Mercury is a heavy metal found naturally in air, water and soil. It’s released into the environment in several ways food, including through industrial processes like burning coal or natural events like eruptions.
Three main forms exist — elemental (metallic), inorganic, and organic.
People can be exposed to this toxin in a number of ways. Such as breathing in mercury vapors during mining and industrial work.UFABET
You can also be expose by eating fish and shellfish because these animals absorb low concentrations of mercury due to water pollution.
Over time, methylmercury — the organic form — can concentrate in their bodies.
Methylmercury is highly toxic, causing serious health problems. When it reaches certain levels in your body.
Some Fish Are Extremely High in Mercury.
The amount of mercury in fish and other seafood depends on the species and the levels of pollution in its environment.
One study from 1998 to 2005 found that 27% of fish from 291 streams around the United States contained more than the recommend limit.
Another study discover that one-third of fish caught on the New Jersey shore had mercury levels higher than 0.5 parts per million (ppm). A level that could cause health problems for people who eat this fish regularly.
Overall, larger and longer-lived fish tend to contain the most mercury.
These include shark, swordfish, fresh tuna, marlin, king mackerel, tilefish from the Gulf of Mexico, and northern pike.
Larger fish tend to eat many smaller fish, which contain small amounts of mercury. As it’s not easily excreted from their bodies, levels accumulate over time. This process is known as bioaccumulation .
Mercury levels in fish are measured as parts per million (ppm). Here are the average levels in different types of fish and seafood, from highest to lowest:
- Swordfish: 0.995 ppm
- Shark: 0.979 ppm
- King mackerel: 0.730 ppm
- Bigeye tuna: 0.689 ppm
- Marlin: 0.485 ppm
- Canned tuna: 0.128 ppm
- Cod: 0.111 ppm