Mercury Levels are High in Tuna and Sushi
A study conducted by Oceana found high mercury levels in fresh tuna, swordfish and sushi, they tested from a variety of grocery stores in 26 different cities across the US.
Oceana found out that:
- Mercury levels in tuna were much higher than the FDA data suggest
- One-third of sushi tuna samples exceeded the FDA “action level” of 1 part per million
- Nearly 90 percent of seafood counter attendants either did not know the FDA advice about mercury in fish, or gave a wrong interpretation of this warning
- Two-thirds of swordfish tested were above the FDA “action level”, which would permit the administration to remove these fish from sale
- Sushi tuna samples, on average, contained higher levels of mercury than fresh tuna samples from Oceana’s grocery stores and the FDA’s data on fresh tuna
- Average mercury levels in sushi tuna were higher than king mackerel, a fish the FDA advises women of childbearing age and children to avoid due to high mercury levels
