Nutrition specialists recommend consuming three or four portions of fish per week, due to the essential nutritional properties that this food provides to the body. Among these benefits, the supply of healthy fats, such as omega-3, which is fundamental for the functioning of the brain and retina, stands out.
However, fish consumption also presents risks associated with the mercury content present in some species. According to the article, four fish species are under scrutiny for presenting high levels of this heavy metal, representing a concern for the health of consumers who wish to avoid mercury exposure.
The issue of mercury in fish is particularly relevant because this metal can accumulate in fish tissues, especially in larger predatory species. Consumers who follow health recommendations should be aware of which species to avoid or limit in their regular consumption.
