Mercury in Our Food.
Pablo A NogaraMarcelo FarinaMichael AschnerJoão Batista Teixeira RochaPublished in: Chemical research in toxicology (2019)
The methylation of mercuric mercury (Hg2+) in the aquatic sediments produces methylmercury (CH3Hg+), which is biomagnified along the food chain. The ingestion of piscivorous fish or aquatic mammals by pregnant women is of concern because it can cause long-lasting neurobehavioral deficits in their offspring.