A recent study led by Portland State University (PSU) has unveiled a startling reality: microplastics have infiltrated nearly every seafood sample tested off the western U.S. coast. These “anthropogenic particles”—materials produced or modified by humans—were found in the edible tissues of six popular species: black rockfish, lingcod, Chinook salmon, Pacific herring, Pacific lamprey, and pink shrimp.
Out of 182 seafood samples, a staggering 180 contained microplastics. Pink shrimp exhibited the highest concentration, while Chinook salmon had the lowest. Elise Granek, a microplastics researcher and study co-author, noted, “We found that the smaller organisms that we sampled seem to be ingesting more anthropogenic, non-nutritious particles.”
This isn’t an isolated finding. A comprehensive study by the nonprofit Ocean Conservancy discovered that approximately 88% of protein samples, including meat and fish, were contaminated with microplastic particles. The study reported that “maximum U.S. adult exposure from these proteins is ∼3.8 million microplastics/year.”
Microplastics, defined as particles less than five millimeters in size, originate from various sources such as clothing fibers, packaging materials, and other plastic products. These tiny particles have become pervasive in our environment, making their way into the food chain and ultimately onto our plates.
The implications for human health are still under investigation. While the long-term effects remain uncertain, the presence of microplastics in our diet raises concerns about potential health risks. As consumers, it’s crucial to stay informed and support initiatives aimed at reducing plastic pollution to safeguard both environmental and human health.
