mercury in fish

[Guest guest]

The following is from a flyer from Whole Foods market:

" Which fish are considered low in mercury? In general, smaller fish

have less mercury than larger fish. The older and larger the fish,

the greater the potential for high mercury levels in their bodies.

Commercially available fish lower in mercury include:

Catfish,crab, flounder/sole, grouper, haddock, herring, lobster,

mahi-mahi, ocean perch, oysters, rainbow trout, salmon, sardines,

scallops, shrimp, spiny lobster, tilapia, farmed trout.

The species in canned tuna tend to be smaller than the long lived

larger tuna used in the fresh and frozen market, which can

accumulate higher levels of mercury. Choose " chunk light "

or " chunk " canned tuna as they tend to contain less mercury than

canned tuna labeled " solid white " or " chunk white " (only albacore

tuna can be labeled white). Light tuna can come from different

types of tuna, including skipjack, tongol, and to a lesser extent,

yellowfin and smaller varietes of bigeye tuna. Although tuna is a

very convenient source of protein, in order to reduce the rish of

methylmercury consumption it is important to eat a variety of

different species of fish.

US food and drug administraion food information line:

1 888 safefood (1 )

FDA food safety website: www.cfsan.fda.gov

EPA mercury website: www.epa.gov/mercury/

read National academy of science report: Toxicological Effects of

Methylmercury at: www.4nas.edu/news.nsf/isbn/0309071402

"

, mom to Broderick ASD

SCD 3 months