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Add another item to the ever-growing list of the dangerous impacts of global climate change: Warming oceans are leading to an increase in the harmful neurotoxicant methylmercury in popular seafood, including cod, Atlantic bluefin tuna and swordfish, according to research led by the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Harvard T. H. Chan School of Public Health (HSPH).
Researchers developed a first-of-its-kind, comprehensive model that simulates how environmental factors, including increasing sea temperatures and overfishing, impact levels of methylmercury in fish. The researchers found that while the regulation of mercury emissions have successfully reduced methylmercury levels in fish, spiking temperatures are driving those levels back up and will play a major role in the methylmercury levels of marine life in the future.
Research - Nature
The research is published in Nature.
"This research is a major advance in understanding how and why ocean predators, such as tuna and swordfish, are accumulating mercury," said Elsie Sunderland, the Gordon McKay Professor of Environmental Chemistry at SEAS and HSPH, and senior author of the paper.
Future - Mercury - Levels - Fish - Grail
"Being able to predict the future of mercury levels in fish is the holy grail of mercury research," said Amina Schartup, former research associate at SEAS and HSPH and first author of the paper. "That question has been so difficult to answer because, until now, we didn't have a good understanding of why methylmercury levels were so high in big fish."
It's been long understood that methylmercury, a type of organic mercury, bioaccumulates in food webs, meaning organisms at the top of the food chain have higher levels of methylmercury than those at the bottom. But to understand all the factors that influence the process, you have to understand how fish live.
Things - Eat - Swim
If you've ever owned a goldfish, you know that fish do pretty much two things: eat and swim....
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