Mercury in Fish – Less of a Problem Than We Thought?
Posted on Wednesday, October 23rd, 2013
Only 7% of mercury levels in the human body comes from fish, according to research reported by MedicalXpress.
All food – or at least all 100+ foods and drinks accounted for in the study – contributes just 17%. So saith the research.
Well that’s good…though the flipside to this means that almost 80% of a person’s body burden comes from the environment or things like vaccines and amalgam fillings.
And we might not see the same results in the near future. For the data was collected from pregnant women in the early 1990s. What a difference a few decades and climate change should make…
Killifish are not usually big eaters. But in warmer waters, at temperatures projected for the future by climate scientists, their metabolism — and their appetites — go up, which is not a good thing if there are toxins in their food.
In a lab experiment, researchers adjusted temperatures in tanks, tainted the killifish’s food with traces of methylmercury and watched as the fish stored high concentrations of the metal in their tissue.
In a field experiment in nearby salt pools, they observed as killifish in warmer pools ate their natural food and stored metal in even higher concentrations, like some toxic condiment for larger fish that would later prey on them.
The observation was part of a study showing how killifish at the bottom of the food chain will probably absorb higher levels of methylmercury in an era of global warming and pass it on to larger predator fish, such as the tuna stacked in shiny little cans in the cupboards of Americans and other people the world over.
Risks and Benefits of Fish Consumption: Yes, Mercury Is a Problem
NRDC’s Consumer Guide to Mercury in Fish