A recent study published in December 2023 titled “Exposure of U.S. adults to microplastics from commonly consumed proteins” reveals that there is no significant difference in the amount of microplastics per gram between seafood, terrestrial meats, and plant-based proteins. Highly processed foods were found to have the most microplastics per gram, with no variance between brands or store types. The disproportionate scrutiny on seafood for human microplastic consumption is attributed to more research on ocean-derived products. Despite this, the study highlights concern over the pervasive presence of microplastics across all protein sources and calls for action to reduce plastic pollution. Researchers express worry about the widespread contamination of food with microplastics and emphasize the need for urgent solutions. The study, led by researchers from the University of Toronto and the Ocean Conservancy, focused on various protein products purchased in the U.S. Future studies are urged to broaden their scope to better understand the global risks of microplastic consumption.
