PrintWho's Afraid of Bluefin Tuna?
Adding to the confusion around what to order at the sushi bar if you are concerned about food safety (and sustainability), the New York Times' investigation of mercury levels in tuna served in Manhattan restaurants raises many more questions than it answers. The Times reports that 5 of 20 samples tested had mercury levels so high "that a diet of six pieces a week would exceed accepted safety levels. This sounds like scary and bad news for restaurateurs and sushi lovers. Statistically speaking, how relevant are these findings? There has not been much research into the impact of high mercury consumption in adults, so how scared should we be? How variable are mercury levels from fish to fish? Do mercury levels in fish show any seasonality? Do suppliers actually monitor the mercury levels of their fish? And last but not least, what's a serious eater to do?
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5 Comments:
I was horrified when I first moved to the US, and found that fish had suddenly become a deplorable rather than an admirable part of a diet. But I read around a bit more, and gradually regained a bit of perspective. When I get pregnant, I'll limit my fish intake. I'll avoid the more contaminated varieties. That's when I'll apply the 'safe' limits. Until then, I see no need to restrict myself.
sarahdlr at 1:26PM on 01/23/08
Isn't 6 pieces of tuna a lot of tuna? When you order a variety platter or order rolls you get a lot less tuna then 6 pieces.
OneEyedMan at 1:38PM on 01/23/08
What about the prepared tuna salad that one buys at Zabar's, for example? Do we have to worry about mercury levels in that as well, or is cooked tuna less dangerous?
vickyb at 11:28PM on 01/23/08
The effect of mercury on fish may be approachable in the same respect as pesticide residue in fruits and vegetables. It's best to eat items that have not been tainted, but it's better to eat it with residue than to not eat it at all. There is still a lot of nutritional value that cannot be denied.
Jikuu at 9:52AM on 01/24/08
vickyb: From what I understand, cooking does not change the mercury level of fish.
Jikuu: Sounds like a good rule of thumb.
Alaina Browne at 2:54PM on 01/24/08