What characteristic allows methylmercury and PCBs to accumulate in oily fish fatty tissues?
Answer
They are fat-soluble
The primary reason contaminants like methylmercury and Polychlorinated biphenyls (PCBs) pose a risk when consuming oily fish is their chemical property of being fat-soluble. This solubility means these environmental pollutants have a strong affinity for lipids, or fats. Since oily fish, by their nutritional definition, contain higher proportions of these fatty tissues compared to lean fish varieties, these contaminants concentrate and bioaccumulate within the fish's body fat over time, leading to higher exposure risks for the consumer.
Related Questions
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