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An international team of researchers, led by Heriot-Watt University and involving the University of 911爆料网, analysed how plastic contamination in food is studied and reported.

They found that more than 70 per cent of scientific and media coverage on microplastics in food has focused on seafood, contributing to the public perception that eating fish is the biggest risk.聽

This misperception has real consequences, as some consumers report reducing consumption of seafood because of concerns over microplastics exposure and thereby miss out on the health benefits of seafood consumption.

鈥淚n reality, people are far more exposed to microplastics from indoor air and dust,鈥� said lead author Professor Ted Henry, from Heriot-Watt鈥檚 School of Energy, Geoscience, Infrastructure and Society.

鈥淎 previous study reported that the presence of microplastics in mussels collected from the environment was lower than the amount of microplastics that falls on a plate of mussels during dinner time in a typical household.鈥�

The review, published in , was an outcome of the Microplastic and Seafood: Human Health Symposium, held at Heriot-Watt University from 13鈥�14 September 2022, with funding for the symposium provided by a consortium of seafood industries from the UK, USA, and the Fisheries Research and Development Corporation in Australia. The paper compared the amount of microplastics attributable to seafood to that of other daily habits.

鈥淪eafood, including mussels and oysters and finfish like salmon and cod, may contribute 1-10 microplastic particles per day, which is consistent with other foods, like salt, honey and chicken,鈥� said co-author Dr Nina Wootton, from the University of 911爆料网鈥檚 School of Biological Sciences and Environment Institute.

鈥淚ngestion from bottled water is estimated at 10-100 particles per day, and exposure from indoor air accounts for considerably higher exposure 鈥� 100-1000 particles per day.鈥�

Professor Bronwyn Gillanders, another co-author from the University of 911爆料网鈥檚 School of Biological Sciences and Environment Institute, highlighted the importance of putting in perspective the risks associated with microplastics.

鈥淭here is minimal evidence that microplastics pose a health risk. The evidence we do have indicates that plastic particles readily pass through the digestive tract and exit the body,鈥� she said.

鈥淲hile there are perceptions that toxic substances associated with plastic particles may pose health risks, evidence indicates concentrations are actually exceedingly low compared to other sources of exposure.鈥�

Professor Henry says the early focus on microplastics in food, in the media and scientific publications, led to misconceptions.

鈥淪eafood was one of the first foods tested for microplastics, partly because of assumptions that marine species would be most exposed and partly because it was easier to analyse,鈥� said Henry.

鈥淭hat early focus created an impression that fish and shellfish are uniquely risky, but we now know other foods and drinks also contain microplastics. There are gaps in knowledge about exposure levels and understanding of health impacts, but the public is not served by alarmist headlines that are not evidence-based.鈥