Mercury Levels are High in Tuna and Sushi
On January 27, 2008
Categories: Children's Health, Consumer Health Watch, Diet and Nutrition, In the News, Research, Safety Tips
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
They researchers recommended that grocery companies should post the FDA advice about mercury in fish on signs at seafood counters. The FDA should increase the frequency of its testing for commonly consumed fish and consider including fresh tuna on its “Do Not Eat” list. Further the FDA should require warnings to be posted where fish covered by the U.S. government advisories are sold.
Read the complete report here.
Oceana is a team of marine scientists, economists, lawyers and advocates creating specific and concrete policy changes to reduce pollution and to prevent the irreversible collapse of fish populations, marine mammals and other sea life.
