2023-07-20 08:11:58
Consuming fish involves ingesting small amounts of mercury. However, this may vary depending on the season.
Mercury is an element that can be found in nature, especially in the oceans. However, pollution has significantly increased the profusion of the latter in the soils and waters of the globe. Therefore, all the microorganisms and animals that live there consume it without knowing it.
While mercury is of little harm to fish, it can become dangerous when consumed by humans. But the most worrying thing is that depending on the season in which the fish is caught and tasted, the risks would not be the same. In any case, this is what emerges from a Finnish study published in the journal Science Direct.
The consequence of weight loss in the life cycle of many species
For a year, researchers from the University of Helsinki have closely observed several species living in the deep boreal mesotrophic lake Pääjärvi. More specifically, they studied the impact of seasonality on the mercury content in animals. The study mainly focused on 6 different fish including zander, European perch and roach.
They then discovered thatin summer, the fish grow and gain a lot of weight. This therefore significantly increases the level of mercury present in their bodies. But in winter and during spring spawning, they lose a good part of their mass without eliminating the accumulated mercury in the same way. Moreover, in winter, it is more difficult for them to bear the cold and to find something to eat.
The weight/mercury ratio is therefore distorted and the fish are therefore richer in mercury in winter. However, if certain species are consumed too much, there may be a health risk.
What are the risks of consuming fish high in mercury?
Basically, as long as the quantity of mercury present in the fish does not exceed 0.5 mg/kg, there is no health risk. However, overconsumption can represent a danger to the fetus, impact the nervous system, several organs as well as the digestive system.
Health organizations therefore recommend adopting certain simple actions. Favoring small fish such as anchovies or sardines reduces exposure to mercury. Then you have to vary the species consumed because all of them have benefits for our body and our brain. Finally, be sure to monitor the origins of the fish because exposure to mercury is not the same in all seas.
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