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If you're not already Solving the mercury mysteryWith so many conflicting messages and warnings from the Food & Drug Administration (FDA) and various media sources, it’s no surprise many of us are still confused about mercury content in fish and the potential risk of toxicity from over-consumption. So … which fish, how much to eat or not eat, who’s at particular risk? So many questions, but our drilled-down explanation will ease your worries and finally set the record straight.
How much per week? The average individual should aim to consume about 6 to 8 ounces of a “high-mercury” fish per week, two to three servings. That’s equivalent to one tuna steak, one can of albacore “white” tuna or one serving of swordfish or seabass. You can be more lenient with fish in the low to medium category, consuming up to 12 ounces or three to six servings per week. Use these guidelines to make fish a healthy addition to your diet as an excellent source of lean protein – tuna and salmon are also high in omega-3 fatty acids. Aim to have fish two to three times per week. Who should take extra precaution? Pregnant and nursing women, young children and individuals with compromised immune systems should refrain from consuming fish high in mercury. Mercury can pass through the placenta causing permanent damage to the developing brain of the fetus. Mercury may also cause damage to the developing brains of children, potentially causing learning deficiencies and delayed mental development. Wondering about the mercury content of your favorite fish? Test out the "mercury-content calculator" at www.gotmercury.org. |
