A new study has [suggest / suggested] that higher levels of "forever chemicals" may [exist / exits] in seafood. Forever chemicals are man-made toxins that do not break down. They can stay in human blood and [led / lead] to a variety of health issues. These include cancer, kidney and [river / liver] problems, hormonal [chances / changes] , and damage to the development of babies [in / on] the womb. Researchers from Dartmouth College in the USA said there should be [safety / safely] guidelines for forever chemicals in seafood. They say that the level of these toxins is [height / highest] in marine creatures like shrimp, prawns and lobster. This could mean people who [love / lovely] sushi, sashimi and prawn cocktails may have to rethink their diet and eat a [little / small] less seafood.
Forever chemicals were [develops / developed] in the 1930s. Since the 1950s, they have been used to make many [products / produce] . They are commonly found in food packaging. Most of our food wrappers, take [in / out] containers, pizza boxes and other food holders [contents / contain] the chemicals. Over the decades, these chemicals have [entry / entered] our food chain. Researchers said they were in higher levels [on / in] seafood. Professor Megan Romano said she wanted people to continue to enjoy seafood, but to [have / be] aware of the risks. She said: "Our recommendation isn't to not eat seafood. Seafood is a great [source / sauce] of lean protein and omega fatty acids." She added it was [important / importance] for people to understand more about what is [on / in] the food we eat.
