Dr. Nick Ralston leads a research group that studies the molecular mechanisms of toxicity caused by high exposures to mercury and similar agents.
He and his team recently advised the U.S. National Academy of Science and the United Nation’s Food and Agriculture Organization and World Health Organization on the biochemical reasons why ocean fish consumption prevents rather than contributes to causing mercury toxicity. This improved understanding has led to increasing adoption of the Health Benefit Value as the definitive criterion for establishing the safety and benefits of seafood consumption.