Mercury levels are rising in Hawaiian yellowfin tuna, often marketed as ahi, at a rate of nearly four percent a year as the oceans absorb the pollutant from the air, researchers said Monday. "Mercury levels are increasing globally in ocean water, and our study is the first to show a consequent increase in mercury in an open-water fish," University of Michigan researcher Paul Drevnick said. For this study, published in the Environmental Toxicology and Chemistry journal, Drevick and colleagues took a second look at data from three studies that sampled the same yellowfin tuna population near Hawaii in 1971, 1998 and 2008. The studies tallied mercury levels in the muscle of captured yellowfin tuna.
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