Mercury in Fish and Shellfish

Fish and shellfish are an important part of a healthy diet. A well balanced diet that includes a variety of fish and shellfish can contribute to heart health and childrens proper growth and development. However, nearly all fish and shellfish contain traces of mercury that accumulate in streams and oceans as they feed. Some fish are not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young childs developing nervous system.

Larger fish that have lived longer (swordfish, shark, king mackerel and tile fish) have the highest level of mercury because they’ve had more time to accumulate it.

The risks depend on the amount of fish and shellfish eaten and the levels contained. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers and young children to avoid some types of fish and only eat fish and shellfish that are low in mercury.

Fish sticks and “fast food” sandwiches are commonly made from fish that are low in mercury. Tuna steaks generally contain higher levels of mercury than canned light tuna. When choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of tuna per week. If you eat a lot of fish one week, you can cut back for the next week or two since one weeks consumption of fish does not change the level of mercury in the body at all. Just make sure you average the recommended amount per week.

By following the three (3) recommendations for selecting and eating fish or shellfish, women and young children will receive benefits and be confident that they have reduced their exposure to the harmful effects of mercury:
• Do not eat: shark, swordfish, king mackerel or tilefish
• Eat up to 12 ounces (two average meals) a week of a variety of fish and shellfish that are lower in mercury such as shrimp, canned light (albacore white tuna has more mercury than canned light tuna), tuna salmon, Pollock and catfish.
• Check local advisors (your local Health Department) about the safety of fish caught by family and friends in your local lakes, rivers and coastal areas.

Visit the FDA’s Food Safety Website at http://www.cfsan.fda.gov/ or the EPA website at http://www.epa.gov/ost/fish for a listing of mercury levels in fish.