Fears of mercury or PCBs might already have you thinking twice about eating fish despite the health benefits and culinary enjoyment. As if these chemicals weren’t enough to worry about, recent research suggests more contaminants should be considered when weighing consumption.

In January, researchers with the nonprofit Ocean Conservancy and the University of Toronto found that nearly 90 per cent of proteins, including seafood, contained microplastics. Based on American consumption data, this amounts to 3.8 million microplastics per year from animal and plant protein alone. Now, a new study has found that people who often eat seafood may be at a greater risk of exposure to PFAS, a large group of human-made toxins known as “forever chemicals,” than previously thought.