Mercury is a metal that can have toxic effects on brain development and is particularly risky for developing fetuses, nursing infants, and children. It can also affect reproductive health. Although this heavy metal is most toxic to the very young, it can affect people of all ages. Excessive exposure has been linked to dermatitis, memory loss, muscle weakness, mental disturbances and mood swings.
Researchers have been warning us about the dangers of mercury in seafood for years. However, according to the recent report, previously believed safe levels of this element may not be quite so safe. There is some evidence that even traces of it can trigger adverse reactions.
Avoiding seafood entirely is not necessarily the best choice. In fact, the “American Journal of Preventive Medicine” recommends that no one eliminate wild-caught fish from their diet, however the can be issues with farm raised fish. Seafood is a great source of the Omega-3 fatty acids that your body needs as well as B vitamins and lean protein. Choosing your fish wisely and avoiding those that are less likely to be contaminated with heavy metals is the best course of action for most people. Healthy fish and shellfish options include catfish, cod, haddock, herring, pollock, salmon, sardines and shrimp. The FDA recommends eating about 2 servings a week and limiting only certain types of seafood.
Fish that are higher up on the food chain or that live longer have more time and opportunity to accumulate toxins. They can easily contain more than the upper limit of mercury, which is below 1.0 ppm, that has been recommended by the FDA. Intake of king mackerel, northern pike, marlin, shark, swordfish, tilefish and tuna should be limited to three 6-ounce servings a month.Some seafood may be more susceptible to water pollution that includes not just metals but also pesticides. Local advisories and asking where did the fish come from can help reduce your risks.