An interdisciplinary study from the University of Bern involving Adrien Mestrot and Teresa Chávez-Capilla reveals that gut bacteria play a crucial role in converting arsenobetaine into toxic arsenic compounds. Results show that arsenobetaine, commonly found in seafood and previously considered harmless, is partly transformed into toxic arsenic compounds by the action of gut bacteria in the mammalian body. These findings raise new questions about the safety of seafood consumption.
