We knew the aftermath of the oil spill in the Gulf was going to be devastating. We knew the environment was compromised and that plants, animals and other wildlife would be affected by the millions and millions of gallons of oil inundating the area.
Now another ailment to add to the list: potential cancer. As reported by Kate Sheppard with Mother Jones, researchers at Oregon State University are finding elevated concentrations of carcinogenic chemicals in the Gulf in increasing amounts each month.
This is a concern not only for those who are living or working in the region, but for anyone who eats Gulf seafood as well. As a recent piece published in the Journal of the American Medical Association noted, “Although vertebrate marine life can clear PAHs from their system, these chemicals accumulate for years in invertebrates.” This of course raises concerns about the long-term safety of seafood—specifically, shrimp, oysters, crabs, and other invertebrates.
Sheppard puts it well when she states, “Still more evidence that, just because you can’t see the oil in the Gulf, that doesn’t mean it’s not there.”