A team of researchers from Sweden has discovered a way to reduce mercury levels in fish by up to 35 percent. By adding the amino acid cysteine to canned tuna, they found that lab tests showed significant removal of mercury from the fish. The process works by binding mercury to cysteine, which is then removed into a liquid solution.
The researchers believe that this method could be used industrially to improve food safety and reduce mercury contamination in fish. However, further research is needed to turn this into a practical option for storage. The study’s findings have been published in Global Challenges, and the team hopes to contribute to enhanced human health by improving food safety and better utilizing restricted foods.
The benefits of eating fish outweigh the potential risks, but reducing mercury levels can provide an added layer of protection. Pregnant women and young children should still limit their consumption due to potential health risks, but for most people, the health benefits of eating fish make it a nutritious addition to a balanced diet.
Source: https://www.sciencealert.com/scientists-discover-a-simple-method-to-reduce-mercury-levels-in-tuna