Discussion

The biggest contributor to the accumulation of mercury levels in the human body is the consumption of fish and seafood.

            

In a study conducted by Decima Research, it was discovered that about 80% of Canadians eat fish for at least one meal per week. A recommendation by Canada’s Food Guide suggests that  at the least two servings of 75 grams of fish should be eaten per week.

 

What can we do to lower the intake of mercury?

 

             Fish consumption should not be decreased; but rather, the type of fish being consumed should be monitored carefully. The larger fish with higher concentrations of mercury should be avoided such as shark, swordfish and tuna. On the other hand, salmon, herring, sardines, char, Atlantic mackerel and rainbow trout are encouraged to be eaten because they are high in omega-3-fatty acids and lower in mercury concentrations.

 

             Research is still being conducted on the effects of mercury on the human body. Studies are being conducted to find out how mercury affects the neurological development of children and whether or not there is a connection with autism. Also the effects on pregnant women and their fetuses are a major area of study.

 

 

 

 

How Much Mercury Are We Really Taking In?

King’s Christian Collegiate

Christina Hong