What common characteristic of sardines and anchovies results in lower levels of contaminants like mercury compared to larger fish species?
Answer
They are small, relatively short-lived fish
A major health benefit shared by both sardines and anchovies stems from their position in the marine food web. Because they are small fish that live for shorter periods, they have less time to accumulate significant levels of environmental contaminants, such as mercury, compared to larger, predatory fish species that consume many smaller organisms over long lifetimes. This low accumulation rate is a crucial factor contributing to their overall nutritional safety profile.
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