Mercury in Fish

The news and media recently have generated much controversy and confusion about mercury in seafood. Though mainly targeted at pregnant and nursing women, many people are left to wonder if eating fish is still considered healthy.

While the research is still young, the following is the best information that we have to date:

• Oceans are becoming increasingly contaminated with metals, industrial chemicals, and pesticides; the most researched offenders include:
o Mercury
o Lead
o PCBs
o DDT
o Dieldrin

• The strongest concern lies in consumption of tainted fish by pregnant women, as unknown levels of ingestion may cause birth defects or cancer; small children also are a high-risk group

• Methylmercury binds to protein and is found throughout the fish muscle; so, both fish steaks and filets may contain mercury

• PCBs accumulate in fatty tissues of fish—high concentrations pose health risks to those who consume large amounts

• It can take 12-18 months to reduce levels of mercury in the body and up to 5 years to rid the body of mercury entirely; for this reason, it is important that women who expect to become pregnant decrease their intake to avoid consumption of tainted fish

• Always weigh the risk-to-benefit ratio of consuming fish for their omega-3 benefits against the potential harm from consuming fish that is possibly contaminated

• Fish that are high in omega-3s, low in environmental contaminants, and eco-friendly include:
o Wild salmon from Alaska (fresh, frozen, and canned)
o Arctic char
o Atlantic mackerel
o Sardines
o Sablefish
o Anchovies
o Farmed oysters
o Farmed rainbow trout
o Albacore tuna from the United States and Canada

• Fish oil is an alternative to consuming fish, but chemicals and metals can build up in the oil, as well; choose purified fish oil capsules as the best alternative



“It can take 12-18 months to reduce levels of mercury in the body and up to 5 years to rid the body of mercury entirely.”