Robbie Williams ate a portion of fish twice a day. The British singer almost died of mercury poisoning as a result. But what is the chance that you will really get that sick from eating fish?
First of all, fish is very healthy. It contains vitamin D, selenium and proteins and is low in saturated fat, but above all it contains omega 3 fatty acids that have a beneficial effect on the heart and blood vessels. A serving of fish once or twice a week has been linked to a lower risk of heart disease, stroke, Alzheimer’s and other chronic diseases.
But yes, one or two servings a week is of course very different from fish on the menu twice a day. “Numerous pollutants, such as polychlorinated biphenyls (PCBs), dioxins and pesticide residues, find their way into our food, including fish”, says science expert The last news Martijn Peters. “Mercury, a mineral that is also found in nature, should be of greatest concern to us.”
“Usually the mercury content of the average fish-eater does not exceed 10 micrograms per liter,” says Peters. “If you have more than 100 micrograms per liter, various neurological symptoms can occur: numbness in the hands and feet, depression, sudden mood swings, memory problems, tremors in the hands …”
But it is by no means fatal. Then you must have 800 micrograms per liter in your blood. Your body will therefore warn you in advance if you consume too much mercury. To be on the safe side, do not eat more than two to three servings of fish per week. Tuna, swordfish and mackerel are especially high in mercury.
Bron (nen): The last news
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