A study led by researchers at Ocean Conservancy and the University of Toronto a found #microplastic particles in 88% of protein food samples tested. The samples were drawn from 16 different #protein types destined for U.S. consumers, including seafood, pork, beef, chicken, tofu, and three different plant-based meat alternatives.
Two links follow, plus thread.
1. Summary oceanconservancy.org/newsroom/…
2. Study sciencedirect.com/science/arti…
1/n
#Food
Researchers estimate that American adults could be consuming up to 3.8 million microplastics per year from protein alone.
Ocean Conservancy
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
I had read about the study but only just tracked down the study itself and read it. I'll share some of the parts that interested me in this thread.
I flag these kinds of threads as cursed knowledge and put them behind a CW because I know it's easy to get polycrisis-overwhelmed and you may not be able to handle food becoming even more complicated.
It's worth doing what you can to avoid microplastics -- with available spoons, on an opt-in info basis.
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
Foods pick up microplastics during processing. Not just ultraprocessed foods, but any kind of food handling. Think about conveyer belts, machinery, gloves worn by food workers. Plastic is everywhere.
I am aiming for minimally processed foods as much as I can for myself. (Your mileage and spoons may vary.) 3/n
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
The study analyzed store-purchased breaded shrimp, minced pollock, fish sticks, white Gulf shrimp (headless/shell-on), Key West pink shrimp (headless/shell-on), Alaska Pollock fillets (skinless), chicken nuggets, top sirloin steaks, pork loin chops, chicken breasts, plant-based nuggets, plant-based fish sticks, plant-based ground beef, and tofu blocks.
The authors acknowledge this is not comprehensive, but it's a start.
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
If you eat seafood, out of the foods the study tested, the lowest microplastics (MP) per serving (best choices) were:
1. Alaska pollock (minimally processed) - 9 ± 7
2. White Gulf shrimp (fresh caught) - 10 ± 11
3. Alaska pollock (fresh caught) - 11 ± 16
The worst:
Breaded shrimp - 370 ± 580
Key lesson: more processing = more microplastics 5/n
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
Might other types of fish, or fish caught in other waters show different results? Yes. More studies are needed. 6/n
zirk.us/@ShaulaEvans/115683080…
Shaula Evans
2025-12-08 08:48:35
Shaula Evans
in reply to Shaula Evans • • •Sensitive content
Sidebar: I am not the author of the study.
If you want to know more, read the study itself, linked at the top.
If you have issues with the study, take it up with the authors of the study.
If you have related resources about microplastics in protein sources, I would love links to those studies! 7/n