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Mercury In Fish Update
May 1, 2006
The Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) have published an advisory informing women who may become or are pregnant, nursing mothers and parents of young children of the positive health benefits from eating fish, while warning of the hazards of mercury levels in certain fish. Research shows that high levels of mercury in the bloodstream of unborn babies and young children may harm the developing nervous system. Follow these three recommendations to minimize exposure to the harmful effects of mercury:
1. Avoid shark, swordfish, King Mackerel or tilefish because they contain high levels of mercury.
2. Eat up to 12 ounces (two average meals) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish or shellfish that are low in mercury are shrimp, canned light tuna (not to be confused with albacore tuna, which has more mercury in it), salmon, pollock and catfish.
3. Check local advisories about the safety of fish caught by family and friends in local lakes, rivers and coastal areas. Eating up to six ounces per week of fish from local waters is safe, but don't consume any other fish that week.
