Mercury – Sources, Health Risks & Food Limits
Learn about mercury: sources in fish and environment, health risks of methylmercury, and EU safety limits for food.
Things worth knowing about "Mercury"
Mercury (Hg) is a naturally occurring heavy metal that exists in different forms.
These include elemental mercury, inorganic mercury compounds and organic compounds such as methylmercury. Methylmercury, which builds up in fish and seafood, is the most toxic form for humans.
Human exposure occurs mainly through diet, particularly by eating large predatory fish such as tuna, swordfish, or pike. Mercury can damage the nervous system, causing headaches, coordination problems, memory loss, and in severe cases, serious neurological disorders. Pregnant women and children are at special risk because methylmercury can cross the placenta and harm brain development.
The European Union has set strict maximum levels for mercury in foods. To reduce exposure, it is recommended to limit consumption of large predatory fish and to rely on diverse protein sources. On a global scale, programs aim to reduce industrial emissions and mercury use, for example in gold mining.
Key Facts about Mercury
- Heavy metal, most harmful as methylmercury in fish
- Damages the nervous system, risky for children and pregnant women
- Strict EU food limits and global reduction programs in place
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