Top Highlights
Researchers found microplastics in 88% of tested protein samples, spanning all 16 categories.
Breaded shrimp had the most, while plant-based and chicken nuggets also ranked highly.
Highly processed proteins contained more particles, though fresh seafood also showed contamination.
US adults were estimated to consume 11,000 particles yearly; health effects remain uncertain.
1. Breaded shrimp leads the list
Microplastics—plastic pieces smaller than 5 millimeters—showed up in 88% of 111 protein samples tested. In this study, breaded shrimp had the highest average: 370 particles per serving.
That figure is striking. Still, it describes the samples tested, not every serving sold. The research covered products bought in the Portland, Oregon, area and fresh seafood from local fishing boats.
2. Plant-based and chicken nuggets follow
Plant-based nuggets averaged 73 particles per serving. Conventional chicken nuggets averaged 62. Next came pollock fish sticks, at 58 particles, and plant-based fish sticks, at 46.
By comparison, chicken breast averaged two particles per serving, while pork loin chops averaged four. Tofu averaged seven. The pattern suggests that processing may matter: Highly processed products had more particles per gram. However, fresh-caught seafood also contained microplastics, so contamination can occur before food reaches a factory or store.
3. Better research can guide practical choices
Researchers estimated that U.S. adults consume about 11,000 particles a year from the protein products included in their analysis. Under a higher-exposure scenario, the estimate reached 3.8 million. These are estimates, not direct measurements of what each person eats.
Microplastics have been found in human tissues, but their health effects remain uncertain. Therefore, the findings are not a reason to avoid protein foods or assume one product is risk-free. Instead, they point to a need for stronger research into where particles enter the food supply and what exposure means for health. Better testing could help improve food production and give consumers clearer guidance.
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