Why should regular consumption of brown crab meat be limited for frequent fish eaters?
Answer
It is subject to consumption frequency limits due to mercury concerns
The text draws a distinction between the consumption recommendations for different parts of the crab meat. While white crab meat is generally recommended for consumption without any stated consumption limits, the brown meat from crabs requires a moderation advisory. Specifically, individuals who regularly consume fish should limit their intake of brown crab meat. This limitation is tied to accumulation concerns, implicitly relating to heavy metals like mercury, which are prevalent in the marine environment and concentrate in filter feeders or larger species. This highlights the need for nuance in safe consumption, even within the same species.
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