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Research Outline
Prepared for Ann S. | Delivered May 1, 2020
Canned Fish
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Goals
To determine whether canned fish is safe to eat, specifically regarding mercury levels in farmed fish versus wild-caught fish.
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Early Findings
Mercury Accumulation in Fish
Mercury
is a heavy metal that is found naturally in the environment. It can also be released into the environment through industrial processes and volcanic eruptions.
In general, fish and shellfish absorb mercury in lakes, rivers, streams, and oceans due natural concentrations in the water, as well as
water pollution
. Ocean water has lower levels of mercury, however, algae and other plants in the ocean absorb what mercury is in the water and these plants are then eaten by fish.
Mercury is not easily excreted, and overtime, through
bioaccumulation
, the mercury concentration becomes methylmercury, a highly toxic organic form that may cause
health problems
at certain levels in the human body.
Mercury levels may vary by the species of fish and the amount of water pollution in their environment. In addition, since larger fish tend to eat smaller fish and mercury is not easily excreted,
bigger and older fish
tend to have higher concentrations of mercury in their systems. This process is known as
biomagnification
.
Farm-raised fish are typically raised in tanks and/or pens located in rivers, lakes, or oceans. Therefore, they have the
same exposure to mercury
as wild-caught fish.
Health Effects of Mercury Poisoning
A study published by the Journal of
Preventative Medicine
and Public Health reported that about 75% to 90% of organic mercury found in fish is methylmercury and about 80% to 90% of organic mercury in the human body comes from eating fish.
High levels of mercury exposure has been linked with
brain issues
including a decrease in motor skills, memory retention, dexterity, and attention span.
It has also been linked to
diseases
such as Alzeihemer's, Parkinson's, Autism, Lupus, and
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lateral sclerosis.
Mercury exposure has also been linked to an increased risk of
heart attacks
, LDL cholesterol, and high blood pressure.
Due to
high-levels of zinc
, protein, DHA, omega-fatty acids, iron, and zinc found in fish, women who are
pregnant or breastfeeding
and young children should consume fish on a regular basis. However, this population is also at a higher risk of
health related issues
due to high levels of mercury consumption. Therefore, this population should avoid
high mercury level
fish such as shark, swordfish, king mackerel and tile fish.
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