Mercury in Seafood

Mercury in Seafood
Women and young children are especially susceptible to the harmful effects of mercury. To reduce exposure to mercury in seafood, follow these three recommendations:

•Do not eat shark, swordfish, king mackerel, or tilefish. They contain high levels of mercury.
•Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
◦Five of commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
◦Albacore (“white”) tuna has more mercury than canned light tuna. You may eat up to 6 ounces (one average meal) of albacore tuna per week.
•Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don’t consume any other fish during that week.

http://www.foodsafety.gov/keep/types/seafood/index.html

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