Mercury accumulation: Sharks are apex predators and occupy the top of the marine food chain, leading to the bioaccumulation of mercury in their tissues. Mercury is a toxic substance that can cause neurological damage, particularly in developing fetuses and young children. Consumption of shark meat can expose individuals to high levels of mercury, posing health risks.
Ciguatera fish poisoning: Some shark species, especially larger ones like barracuda and king mackerel, can carry a toxin called ciguatera. This toxin accumulates in the fish's flesh and can cause ciguatera fish poisoning in humans who consume it. Symptoms of ciguatera poisoning include gastrointestinal distress, neurological effects such as tingling sensations and weakness, and even cardiovascular problems in severe cases.
Overfishing and sustainability concerns: Many shark species are facing population declines due to overfishing and the demand for their fins, meat, and other body parts. Some shark species have slow growth rates and low reproductive rates, making them highly vulnerable to overexploitation. Consuming shark meat contributes to the unsustainable fishing practices that threaten the conservation of these vulnerable species.
High levels of urea: Shark meat often contains high levels of urea, which is a nitrogenous waste product excreted by the kidneys. Excessive consumption of urea can put additional strain on the kidneys and may contribute to health problems in individuals with kidney conditions.
Precautionary measures: Due to the potential health and conservation concerns associated with shark consumption, regulatory agencies in various countries recommend limiting or avoiding the consumption of certain shark species or advise pregnant women and young children to refrain from consuming shark meat altogether.