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Further research is needed to determine how selenium and mercury interact when it comes to environmental mercury exposure or their concomitant consumption in fish or whale meat.
Over the last decade there has been an increase in consumption in fish and fishery products by the 30 to 50 year age group, while the consumption by other age groups has been decreasing.
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In our study, some of the exposures were chronic in nature and included exposures to methylmercury (certainly for fish consumption in Amazonian populations, where fish form the major portion of the protein consumed) [ 30, 50].
The consumption of THg in fish and seafood by an adult weighing 60 kg is estimated at 3.2% and 5.6% of PTWI (Provisional Tolerable Weekly Intake).
However, in particular communities with high fish consumption and relatively high DDT concentration in fish, consumption of fish can also be an important source of DDT in Tropical regions (Barnhoorn et al. 2009; Kannan et al. 1992).
Further, though food frequency methods are often used in assessing fish consumption in similar studies [ 17], fish consumption could be misclassified if recall of typical consumption is biased.
In 2013 there was an increase in trends of fish consumption in Bulgaria, however since 2014 fish consumption has started to decrease, reaching 5 kg per capita.
Scaling factors were multiplied by the mean per capita Hg intake to allow for variability in fish consumption rates.
A longer period was considered unnecessary since we have previously found that this has no significant effect on oxygen consumption in coral reef fish of these families [31].
The Japanese have a culture deeply rooted in fish consumption, with a seafood per capita consumption of 70 kg per year (Kakuchi, 2003).
The advantages of eating fish are many; unfortunately fish consumption in the United States, especially if you exclude breaded deep-fried fish, is extremely low.
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