A recent study conducted by scientists in Oregon, USA, has uncovered alarming levels of microplastics in popular seafood, with over 99% of the 1,800 marine specimens analyzed containing these harmful particles.
Researchers from Oregon State University highlighted that these microplastics travel from the ocean to our dining tables, raising significant health concerns. Prof. Susanne Brander stated, "The passage of microfibers from the intestines to other tissues is very concerning." Smaller fish species, such as sardines and herring, often have higher concentrations of these particles due to their diets, which include zooplankton.
The study identified six seafood species, including Chinook salmon and Pacific herring, with pink shrimp showing the highest concentrations of anthropogenic particles. Despite these findings, researchers do not recommend avoiding seafood altogether, as microplastics are also found in various other foods.
In Turkey, studies have detected microplastics in several fish species, particularly in the Marmara and Black Seas. Prof. Ülgen Aytan noted that anchovies and mackerel are among the most affected species.
As microplastics can severely impact human health, experts urge consumers to be cautious and reduce plastic usage in daily life.