Food Safety: How Much Mercury is Safe in Seafood?

Pregnant Women, Child-Bearing Women, and Children

Health & Wellness Disclosure: The information provided in this post is for educational purposes only. To the best of my knowledge, all information and advice are believed to be accurate and true. Please consult with a health specialist, medical practitioner, or doctor before making any decisions that may impact your health or well-being. 

What is mercury?

Mercury, also known as quicksilver, is a heavy metal like cadmium or lead that exists in various chemical forms.

It primarily enters the atmosphere from coal-burning electric utilities. It later becomes more toxic when bacteria in lakes and oceans convert it into methylmercury, which fish and shellfish absorb into their tissues. Larger predatory fish — like swordfish— will likely harbor more methylmercury due to their size.

Pregnant Women

Methylmercury is especially dangerous to pregnant women, nursing mothers, and young children. Even small amounts can affect the developing brain and have neurological and behavioral effects. In addition, dietary methylmercury may increase the risk of heart disease in some adults.

Seafood is not only delicious, but also nutritious. It is low in saturated fat, has high-quality protein, and is rich in heart-healthy omega-3 fatty acids. It’s no wonder that many public health experts are eager to decide the amount of mercury that can be safely consumed in seafood.

Based on the current FDA guidelines, women of childbearing age, especially if they are already pregnant or nursing, and young children should avoid the following seafood:

• Shark

• Marlin

• Orange roughy

• Big eye tuna

• Swordfish

• King mackerel

• Tile fish
  

In addition, you should limit yourself to 12 oz (340 g) of any other fish or seafood per week.

Seafood that is lowest in mercury:

• Flounder

• Salmon

• Haddock

• Pollock (used in frozen fish products)

• Sardines
  

Helpful Tips

When selecting canned tuna, choose “light” over “white” varieties.

Author’s Bio

Isabella Boston is a wordsmith and the creator of Bella’s Attic Studio: A multi-media writing platform and storytelling blog specializing in copywriting, marketing, and content writing. 

She is well-versed in medical terminology and scientific research with a focus on the areas of neuroscience and immunology. She is also a diarist and a published author.

When Isabella is not writing, she enjoys reading, vintage-style fashion, learning a new language, and spreading God’s Holy Word.

"Together we can share your stories, promote your cause, and connect you to your target audience one word at a time."

Sources:

1. Berkoff, F. G., & Schwarcz, J. (2018). Foods that harm, foods that heal: What to eat to beat disease and live longer. Reader’s Digest.

2. Mercury. Mercury: 1. What is mercury? (n.d.). https://www.greenfacts.org/en/mercury/l-2/mercury-1.htm