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Study investigates the mercury content of various fish products


In a study, researchers from Pavol Jozef Safarik University in Slovakia looked at mercury contamination in fish and seafood and its potential health risks. Their findings were published in the Annals of Agricultural and Environmental Medicine.

  • Excessive exposure to mercury is linked to adverse health risks, in particular, to the central nervous system and the kidneys.
  • The researchers attempted to identify mercury concentrations in fish and fish products sold in eastern Slovakia.
  • A total of 384 samples of fish and fish products from Kosice, Slovakia were collected. Researchers then used atomic absorption spectrometry to determine mercury content.
  • The findings revealed that 50.52 percent of the samples had mercury levels above EU standards.

The team concluded that fish and fish product consumption is not suggested for at risk groups (i.e., children, women of childbearing age, pregnant women and nursing mothers), given the side effects that come with eating contaminated fish and fish products.

Learn more about mercury contamination and its potential health risks at HeavyMetals.news.

Journal Reference:

Kimakova T, Kuzmova L, Nevolna Z, Bencko V. FISH AND FISH PRODUCTS AS RISK FACTORS OF MERCURY EXPOSURE. Annals of Agricultural and Environmental Medicine. 2018;25(3):488–493. DOI: 10.26444/aaem/84934



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