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Halogens

Halogens

Group 17 elements, known as halogens, are nonmetals. At room temperature, fluorine and chlorine are gases, bromine is a liquid, and iodine a solid. Astatine is a highly unstable radioactive element, so currently, most of its properties are unknown due to its short half-life. Tennessine is a synthetic element also predicted to be in this group.

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Related Experiment Video

Updated: Mar 9, 2026

Identifying Per- and Polyfluorinated Chemical Species with a Combined Targeted and Non-Targeted-Screening High-Resolution Mass Spectrometry Workflow

Identifying Per- and Polyfluorinated Chemical Species with a Combined Targeted and Non-Targeted-Screening High-Resolution Mass Spectrometry Workflow

Published on: April 18, 2019

Perfluoroalkyl substances and fish consumption.

Krista Y Christensen¹, Michelle Raymond¹, Michael Blackowicz²

¹Wisconsin Department of Health Services, 1 West Wilson Street, Madison, WI 53703, United States.

Environmental Research

|January 11, 2017

Summary

This summary is machine-generated.

Seafood consumption is linked to higher levels of perfluoroalkyl substances (PFAS), a group of emerging contaminants. Understanding this association can inform public health education on reducing exposure to these persistent chemicals.

Keywords:

Fish NHANES PFAS PFOA PFOS Shellfish

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Area of Science:

Environmental Health
Toxicology
Public Health

Background:

Perfluoroalkyl substances (PFAS) are persistent environmental contaminants with documented adverse health effects.
Concerns exist regarding PFAS, including links to thyroid disease and dyslipidemia.
Seafood consumption is identified as a primary exposure pathway for PFAS in the general population.

Purpose of the Study:

To investigate perfluoroalkyl substance (PFAS) levels in a U.S. representative sample.
To identify determinants of PFAS concentrations, including demographic factors and dietary habits.
To examine associations between serum PFAS levels and self-reported fish and shellfish consumption.

Main Methods:

Utilized data from National Health and Nutrition Examination Survey (2007-2014) including serum PFAS measurements and dietary recall.
Employed ordinary least squares regression to analyze factors associated with serum PFAS concentrations.
Adjusted models for demographic characteristics and other potential exposures like military service and fast food consumption.

Main Results:

Seven PFAS were frequently detected; PFOS and PFOA were the most concentrated.
While fish consumption showed mixed associations, shellfish consumption was linked to elevated levels of most PFAS.
Specific seafood types correlated with particular PFAS, indicating varied exposure risks.

Conclusions:

Seafood consumption is demonstrably associated with elevated perfluoroalkyl substance (PFAS) levels in the general population.
These findings highlight seafood as a significant exposure source and suggest opportunities for targeted public health education and outreach strategies.