Mercury | Alaskan Harvest Seafood Blog

Heart-healthy vs. Mercury levels?

Filed under: News — Tags: EPA, FDA, health risk, mercury, mercury levels in fish, pregnancy, Seafood, seafood and mercury —

Standardized health recommendations have stated for years that children and pregnant women should limit their intake of some seafood to two or three meals a week due to the potentially high levels of mercury found in fish and shellfish. According to the FDA website (last updated in 2006), those fish posing the highest risk of mercury exposure include shark, tilefish, mackerel king, and swordfish.

However, a recent report from the FDA has suggested that these recommendations may be too strict, and that increasing seafood intake may have other health benefits, particularly for those with a history of heart disease, which outweigh the risks of mercury.

These conflicting reports are creating a rift between the seafood industry, who praises the change in attitude, and the EPA and other environmental groups, who claim that the FDA lacks scientific evidence to back up its revised claims, and who have criticized the FDA for “play[ing] politics with the health of our families.” says Senator Barbara Boxer, D-California.

Fish consumers are advised to educate themselves regarding the risks of high mercury levels, most of which include potential harm to developing nervous systems, and can result in forms of brain damage or learning disabilities in children. Another important factor to be aware of is that not all fish contain levels of mercury above the suggested limit, and some fish process mercury in different ways, allowing it to be blocked from entering their flesh.

Seafood such as halibut, salmon, shrimp, scallops, and lobster are all considered safe for consumption, and should not be seen as mercury risks.

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Pregnant Women should eat Seafood

Filed under: News — Tags: health food, Healthy seafood, mercury, Seafood, seafood twice a week —

IN THE NEWS:

It’s not a secret that eating seafood at least twice a week can lead to great health benefits. Lately however, a trend that has been concerning health professionals and fishermen alike is the lack of people eating seafood, primarily pregnant women. Having been alerted to the high levels of mercury in farmed seafood, these woman have opted to eliminate fish from their diets all together, leading to a potential risk of birth defects.

While mercury IS dangerous, not eating fish is more so. Omega-3 fatty acids, commonly found as high levels in most seafood are vital to the development of brain tissue. The problem facing the public is the fact that the Food & Drug Administration (FDA) recommends that pregnant women eat at most 12 ounces, or approx. 2 servings of seafood a week. The results of a study done by the National Healthy Mothers, Healthy Babies Coalition show that for optimal brain growth in babies, woman should consume at least 12 ounces (two servings) a week.

Obviously, eating organic and wild salmon would be the best alternative, and we’re happy to sell the finest quality fish around. With more and more public knowledge about the dangers of farmed salmon and it’s lack of quality spreading, it’s important to remember to continue to eat fish. If we were able to package all of the health benefits into a magic pill and sell it, we would become very famous and very healthy…but mother nature beat us to it, seafood.

Read NY Times article regarding the study

Read Reuters article on brain development and seafood in babies and children

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