The health body explains that mercury levels differ from one fish species to the next due to factors such as the type of fish, size, location, habit, diet and age.
It explains: “It’s important to remember that the body can and does get rid of mercury over time. So people only go over the safe levels if they eat a lot of high mercury-containing fish regularly over many months.”
This chimes with reports put out by Science Daily in 2013, explaining that organic mercury compounds in fish had deleterious effects on the central nervous system when consumed regularly.
Among the many effects of their exposure are visual disturbances, which had previously been taught to stem from mercury-induced damage to the brain’s visual cortex.
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