We know that the consumption of fish is beneficial for health due to the contribution of unsaturated fatty acids. However, there is some concern about the risks that mercury in fish can produce.
Therefore, in this article we will see if mercury is really dangerous, what is the safe amount for its consumption and in which fish we find it in greater quantity. Find out!
The mercury in fish
Mercury is found naturally in soil, water, plants, and the body of animals. The problem is that human activity contributes large amounts of mercury to the environment, through the incineration of solid waste, the use of fossil fuels or the use of this metal in industries.
Mercury passes to fish through food, so that the most predatory fish, which are also the largest, accumulate more.
Risks of consuming mercury in fish
The toxicity of mercury depends on its chemical form, type, exposure dose, and age at which it is produced. Of all the chemical species of mercury present in food, the organic compound methylmercury is the one that shows the highest toxicity. It is found mainly in fish and shellfish.
This chemical form can affect the kidneys and central nervous system, especially during development, by crossing both the blood-brain barrier and the placenta. It can also cause alterations in the normal development of the brain of infants and, at higher doses, induce neurological changes in adults. This is stated by a study published in the Journal of Molecular Neuroscience.
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