That mentioned, mercury in fish is a vital concern. It’s a poisonous steel that, as soon as consumed, will not be eradicated from the physique. Damaging well being results of methylmercury, which is the type of the ingredient that reaches us by means of seafood, can embrace neurological and genetic harm. Mercury is very damaging to the creating human and to younger kids. It’s endorsed that consuming fish throughout being pregnant needs to be restricted to 2 servings per week. The identical precaution is true for younger kids, whose creating brains and nervous techniques are at highest threat of the damaging results.
The excellent news is that it’s potential to restrict the consumption of mercury by being selective about the kind of seafood that you simply eat. Avoid repeatedly consuming bigger and long-lived fish, comparable to swordfish, ahi and bigeye tuna, orange roughy, marlin and king mackerel. Their lengthy lifespans permit them to build up bigger quantities of mercury. Youngsters are advisable to stay to gentle or skipjack tuna, with a restrict of two servings per week. Seafood and fish comparable to salmon, ocean perch, shrimp, sardines, scallops, herring, whitefish and flounder are good selections. The FDA gives a very good information on the subject. Go to fda.gov and enter “recommendation about consuming fish” within the search field.
Eve Glazier, M.D., MBA, is an internist and affiliate professor of medication at UCLA Well being. Elizabeth Ko, M.D., is an internist and assistant professor of medication at UCLA Well being.
Ship your inquiries to [email protected], or write: Ask the Docs, c/o UCLA Well being Sciences Media Relations, 10960 Wilshire Blvd., Suite 1955, Los Angeles, CA, 90024.
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