However, although seafood is a known source of mercury, little is known about other dietary components that contribute to the overall levels of blood mercury. A study published in Environmental Health Perspectives shows that eating fish may account for only 7% of the mercury in a person’s body.
The researchers concluded that the 103 foods analyzed contributed about 17% to these differences seen across the women. The seafood items examined—white fish, oily fish, and shellfish—were the biggest dietary contributors to the variation. But herbal teas, alcohol, white rice, and fresh fruit were also associated with higher levels of blood mercury. They suggest that pregnant women maintain a balanced diet, and to include fish in that balance as well as fruits and vegetables.
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Αντίκτυπος θαλασσινών στα επίπεδα υδραργύρου αίματος στις εγκύους γυναίκες