Who monitors the mercury in seafood?

So many consumers have asked who monitors mercury, insecticides, pollutants, and other toxins in sea food. Questions and answers have been provided by the International Food Information Council (IFIC).

Therefore the article below is reprinted with the permission of the International Food Information Council and Foundation as per their media guide for journalists. The answers may be helpful in providing you with resources, direction, and information to help you understand more about who monitors mercury in seafood. © 2005 IFIC

Questions and Answers About Mercury in the Environment and Food August 2005

Q. What is mercury? A. Mercury is an element and a metal. It’s released into the atmosphere both by nature through mercury vapor that’s emitted from the Earth’s crust and through the burning of household and industrial wastes, including fossil fuels.

Q. How does methylmercury enter our food? A. Mercury finds its way into the food chain when naturally occurring mercury (such as from underwater volcanoes) or mercury from air pollutants is deposited into rivers and lakes. Once in the water, bacteria transform the air-borne mercury into methylmercury. Larger, predatory species of fish, such as shark and swordfish, absorb methylmercury from the water and ingest it when eating algae and other smaller species of fish.

Q. Besides eating fish, are there other ways in which humans are exposed to mercury? A. Yes. There are several ways, but the most common has been through dental fillings (known as dental amalgams).

Q. Who monitors the levels of methylmercury in seafood? A. In the United States, the responsibility for regulating mercury is shared by two federal agencies: the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA). The FDA regulates commercially sold fish and seafood while the EPA regulates the amount of mercury released into the environment and works with state government agencies to develop fresh water fish advisories for recreationally caught fish.

These agencies have issued consumption advice for pregnant women, nursing mothers, women who might become pregnant and young children.

Q. How much methylmercury is found in fish and seafood? A. Levels of methylmercury, measured in parts per million (ppm), vary greatly, largely based upon the species, size and age of the fish.

According to the FDA, in general, methylmercury levels for most fish range from less than 0.01 parts per million (ppm) to 0.5 ppm. The average concentration for commercially important species is less than 0.3 ppm. In a few species, methylmercury levels can reach 1 ppm, which is the limit allowed by the FDA in fish intended for human consumption.

This level is found most often in large predator fish, including shark and swordfish. Fresh-water species—such as pike and walleye (which are also predator fish)—sometimes have methylmercury levels in the 1 ppm range, if they swim in waters polluted with high mercury levels. A comprehensive list of mercury levels in commercial fish and shellfish is available from the FDA.

Q. What are the health effects associated with methylmercury exposure and who is at risk? A. Nearly all fish and shellfish contain traces of mercury, therefore people can be exposed to methylmercury by eating fish. While most people’s fish consumption does not cause a health concern, high levels of mercury in the blood stream can have an effect on the developing nervous system of young children and unborn babies.

Therefore, according to the 2004 FDA/EPA consumer advisory on methylmercury in fish, pregnant women, nursing mothers, women of childbearing age and those who might become pregnant and young children should follow this advice:
The advisory currently states:

Do not eat Shark, Swordfish, King Mackerel, or Tilefish because 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 the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, 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.

By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.

Q. Why does the FDA recommend a limit for methylmercury exposure? A. The FDA is conservative in protecting the health of American consumers. Since methylmercury can be especially harmful to the developing nervous systems of the fetus and very young children, FDA has set consumption advice at the1-ppm level.

This is the limit allowed by the FDA for fish intended for human consumption. This conservative level allows for the greater protection of everyone - adults, children and unborn babies.

Q. What about freshwater fish caught by family and friends? A. The joint FDA / EPA consumer advice recommends that before going fishing to check your Fishing Regulations Booklet for information about recreationally caught fish. Local advisories are also available through your local health department. If no advisory is available, it is recommended to eat no more that 6 ounces of fish per week including fish caught from local waters.

