It’s been known that exposure to the neurotoxin methylmercury (MeHg) comes mostly from eating seafood. Now, a new Harvard study has found that most of that exposure comes from tuna and shrimp, and that seafood from the Pacific Ocean accounts for more than half of all exposure.
Senior author of the study was Elsie Sunderland, associate professor of environmental science and engineering in the Department of Environmental Health at Harvard T.H. Chan School of Public Health and at the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).
Read a Harvard Gazette article: Study tracks mercury sources in seafood