A Dartmouth College study found high levels of PFAS, or 'forever chemicals,' in popular seafood consumed in New Hampshire.

Species with the highest PFAS concentrations include shrimp and lobster, among others such as cod, haddock, salmon, scallop, and tuna.

There are no current guidelines for safe levels of PFAS in seafood, posing a risk to consumers, particularly vulnerable groups like pregnant women and children.

Health risks associated with PFAS exposure can include cancer, fetal abnormalities, and thyroid, liver, and reproductive disorders.

The study calls for the establishment of public health guidelines to regulate PFAS in seafood and reduce exposure risks.