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Microplastics in jellifying algae in the Bay of Biscay. Implications for consumers' health
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Scientists found microplastics, including some potentially harmful types, in red algae (Gelidium) harvested off the coast of Spain, a seaweed used to make agar and eaten directly as food in some countries. Algae growing near sandy beaches picked up more plastic than those on rocky shores, suggesting where seaweed is harvested matters for how much plastic ends up on your plate. While the amount of microplastics in this seaweed is lower than what's found in mussels or eels from the same area, the risk could rise if plastics aren't filtered out during processing into agar, a common food thickener.
Microplastics pollution is widespread throughout the world, affecting all marine ecosystems and their organisms. The red alga Gelidium sp. is the source of best quality agar and is directly consumed as seafood in many countries. Here we quantified microplastics in Gelidium corneum harvested along the Asturias coast (southwest Bay of Biscay) from locations differently affected by factors that influence microplastics concentration like substrate size, ports, rivers, etc. Results showed that G. corneum collected near sandy substrates accumulates more microplastics than those from rocks, suggesting that the substrate's dynamics is key to allow microplastics to reach these algae and enter the human diet. Considering their composition, polyethyleneimine and polyester were identified and classified as harmful according to the European Chemicals Agency. The polyethyleneimine is present in the 28,6 % analysed from the algae and may pose a risk to consumers. The amount of microplastics potentially ingested by consumers would be lower than mussels and eels of the same region; but could potentially increase in agar if microplastics are not retained during processing. More research to identify microplastics sources and measures to prevent them in coastal areas are recommended.
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Researchers analyzed microplastic contamination in several seafood species and algae from the Bay of Biscay in Spain and estimated how much people might consume through their diet. They found that eating animal-based seafood carried a higher risk of microplastic ingestion than eating seaweed. The findings highlight that seafood is a meaningful source of human microplastic exposure, with implications for both consumer and environmental health.
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This study identified knowledge gaps about microplastic contamination throughout the commercial life cycle of red algae, from ocean harvesting through industrial processing into agar and carrageenan food additives, raising concerns about microplastic transfer into widely consumed food and personal care products.
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This review examines how seaweed, a widely consumed food, absorbs and accumulates microplastics from ocean water. Research shows seaweed can account for up to 45.5% of total dietary microplastic intake in some regions, with particularly high levels in South Asia. The findings are concerning for human health because seaweed is eaten directly and is also increasingly used in health supplements and food additives.
Microplastics in seafood: Relative input of Mytilus galloprovincialis and table salt in mussel dishes
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Researchers quantified microplastics in mussels and table salt used in popular dishes from the Bay of Biscay, Spain. They found that mussels contained significantly more microplastics (0.55-3.20 items per gram) than table salt (0.1-0.38 items per gram), with levels correlating to environmental pollution at the harvesting site. The study suggests that consumers' risk of microplastic ingestion through seafood depends heavily on where the shellfish were collected, and recommends routine microplastic monitoring and labeling for seafood.
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This review found that microplastics contaminate many types of edible seaweed, with fibers and fragments being the most common forms. Since seaweed is consumed worldwide, these microplastics can enter the human body and potentially cause oxidative damage, cell toxicity, and neurotoxicity. More research is needed to fully understand the health risks of eating microplastic-contaminated seaweed.
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