Mercury is the only metal liquid at standard conditions for temperature and pressure, with a melting point of −38.83°C. 
Its boiling point of 356.73°C gives it one of the narrowest liquid ranges of any metal. It is highly toxic by ingestion or inhalation of the dust, and mercury poisoning can also result from exposure to soluble forms, inhalation of mercury vapour, or eating fish contaminated with mercury (source: wikipedia.org).
Because fish intake is a major source of exposure to mercury, the mercury content of fish may be exposed to human via its n–3 fatty acids. Knownly, intake of fish or fish oils (long-chain n–3 polyunsaturated fatty acids) has long been hypothesized to prevent cardiovascular events and it has been suggested that mercury may counteract the beneficial cardiovascular effects of n–3 fatty acids in fish according to one of NEJM medical journals.
The counteract of beneficial cardiovascular effect mainly regards to the association of mercury with the risk of myocardial infarction, then Eliseo Guallar, M.D. and colleagues evaluated this association and tested the hypothesis that high mercury levels may offset the inverse association between fish oil consumption and myocardial infarction through assessed the joint association of mercury levels in toenail clippings and docosahexaenoic acid levels in adipose tissue with the risk of a first myocardial infarction.
Find out more about Mercury Poisoning in Fatty Acid and Its Association to Cardiovascular Event here, 8 pages of 112 KB pdf filetype (source: content.nejm.org). Browse another Cardiovascular event articles in this site.
