[en] Highlights: • This is the first experimental assessment on loss of ²¹⁰Po in seafood from Kuwait. • The Study provides a realistic assessment of dose to humans from cooked seafood. • The seafood consumption in Kuwait varied between 35 and 203 g. • The CED in Kuwait varies between 37 and 240 μSv.y-1 from seafood consumption. - Abstract: An experimental study was conducted to assess loss of ²¹⁰Po due to cooking fresh seafood, and provide a more realistic and reliable dose estimate that humans may receive from consuming cooked seafood. Fresh fish and shrimp samples from Northern Gulf waters were grilled and boiled to simulate the effect of different cooking methods. Sixteen different species of fish were compared and significant differences in ²¹⁰Po concentration in uncooked samples were observed between species (ANOVA I, F_15,79 = 362.81, p 210Po concentration ranging from 14 to 58% compared to the uncooked samples, with no difference between grilled or boiled treatments. The effect of the cooking and shrimp treatment on ²¹⁰Po concentration was tested using ANOVA II after logarithmic transformation. Cooking led to a significant 38% reduction of ²¹⁰Po concentration as compared to uncooked treatments with no difference between grilled and boiled samples (ANOVA I: F_3,99 = 14.72, p 210Po concentration as compared to all other treatments. As a consequence, cooked deveined shrimp contained an 84% lower ²¹⁰Po concentration than whole uncooked shrimp. As ²¹⁰Po is known to be the major contributor to radiation dose in humans consuming seafood, based on the results obtained, it is evident there is a need to re-examine how committed effective doses (CEDs) are best calculated for seafood consuming populations considering that most populations consume fish and shellfish cooked.