardless of source.
What's actually in it
PFAS persist in oceans and freshwater. Fish and shellfish absorb them through gills and food. Some species and locations are higher than others, but seafood overall is one of the bigger dietary sources of PFAS for most people.
Asian and Pacific Islander families in the U.S. tend to eat more seafood and run higher blood PFAS as a group.
What the research says
A 2026 study in Expo Health tested PFAS in blood from Asian/Pacific Islanders in the San Francisco Bay Area. Higher seafood intake lined up with higher serum PFAS. A second 2026 study in Chemosphere showed the same pattern in the broader U.S. population, including for shellfish and freshwater fish.
The takeaway isn't to skip fish. It's to vary it.
Pick small ocean fish like sardines and anchovies, which are short-lived and lower in both mercury and PFAS. Limit local freshwater fish if your area has industrial history. Rotate sources, and rotate proteins too: chicken, eggs, and beans help spread the load.
The research at a glance
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