Mercury poisoning fish3/9/2024 ![]() People who are pregnant or breastfeeding can consume 2–3 servings of canned light tuna per week and children can consume 2 servings per week.Ĭanned, fresh, or frozen white albacore tuna and yellowfin tuna contain slightly more mercury but are also good choices. For children, 1 serving is:Ĭanned light tuna is low in mercury and is considered one of the best choices for individuals that need to limit their exposure to mercury. However, the Food and Drug Administration (FDA) recommends selecting varieties of fish that are low in mercury for children ages 1–11 and individuals who are pregnant, trying to become pregnant, or breastfeeding.įor adults, 4 oz is considered 1 serving. However, as the consumption patterns for fish and seafood vary considerably within the European Union and even within Member States, this consumption advice should typically be refined at national level.Recommendations for how often a person should eat canned tuna can vary depending on several factors, including the specific type of tuna, their age, and whether or not they belong to a group that may be more sensitive to the effects of mercury.Īccording to the Dietary Guidelines for Americans, most adults should aim to eat at least 8 ounces, or 2 servings, of fish per week, which can include canned tuna. To achieve the benefits of fish consumption (effect of fish/seafood consumption during pregnancy on functional outcomes of children’s neurodevelopment and on cardiovascular diseases in adults), which are associated with 1–4 fish servings per week and at the same time protect against neurodevelopmental toxicity of methylmercury, the consumption of fish/seafood species with a high content of mercury in the daily diet should be limited: when consuming species with a high methylmercury content, only a few numbers of servings (<1–2) can be eaten on a weekly basis. Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food Consumption advice: Provisions for methods of sampling and analysis for the official control of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs are laid down in Commission Regulation (EC) No 333/2007. Maximum levels for mercury in certain foods have been established by Commission Regulation (EC) No 1881/2006 (see Section 3.3 of the Annex) and Commission Regulation (EC) No 396/2005 (Annex III). Unborn children constitute the most vulnerable group for developmental effects of methylmercury exposure, and pregnant women can be present in the group of high and frequent fish consumers. High consumers of fish meat may exceed the TWI by up to approximately six-fold. In general, the mean dietary exposure does not exceed the tolerable weekly intake (TWI) for methylmercury across age groups, with exceptions in all age groups that are close to or above the TWI. The mercury content in these commodities varies widely among different fish species, and is in general higher in predatory fish. Fish meat is the dominating contributor to methylmercury dietary exposure for all age classes, followed by fish products. Methylmercury is able to enter the hair follicle, and to cross the placenta as well as the blood-brain and blood-cerebrospinal fluid barriers, allowing accumulation in hair, the foetus and the brain.įish & other seafood, non-alcoholic beverages and composite food are the most important contributors to inorganic mercury dietary exposure in the European population. Other targets include the liver, nervous system, immune system, reproductive and developmental systems. The critical target for toxicity is the kidney. Of the chemical forms of mercury, methylmercury is by far the most common form in the food chain. ![]() Once released, mercury undergoes a series of complex transformations and cycles between atmosphere, ocean and land. Mercury is a metal that is released into the environment from both natural and anthropogenic sources.
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