Dartmouth’s Celia Y. Chen, a professor of biological sciences and one of the study’s researchers, says the research is based on three studies to which more than 70 scientists contributed, and shows the sources of the mercury that ends up in seafood consumed by humans.
“I talk to my mom and I talk to my friends and they all know about mercury in seafood, but they don’t know where it comes from,” Chen tells the Union Leader. “Where does it come from, and how does it get into fish and what are the fish that people should and shouldn’t eat?”
Read the full story, published 12/10/12 in the Union Leader.
