 |
Massachusetts Medical Society
860 Winter Street
Waltham MA 02451
(800) 322-2303 or (781) 893-4610
© Copyright 2004
|
|
Protecting
Patients: Fish Consumption Advisories
-
Fish with high mercury levels: The Food and Drug Administration
urges pregnant women and women of child-bearing age who might become
pregnant to avoid eating ocean fish that have very high mercury levels
(1 microgram of mercury per gram of fish, or 1 part per million).
These include swordfish, shark, king mackerel and tilefish. Based
on an extensive review of mercury research, however, the EPA and the
NAS advise a more comprehensive, health-based mercury exposure limit
of 1 microgram of mercury per kilogram of body weight per day.
-
Fish with moderate mercury levels: In order to comply with
this health-based guideline, women of child-bearing age should also
limit consumption of other mercury-contaminated fish, including fresh
water fish, and moderately contaminated (mercury levels of 0.2 parts
per million) fish, like canned tuna. Though canned tuna, on average,
carries only one-fifth as much mercury as swordfish or shark, canned
tuna may be a significant source of mercury exposure if consumed regularly.
A woman of reproductive age, of average weight, can stay within EPA/NAS
guidelines by limiting consumption to no more than 7 oz. per week
(about one small can). The maximum advised weekly tuna consumption,
as defined by the EPA/NAS guideline, can be calculated based on the
following formula: maximum ounces of tuna per week = person's weight
in pounds divided by 20. For example, a child weighing 40 lbs. can
consume 2 oz. of tuna (about 2 level tablespoons) per week.
- Fish
with lower mercury levels:
Fish with lower mercury levels (around 0.1 parts per million), such
as cod, pollack, and haddock can be consumed up to a total of 14 oz.
per week.
|
| public health,fish,mercury,resource materials for physicians,resource materials for patients |
|
|
