However, nearly all fish and shellfish contain traces of mercury. Fish and other seafood products are the main source of methylmercury in the diet; studies have shown that methylmercury concentrations in fish and shellfish are approximately 1,000 to 10,000 times greater than in other foods, including cereals, potatoes, vegetables, fruits, meats, poultry, eggs, and milk.
Some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child’s developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.
The FDA has an action level for methylmercury in commercial marine and freshwater fish that is 1.0 parts per million (ppm).
The EPA’s methylmercury guideline is a recommended limit on mercury consumption based on bodyweight. EPA’s methylmercury Chronic Toxicity-Reference Dose is .1 micrograms/kg body weight per day.
The calculations are based on the data from the FDA and the EPA.
Mercury was measured as Total Mercury except for species (*) when only Methylmercury was analyzed. Zero values mean that mercury concentration is below detection level (Level of Detection (LOD)=0.01ppm) References:
1. Mercury Levels in Commercial Fish and Shellfish. FDA, Department of Health and Human Services.
2. Environmental Protection Agency
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