Q. What precautions should women take to reduce these risks?

A. The FDA and EPA recommend that pregnant women and women of childbearing age who may become pregnant and young children should not eat shark, swordfish, king mackerel or tilefish. For these consumers, FDA and EPA recommend eating up to 12 ounces per week, two average meals, of a variety of fish and shellfish that are lower in mercury. Five of the commonly eaten fish that are lower in mercury include: shrimp, canned light tuna, salmon, pollock and catfish.

Q. Are children at increased risk?

A. FDA and EPA advise young children along with others not to eat swordfish, shark, tilefish, and king mackerel, and to limit consumption of fish caught by family and friends to one meal per week.

Q. How can people ensure that their diets are safe?

A. The two main things consumers can do are to eat a variety of fish and seafood rather than concentrating on one species. The EPA also encourages recreational fishers to follow state and local government advisories about which waters to fish. This information is available from the state department of health and is sometimes found in your Fish Regulations Booklet, provided when obtaining a fishing license.

Q. Should Americans eliminate fish from their diets because of methylmercury?

A. No. Eliminating an entire type of food or food group from the diet is generally unwise from a nutritional standpoint. Fish is an important part of a healthful diet; an excellent source of lean protein, vitamins and minerals. In addition, research has shown that omega-3 fatty acids found in certain species of fish help lower the risk of heart disease and ease the pain of arthritis, among other things.

There are ways to decrease one’s risk of methylmercury exposure without denying the good taste and healthful benefits of fish. What's more, FDA and EPA both acknowledge that seafood is an important part of a balanced diet for pregnant women and those of childbearing age who may become pregnant.

A National Academy of Sciences report notes, "Because of the beneficial effects of fish consumption, the long-term goal needs to be a reduction in the concentrations of methylmercury in fish rather than a replacement of fish in the diet by other foods."

Q. What do health organizations say about the benefits of eating fish?

A. The American Dietetic Association (ADA) recommends eating 2-3 fish meals per week, and points to fish as a low-fat source of protein that may help lower cholesterol.

In addition, ADA says that research shows a number of benefits from consuming omega-3 fatty acids, found mainly in fatty, cold water fish like tuna, salmon, sardines, mackerel and lake trout.

According to the ADA, omega-3 fatty acids help make the blood less sticky, so it flows through blood vessels more easily and is less likely to form clots which can contribute to heart attacks and strokes. The American Dietetic Association’s position paper on Women’s Health and Nutrition (1999) also recommends consuming fish 2-3 times per week.

The year 2000 revision of the American Heart Association (AHA) Dietary Guidelines included a recommendation that people eat fish (including canned tuna) for heart health benefits. "At least 2 servings of fish per week are recommended to confer cardio protective effects," says the AHA.

The guidelines also mention the beneficial effects of omega-3 fatty acids in fresh and canned tuna and salmon on other diseases such as inflammatory and autoimmune diseases.

Omega-3 fatty acids, found in these seafood products, are important nutrients in all stages of life. They are essential in brain and vascular development of infants and newborns as well as provide beneficial effects on the cardiovascular system in adults who consume higher amounts of omega-3 fatty acids.

Related Information:

Fish & Your Health

Fish 101: Health Benefits Explored

Omega-3 Fatty Acids and Health

U.S. Department of Health and Human Services / U.S. Environmental Protection Agency: “What You Need to Know About Mercury in Fish and Shellfish”

U.S. DHHS and U.S. EPA: Mercury Levels in Commercial Fish and Shellfish

USDA/DHHS Dietary Guidelines for Americans 2005

Women's health and nutrition—Position of ADA and Dietitians of Canada

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For more info: browse my books, How Nutrigenomics Fights Childhood Type 2 Diabetes & Weight Issues (2009) or Predictive Medicine for Rookies (2005). Or see my books, How to Safely Tailor Your Foods, Medicines, & Cosmetics to Your Genes (2003) or How to Interpret Family History & Ancestry DNA Test Results for Beginners (2004) or How to Open DNA-driven Genealogy Reporting & Interpreting Businesses. (2007). Photo credits: Flickr.com.

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