Humans who eat fish are exposed to mixtures of healthful nutrients and harmful contaminants that are influenced by environmental and ecological factors. Marine fisheries are composed of a multitude of species with varying life histories, and harvested in oceans, coastal waters and estuaries where environmental and ecological conditions determine fish exposure to both nutrients and contaminants. Many of these nutrients and contaminants are thought to influence similar health outcomes (i.e., neurological, cardiovascular, immunological systems). Therefore, our understanding of the risks and benefits of consuming seafood require balanced assessments of contaminants and nutrients found in fish and shellfish. In this paper, we review some of the reported benefits of fish consumption with a focus on the potential hazards of mercury exposure, and compare the environmental variability of fish oils, selenium and mercury in fish. A major scientific gap identified is that fish tissue concentrations are rarely measured for both contaminants and nutrients across a range of species and geographic regions. Interpreting the implications of seafood for human health will require a better understanding of these multiple exposures, particularly as environmental conditions in the oceans change.

中文翻译：

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海洋食物网中的汞、硒和鱼油及其对人类健康的影响


吃鱼的人类会接触到受环境和生态因素影响的健康营养物质和有害污染物的混合物。海洋渔业由具有不同生活史的多种物种组成，在海洋、沿海水域和河口捕捞，这些地方的环境和生态条件决定了鱼类对营养物质和污染物的暴露程度。许多营养物质和污染物被认为会影响类似的健康结果（即神经系统、心血管系统、免疫系统）。因此，我们对食用海鲜的风险和益处的了解需要对鱼类和贝类中的污染物和营养物质进行平衡评估。在本文中，我们回顾了一些报道的鱼类消费益处，重点关注汞暴露的潜在危害，并比较了鱼类中鱼油、硒和汞的环境变异性。发现的一个主要科学差距是，很少测量各种物种和地理区域的鱼类组织中污染物和营养物质的浓度。要解释海鲜对人类健康的影响，需要更好地了解这些多重暴露，特别是在海洋环境条件发生变化的情况下。