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Consumer health risk assessment of per- and polyfluoroalkyl substances (PFAS) and polycyclic aromatic hydrocarbon (PAH) in the Ecuadorian red mangrove crab
Summary
Scientists tested red mangrove crabs from Ecuador, a popular local seafood, and found they contain "forever chemicals" (PFAS), man-made substances linked to health problems that don't break down in the environment or our bodies. Two of these chemicals, PFOA and PFDA, were found at levels high enough that regular crab-eaters could be exposed to more than what's considered safe, raising real health concerns for people who rely on this food source. This research highlights how pollution can quietly build up in the seafood we eat, even in areas far from major industrial cities.
Anthropogenic pollutant accumulation is a concern in Ecuador's Guayas Estuary. In this study, we investigated per- and polyfluoroalkyl substances (PFAS) and polycyclic aromatic hydrocarbons (PAHs) in the meat of the red mangrove crab (Ucides occidentalis), an Ecuadorian commercial food product. This study examined contaminant levels in crabs from two mangrove reserves and assessed associated health risks to consumers. The presence of 8 PFAS was found in the crabmeat: PFBA, PFHxA, PFOA, PFDA, PFDoDA, PFEESA, PF4OPeA, and 6:2 FTS. Pyrene was detected in 64 % of the samples, with an average concentration of 0.0061 ng/g ww. The concentrations of all PFAS and PAH compounds were found to be similar across the two mangrove reserves. PFOA and PFDA levels in crabs led to exposures exceeding US EPA RfD values, with Hazard Quotients of 8.76 and 1.58, indicating potential health risks for consumers. These findings can support health, ecosystem, and policy improvements globally.