Mercury from Fish Has Fewer Dangers Than Previously Thought

A study found that fish consumption has little effect on the amount of mercury in women’s blood

by Neil Wagner
salmon dinner image
Photograph: ElenaGaak/Shutterstock.com

Sardines, salmon, tilapia and catfish are four common types of fish that are extremely low in mercury, as are scallops, shrimp, clams and oysters. Canned light tuna (not albacore) is also low but not as low as any of the fish or shellfish just mentioned.

The study appears in Environmental Health Perspectives and is freely available.

This story originally appeared on:

 

Next: 11 Foods to Age-Proof Your Brain

Want MORE? Sign up for our weekly newsletter here!

What’s your reaction?

Comments

Post new comment

Click to add a comment