Mercury in fish can be toxic to people if consumed in excess. A group of researchers from the Institute for Environmental Diagnosis and Water Studies (IDAEA) of the Higher Council for Scientific Research (CSIC) has analyzed the concentrations of this metal in 58 species of fish and shellfish –and more than 1,300 specimens– that is consumed by people and that are sold in the markets of Spain (Menorca, Mallorca, Ibiza, Alicante, Ametlla de Mar and L’Ampolla), Italy, France and on a regular basis.
Of all of them, the experts found that only 13 specimens had amounts of mercury below those marked as safe by the European Union (EU). This metal consumed in excess can damage the lungs, kidneys and the nervous and cardiovascular systems, especially in pregnant women and children.
Of the 58 species analysed, only 13 met the EU thresholds for human intake in all cases
Mercury is unique in that it can be transported over long distances and accumulate in water, where it is absorbed by fish and other organisms. After this, the fish and shellfish are captured by humans, hence most of the consumption of this mineral in humans comes from the intake of fish and shellfish.
13 fish with low levels of mercury
As reflected in the results of the research, which has been published in the journal Environmental Pollution, the fish with safe levels of mercury are:
“Consuming these species minimizes our intake of mercury, which is the price to pay when eating fish. In addition, these fish have a good amount of unsaturated fatty acids, which are more beneficial from a nutritional point of view”, explains Joan O. Grimalt, principal investigator of the study.
In any case, the potential human consumption of these species as the only source of fish would imply estimated weekly intakes that would represent between 49% and 70% of the recommended provisional tolerable weekly intake of methylmercury in the worst case.
On the other hand, the expert emphasizes that according to these findings, the health authorities of the countries should pay special attention to the species of fish and shellfish that have the highest levels of mercury and make the appropriate preventive health recommendations to inform of the risks of its consumption and avoid harm to the population.
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