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Mercury (Hg) is found in food in various chemical forms, which differ in terms of accumulation, transport, and toxicity. Although methylmercury (CH 3 Hg) is the predominant mercury species in the diet, contributed mostly by seafood products, there is also a contribution of inorganic mercury [Hg(II)] from vegetables, cereals, and seafood products. The main pathway for exposure to mercury is...
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