The Food and Drug Administration provides the following recommendations for young children, pregnant women, and women of child-bearing age:
Do not eat shark, swordfish, king mackerel, or tilefish because they may contain high levels of mercury.
Eat only up to 12 ounces (two average meals) a week of fish or shellfish that are low in mercury. The most commonly eaten fish and shellfish that are low in mercury (according to the FDA) are: shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore tuna — or big eye (“white”) tuna — might have more mercury than canned light tuna depending on its origin. So, when choosing your fish and shellfish, FDA recommends no more than 6 ounces (one meal) of albacore tuna per week.
Check local advisories about the safety of fish in your local waterways. If no advice is available, eat no more than six ounces per week of fish from local waters, but consume no other fish during that week.
Let’s look at the FDA’s advice a little more closely.
They say eating six ounces of albacore tuna per week is safe. For the average woman (140 pounds), eating six ounces of canned albacore tuna each week would exceed a safe dosage of mercury by 30 percent.
To find out how much mercury a fish meal can expose you to, go to www.gotmercury.org. Simply enter your weight, type of fish, and the amount consumed.
Again, the FDA is not looking out for citizens. The recommendations should state that all mercury ingestion must be avoided, and that eating seafood high in mercury is hazardous to your health.
Eating fish high in mercury is very toxic to a developing fetus. Every pregnant woman should take caution when considering eating fish.
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