Post absorption, it spreads across all bodily tissues within a mere 30 hours. Methylmercury’s absorption rates are alarmingly high: over 95% in the gastrointestinal system and around 80% through respiratory pathways. As a result, individuals, especially those who consume a lot of seafood, should be cautious and informed about their potential intake ( 6). Further emphasizing its potency, research suggests that when methylmercury enters the human system, as much as 95% of it can remain, showcasing its significant tendency for bioaccumulation. An estimated 90% of the mercury in seafood is in the form of methylmercury. While most dietary sources contain relatively low mercury levels, seafood, particularly fish and shellfish, often have much higher concentrations. Methylmercury is most often associated with seafood. Studies have shown that the major contributor to mercury exposure in humans is the ingestion of food (usually seafood), accounting for over 98% of mercury exposure ( 1). The causes of mercury toxicity are dependent upon the exposure type. What Are The Possible Causes Of Mercury Toxicity?
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