In case there weren’t already enough reasons to limit global warming to less than 1.5 degrees Celsius, a new study released in Nature reveals that even a 1 degree increase in ocean temperatures leads to a significant increase in mercury exposure among fish — and the people that consume them. The joint study was published by Harvard’s School of Public Health and School of Engineering and Applied Sciences and used a variety of simulation models to examine and predict how environmental factors affect the levels of mercury in cod and dogfish.