Health Hazards
See also: Health hazards of eating fish and Mercury in fishFish and shellfish have a natural tendency to concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organic compound of mercury. Species of fish that are high on the food chain, such as shark, swordfish, king mackerel, albacore tuna, and tilefish contain higher concentrations of mercury than others. This is because mercury is stored in the muscle tissues of fish, and when a predatory fish eats another fish, it assumes the entire body burden of mercury in the consumed fish. Since fish are less efficient at depurating than accumulating methylmercury, fish-tissue concentrations increase over time. Thus species that are high on the food chain amass body burdens of mercury that can be ten times higher than the species they consume. This process is called biomagnification. The first occurrence of widespread mercury poisoning in humans occurred this way in Minamata, Japan, now called Minamata disease.
Shellfish are among the more common food allergens.
Read more about this topic: Seafood
Famous quotes containing the word health:
“However strongly they resist it, our kids have to learn that as adults we need the companionship and love of other adults. The more direct we are about our needs, the easier it may be for our children to accept those needs. Their jealousy may come from a fear that if we adults love each other we might not have any left for them. We have to let them know that it’s a different kind of love.”
—Ruth Davidson Bell. Ourselves and Our Children, by Boston Women’s Health Book Collective, ch. 3 (1978)