Recent laboratory tests performed for The New York Times found so much mercury in tuna sushi that a regular diet of even two or three pieces a week at some restaurants could be a health hazard for the average adult, based on guidelines set out by the Environmental Protection Agency.
Eight of the 44 pieces of sushi The Times purchased from local restaurants and stores in October had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market.
Although all the samples were gathered in New York City, experts believe similar results would be observed elsewhere. "Mercury levels in bluefin are likely to be very high, regardless of location," said Tim Fitzgerald, a marine scientist for Environmental Defense, an advocacy group that works to protect the environment and improve human health. Most of the stores and restaurants in the survey said the tuna The Times had sampled was bluefin.
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My Comment:
Here are the important highlights of the article:
- The city has warned children and women who are pregnant or breastfeeding not to eat any fresh tuna or Chilean sea bass or several other fish it describes as "too high in mercury."
- Studies have found high blood mercury levels among people eating a diet rich in seafood.
- Some environmental groups have already sounded the alarm. Environmental Defense, the advocacy group, says no one should eat bluefin tuna.
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