The risk associated with eating fish contaminated with mercury depends on the amount you consume on a regular basis and the levels of mercury in the fish. Most fish and shellfish contain traces of methylmercury. However, larger fish that have lived longer (Tuna, King Mackerel, Shark, Swordfish) have the highest levels of methylmercury because they have had more time to accumulate itposing a higher risk for mercury poisoning. While fish provide many other health benefits, fish containing higher levels of mercury should be limited, especially for women of childbearing ages.
For more nutritional information, contact sports and lifestyle nutritionist Julie Fortenberry, LDN, RD, at 504.457.3100 at The Fitness Principle with Mackie Shilstone at East Jefferson General Hospital, or go to www.ejgh.org/thefitnessprinciple.