Fish and Mercury

Fish is an excellent source of protein, omega 3 oils and iodine and has been shown to be beneficial to health, if eaten several times a week. For this reason the National Health and Medical Research Council and Australian Heart Foundation recommends we eat one to two fish meals a week. However, fish has recently been reported to contain mercury (a pollutant in the environment) - excess mercury appears to affect the nervous system causing numb or tingling fingers, lips and toes, can cause developmental delays in walking and talking in children and muscle and joint pain.

So does this mean we should avoid fish?

According to Food Standards Australia and New Zealand (FSANZ) we should continue eating several serves of fish and seafood per week but avoid fish high in mercury like: shark, swordfish (broadbill) and marlin. These are long-living predatory fish that accumulate mercury in the form of methyl mercury. Fish previously classed as high in mercury but now off the high-mercury list are ray, gemfish, ling and southern blue fin tuna. Pregnant women, women planning pregnancy and children up to six years old are also advised to restrict consumption of orange roughy (sea perch) and catfish. Nursing mothers are advised that if they want to be cautious they should also follow the advice for pregnant women. More info at: http://www.abc.net.au/rn/talks/8.30/helthrpt/stories/s940899.htm
http://www.foodstandards.gov.au/

 

 

Last Updated: March 2004