Legacy Pesticides in Fish and Shellfish

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What are legacy pesticides?

• Legacy pesticides were once widely used in agriculture and home pest control.
  

• Today, legacy pesticides are banned in the United States due to their harmful effects (though they may still be used in other countries).

• However, legacy pesticides persist in the environment, and can accumulate in fish and shellfish.

• Legacy pesticides include chemicals like DDT (dichlorodiphenyltrichloroethane) and related compounds, dieldrin, chlordane, and toxaphene.

• Only a few California water bodies have fish with significant levels of these chemicals.

 

What is the health concern for humans?

• High levels of legacy pesticides may:
  • affect the developing fetus, possibly leading to later changes in learning and behavior.
  • have effects on reproduction, such as decreased fertility.
  • increase cancer risk.

• Women can pass legacy pesticides on to their babies when pregnant and breastfeeding.

 

Should I still eat fish?

• Yes!  Low-contaminant fish are an important part of a healthy, well-balanced diet.

• Fish are a good source of protein, vitamins, and heart-healthy omega-3 fatty acids. 

• Eating two servings of fish per week is good for you, according to the American Heart Association.

• If you are pregnant, eating low-contaminant fish may help your baby’s brain develop.

 

If legacy pesticides are present, which fish pose the greatest risk?

• Fatty fish, bottom feeders, and fish that eat other fish. 

• Larger and older fish.

 

How can I reduce my risk?

• If you catch your own fish, follow the Office of Environmental Health Hazard Assessment’s (OEHHA) fish advisories for California water bodies.

• Keep in mind that legacy pesticides accumulate in the skin, fat, and some internal organs of fish or shellfish.

• Trim the fat, remove the skin, and fillet the fish before cooking.  Eat only the skinless fillet (meat).

• For crab and lobster, remove the internal organs (“guts,” “butter,” or “tomalley”) and rinse out the body cavity before cooking.

• Bake or grill fish in a way that lets the juices drain away.  Throw away the cooking juices.

• Boil or steam crab and lobster, and discard the cooking liquid.

• Do not use the fat, skin, organs, juices, or the whole fish or shellfish, in soups and stews.

Where can I learn more?

• OEHHA Fish Advisory Program in California

• Biomonitoring California (Organochlorine Pesticides Fact Sheet)

• ToxFAQs™ - Aldrin and Dieldrin (ATSDR)

• ToxFAQs™ - Chlordane (ATSDR)

• ToxFAQs™ - DDT, DDE, and DDD (ATSDR)

• ToxFAQs™ - Toxaphene (ATSDR)