Quiet assassin from mercury-contaminated fish

According to the report of the Institute of Biodiversity and International Coalition of environmental campaign groups in December 2012, mercury pollution in fisheries is not only increasing globally , but also affirming that only A very small part of the toxic metal element is enough to limit brain development or other human health problems.

Scientists have long warned consumers about the potential dangers of mercury in other fish and seafood. However, the new report revealed that safety guidelines for seafood use in the US, Europe and elsewhere may no longer be reliable.

Edward Groth - Doctor of environmental health science said: 'The current level of mercury exposure is considered to be safe'.

Tuna, swordfish and lobster contain high levels of mercury. (Photo: Huffington Post)

One of the reports also stressed that 'daily' use of fish with high levels of mercury could harm the health of children and fetuses in pregnant women.

According to the report, about 70% of seafood contains 'low levels of mercury' and can be eaten regularly.

Cod, salmon, haddock, herring and sardines are considered low-mercury fish. Shrimp is also thought to have low mercury content. In contrast, swordfish, tuna and lobster are thought to have mercury levels that often exceed safety levels.

According to the US National Wildlife Fund, mercury can affect the nervous and reproductive systems of humans and wildlife.

However, the authors of the new report emphasize that they do not try to persuade people to stop eating fish. In fact, they agree that fish can be very beneficial for one's health. According to the National Institute of Fisheries, up to 840.00 Americans die each year from a lack of omega-3 - a fatty acid found in fish.

The solution for everyone is not to stop eating seafood. Instead, the international community needs to reduce and, if possible, limit mercury contamination in the environment to reduce mercury levels in fish.

The level of mercury in the Pacific is expected to increase by 50% by 2050, if the current pollution trend continues unabated.

"If we continue to contaminate the sea today, it is becoming more and more difficult to find safe seafood," Philippe Grandjean - professor at Harvard Medical University (USA) - Rector of the University of Health environment in southern Denmark says.