According to a report by the Institute for Biodiversity Research and the International Union for Environmental Campaign Groups in December 2012, mercury pollution in seafood is not only increasing globally, but it also confirms that a very small amount of this toxic metal is sufficient to hinder brain development or cause other health issues in humans.
For a long time, scientists have warned consumers about the potential dangers of mercury in fish and other seafood. However, the new report reveals that safety guidelines for seafood consumption in the U.S., Europe, and elsewhere may no longer be reliable.
Edward Groth, a Doctor of Environmental Health Science, stated: “The levels of mercury exposure deemed safe today actually have side effects.”
Tuna, swordfish, and lobster contain high levels of mercury. (Photo: Huffington Post)
One of the reports also emphasizes that the daily consumption of fish with high mercury levels could harm the health of children and fetuses in pregnant women.
According to the report, approximately 70% of seafood contains “low levels of mercury” and can be consumed regularly.
Cod, salmon, black-cod, herring, and sardines are considered to have low mercury levels. Shrimp is also believed to have low mercury content. In contrast, swordfish, tuna, and lobster are thought to have mercury concentrations that often exceed safe levels.
According to the National Wildlife Federation, mercury can affect and alter the nervous and reproductive systems of both humans and wildlife.
However, the authors of the new report emphasize that they are not trying to convince people to stop eating fish. In fact, they agree that fish can be very beneficial to a person’s health. According to the National Fisheries Institute, up to 840,000 Americans die each year due to a lack of omega-3 fatty acids, which are abundant in fish.
The solution for everyone is not to stop eating seafood. Instead, the international community needs to reduce and, if possible, work together to limit mercury pollution in the environment to lower mercury levels in fish.
Mercury levels in the Pacific Ocean are projected to increase by 50% by 2050 if current pollution trends continue unabated.
“If we continue to pollute the oceans as we are now, it will become increasingly difficult to find safe seafood,” said Philippe Grandjean, a professor at Harvard University (USA) and Dean of the School of Public Health at Southern Denmark.
