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How to reduce human microplastic exposure risks through optimized consumption choices of fish from seawater?
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Researchers analyzed microplastics in gills, intestines, and muscle of 1,075 fish from 37 species across multiple Chinese fishing areas to assess which tissues and species pose lowest dietary exposure risk. Removing gills and intestines before consumption reduced plastic intake significantly, and certain species and fishing areas had markedly lower contamination, providing practical guidance for reducing dietary microplastic exposure from seafood.
Microplastics (MPs) are widely distributed in the ocean and can be ingested by fish. Despite fish being a major source of aquatic protein for humans, no study has yet addressed how to reduce the risk of human exposure to MPs when consuming fish. This study investigated 1,075 fish from 37 species across representative fishing areas, analyzing MP presence in various tissues, including gills, intestines, and muscles, to assess fish food safety comprehensively. MPs were found in 36.28% of gills and 39.63% of guts, but none were detected in muscle tissues. Fish from upper layers had higher MP abundances and smaller average sizes compared to those from deeper waters. A significant negative correlation was observed between the MP abundance in fish and their length and weight. The global per capita MP consumption from captured fish, including all tissues and muscles, is approximately 5.60 × 104 items/year. Hence, to minimize MP exposure, humans should prioritize consuming only fish muscle and selecting fish from deeper waters and larger sizes whenever possible. Optimizing fish consumption patterns could reduce human exposure to MPs and associated health risks.
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