Too much of a good thing?
Touted for low fat and
healthful oils, fish also
contain toxic mercury
(click to enlarge)
According to a recent study done by the New York Department of Health, there are signs that one out of four New York City residents have elevated mercury levels in their blood.
High levels of mercury in the blood is considered 2.64 mcg/L (micrograms per liter)and above. Those tested dined on fish often and nearly half of New York's Asian women population, who eat fish several times a week, were found to have mercury levels that were dangerously high according to the report.
Those individuals who ate fish three times or less a week have levels below the New York state reportable level.
High levels of mercury do not pose a great threat for most -- but babies whose mothers ate a lot of fish could very well be at risk, which is why pregnant women are encouraged not to eat seafood during their pregnancy.
Mercury poisoning is known to cause mood swings, skin rashes, headaches, shaking and vision impairment.
The New York Department of Health recommends that rather than consume fish high in mercury like Chilean Sea Bass, mackerel, swordfish, and sushi-grade tuna, people should eat fish with low mercury levels like anchovies, clams, crawfish and oysters.
This was the first study measuring mercury levels in the bloodstream conducted by a US city.
