Mercury enters the human body through the consumption of seafood primarily in the form of methylmercury, a toxic organic compound. Mercury is present in water bodies, and certain microorganisms convert inorganic mercury into methylmercury. This methylmercury accumulates in the tissues of fish and shellfish as they consume smaller organisms.
When humans eat contaminated seafood, the methylmercury is absorbed into the bloodstream through the digestive system. Once in the body, it can accumulate in various tissues, particularly in the nervous system, kidneys, and muscles.
Pregnant women, nursing mothers, and young children are particularly vulnerable to the harmful effects of mercury, as it can impact the developing nervous system. To minimize mercury exposure, it's advisable to choose seafood with lower mercury levels and follow dietary guidelines provided by health authorities.
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