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We are increasingly aware that per- and polyfluoroalkyl substances (PFAS), commonly referred to as "forever chemicals," pose a serious threat to public health. New research conducted by scientists at the Geisel School of Medicine at Dartmouth reveals that this problem also affects fish and seafood, which are typically considered healthy dietary components. These findings indicate that PFAS concentrations may be significantly higher than previously thought, raising new concerns about the consumption of marine products.

Published in Food and Liquors
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