Human activities, such as farming, burning coal, and using mercury in manufacturing, increase the mercury cycling through the air, water, and soil.
In water, mercury shifts its molecular shape and turns to methyl-mercury. Fish and other marine animals take in this mercury. When someone consumes fish and seafood that has mercury, they take in the mercury, and in very great quantities, it could be dangerous. Mercury can exit the person over time in the urine, stool, and breast milk.
Keep Away from Mercury-Containing Fish and Seafood
For the majority of individuals, the amount of mercury taken in by consuming fish and shellfish isn't a wellness concern. Generally, shellfish and fish are great foods. They provide superior-quality protein and other types of important nutrients, include low saturated fat, and provide omega-3 fatty acids, a form of essential fatty acid. A stable diet that involves fish and shellfish may lead to good heart health and a child’s development and growth.
However, almost all seafood and shellfish have traces of mercury. A few have extremely high amounts. Consuming massive amounts of these shellfish and fish may cause high amounts of mercury in the individual. Inside a fetus or baby, this may harm the brain and nerves (nervous system).
Due to the mercury contained in fish, the United States FDA (Food and Drug Administration) and U.S. EPA (Environmental Protection Agency) suggest the following individuals to keep from consuming fish that are high in mercury and to consume restricted quantities of other types of seafood and shellfish that have lower amounts of mercury:
- Females who can get pregnant
- Mothers who are nursing
- Pregnant women
- Younger children and babies
If you're worried about your or your child's mercury levels, speak with the physician or local wellness department regarding testing for mercury.
How should one shift their eating habits to decrease their exposure to mercury in fish and other seafood? The Food and Drug Administration and Environmental Protection Agency advise females who can get pregnant, pregnant women, and young children in the following way:
- Don't consume shark, swordfish, king mackerel, or tilefish, since these animals all have high amounts of mercury.
- Consume to twelve oz (340 g) per week (two average meals) of a variety of shellfish and fish that have lower amounts of mercury.
- Five of the most typically consumed fish that include low amounts of mercury are shrimp, canned salmon, tuna, catfish, and pollock.
- Another commonly consumed fish, white ("albacore") tuna, contains more mercury than canned light tuna. So, when choosing two meals of shellfish and fish, someone can consume up to six oz (170 g) per week (one average meal) of white tuna.
More You can Do to Avoid Mercury in Fish
Read through local advisories about the safety of seafood caught by family and friends in the local lakes, rivers, and coastal regions. When no such advice is given, consume to six oz (170 g) a week (one average-sized meal) of fish taken from local lakes and ponds, but do not consume any other fish during that week.
Should someone who is planning a pregnancy be worried?
Mercury collects in the blood over time and gradually exits the body through urine, stool, and breast milk. If you consume a lot of seafood high in mercury, it can take up to a year for the mercury level to decrease after you stop consuming the fish.
If you choose to get pregnant or have an unexpected pregnancy, you could take in dangerous amounts of mercury. While increased amounts of mercury generally don't bring about significant health issues, they can affect a developing baby. If someone is of childbearing age, they should try to conform to the guidelines above when consuming fish.
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References:
U.S. Food and Drug Administration (2004). "What you need to know about mercury in fish and shellfish: 2004 EPA and FDA advice for women who might become pregnant, women who are pregnant, nursing mothers, young children."
U.S. Department of Health and Human Services, U.S. Environmental Protection Agency (2006). "Mercury Levels in Commercial Fish and Shellfish."
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