Final answer:
The environmental exposure to mercury through eating fish from the Great Lakes can have an increased risk of mercury toxicity, and the risk can vary depending on the fish species.
Step-by-step explanation:
The environmental exposure to mercury through eating fish from the Great Lakes can have an increased risk of mercury toxicity.
This is because fish higher up in the food chain generally have higher levels of mercury as a result of biomagnification.
Therefore, consuming large quantities of fish from the Great Lakes can lead to a higher risk of mercury poisoning.
It's important to note that the risk of mercury exposure can vary depending on the fish species.
Some species may have higher mercury levels than others.
The United States Environmental Protection Agency (EPA) recommends avoiding certain fish high in mercury, such as swordfish, shark, king mackerel, and tilefish, and instead opting for fish low in mercury, such as salmon, tilapia, shrimp, pollock, and catfish.