The presence of mercury in fish poses a health risk to those who consume it, particularly pregnant women, nursing mothers, and young children. Mercury is concentrated in the bodies of fish and shellfish, often in the form of methylmercury, a highly toxic organomercury compound. Because this element is known to bioaccumulate in humans, bioaccumulation in seafood carries over into human populations, resulting in mercury poisoning. Mercury is hazardous to both natural ecosystems and humans because it is a highly toxic metal, particularly due to its neurotoxic ability to harm the central nervous system.
Mercury is a naturally occurring element that can be found in the environment, including bodies of water. It is also released into the environment as a result of human activities such as coal combustion and industrial processes. Mercury can accumulate in the tissues of fish and other aquatic organisms, primarily in the form of methylmercury, a highly toxic compound.
Mercury clearly rises through the food chain in human-controlled fish ecosystems, which are typically done for market production of desired seafood species, via fish consuming small plankton as well as non-food sources such as underwater sediment.
Fish absorb mercury into their bodies when they consume food or come into contact with mercury-contaminated water. Larger and older fish have higher levels of mercury because they have had more time to accumulate it over their lives. Depending on their feeding habits and habitat, some fish species are more vulnerable to mercury accumulation than others.
Consuming fish containing high levels of mercury is risky for human health, especially for vulnerable populations such as pregnant women, nursing mothers, and young children. Mercury toxicity can harm the nervous system, causing developmental problems in children and neurological problems in adults.
Heavy metals, particularly mercury, and fat-soluble pollutants from water pollution have been found in varying amounts in fish products. Long-lived and high-on-the-food-chain fish, such as marlin, tuna, shark, swordfish, king mackerel, and tilefish, have higher mercury concentrations than others. Because cetaceans (whales and dolphins) bioaccumulate mercury and other pollutants, populations that consume whale meat, such as the Japanese, Icelanders, Norwegians, and Faroese, are also at risk of mercury poisoning.
To reduce the risks associated with mercury in fish consumption, regulatory authorities issue guidelines on fish consumption, particularly for vulnerable populations. These guidelines may include recommendations on the types and amounts of fish that are safe to consume. It is generally advised to limit consumption of fish known to contain high levels of mercury, such as shark, swordfish, king mackerel, and tilefish. Instead, choosing fish with lower mercury levels, such as salmon, shrimp, and catfish, is often recommended.
