Fish and Mercury-Living and Learning

WHY EATING FISH MAY BE DANGEROUS 

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Fish is one of the healthiest foods available, and is a great source of protein, minerals, and good fats. However, certain fish have high doses of mercury that can be fatal. In actuality, exposure to mercury has been connected to grave health issues.

You can learn from this article if you should steer clear of fish due to possible mercury exposure.

A heavy metal that occurs naturally is mercury. Fish can accumulate the highly dangerous form of methyl mercury in their systems.

Extremely High Mercury Levels in Some Fish

Fish and other seafood contain varying amounts of mercury depending on the species and level of pollution in their environment.

In a research from 1998 to 2005, it was discovered that 27% of fish from 291 streams across the United States had higher contaminants than what was advised.

One-third of the fish caught on the New Jersey shore had mercury levels above 0.5 parts per million (ppm),  This could be dangerous for people who regularly eat these species. Generally speaking, fish with larger and longer lives have more mercury. Tilefish from the Gulf of Mexico, shark, swordfish, fresh tuna, marlin, king mackerel, and northern pike are a few of them. Larger fish frequently eat smaller fish, which have low mercury concentrations. Levels rise gradually because they find it challenging to get rid of it. This process is known as bioaccumulation. The amounts of mercury in fish are measured in parts per million (ppm). The average levels of various fish and seafood are presented below, from highest to lowest (5 Trusted Source): Mercury levels vary among different fish and seafood species. Higher levels are often found in larger, longer-living fish.

Exposure to Mercury by Fish and Humans

Eating fish and shellfish is the main method that people and animals are exposed to mercury. Your health could suffer from even little amounts of exposure. It's interesting to notice that saltwater has very low levels of methyl mercury. Algae, however, and other marine vegetation absorb it. When the fish eat the algae, they absorb and retain the mercury. The levels of larger predatory fish rise after ingesting smaller fish. In fact, larger predatory fish may have up to ten times as much mercury as the species they consume. Bio magnification is the term for this technique. US government agencies recommend keeping your blood mercury levels around 5.0 mcg per litre.

Negative Effects on Health

Serious health issues can result from mercury exposure.

Both in humans and animals, higher mercury levels have been related to cognitive problems. In a study of 129 Brazilian adults, higher mercury levels in hair were associated with a reduction in fine motor skills, dexterity, memory, and attention. Recent studies have also connected exposure to heavy metals like mercury to diseases like Alzheimer's, Parkinson's, autism, depression, and anxiety. An increased risk of heart attacks, high blood pressure, and levels of "bad" LDL cholesterol are also associated with mercury exposure.

Some Individuals Face a Greater Risk

Mercury found in fish affects people differently. As a result, certain people need to take extra precautions. The at-risk populations include young children, breastfeeding mothers, and pregnant or potentially pregnant women. Children and foetuses are more vulnerable to the harmful effects of mercury, and a child who is being breastfed or a foetus who is pregnant can both easily be exposed to mercury. The brain function of adult mice exposed to even small quantities of methyl mercury during the first 10 days after conception was found to be impaired in one investigation on animals. Another study found that the attention, memory, language, and motor skills of children who were exposed to mercury while still developing were impaired. Additionally, some research indicate that because of their typically

SUMMARY

Pregnant women, nursing mothers, young children, and those who regularly consume large amounts of fish are more likely to experience health problems due to mercury exposure. the outcome You shouldn't generally be hesitant to eat fish.

Each week, have 2 to 3 servings (227 to 340 gms) of various fish.

Select seafood and fish with low mercury content, such as salmon, sardines, cod, and shrimp.

Steer clear of fish with a higher mercury content, such as king mackerel, shark, and tilefish from the Gulf of Mexico.

When choosing fresh fish, be aware of any fish advisories for those specific streams or lakes. 

Here's an easy method for doing it. 

• Choose younger, smaller fish to reduce the bioaccumulation of poisons. Look for regional fish choices. 
• If you can, choose wild. 
• Search for certificates on seafood labels and consult local seafood guides for advice. 
• Pose inquiries at the fish counter. 

By following these recommendations, you can maximise the health benefits of eating fish while reducing your risk of mercury exposure.