Mercury in Tuna Story

[afishinado]

'NYT': New Sushi Scare in NYC

By E&P Staff

Published: January 22, 2008 7:30 PM ET

Longtime food writer, Marian Burros, writing for the International Herald Tribune tonight, reveals that tests by the paper indicate that a new sushi scare may be brewing in New York City and possibly elsewhere.

The story opens as follows. It will likely be at the New York Times' site, www.nytimes.com, later this evening.

*
Recent laboratory tests performed for The New York Times found so much mercury in tuna sushi that a regular diet of even two or three pieces a week at some restaurants could be a health hazard for the average adult, based on guidelines set out by the Environmental Protection Agency.

Eight of the 44 pieces of sushi The Times purchased from local restaurants and stores in October had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market.

Although all the samples were gathered in New York City, experts believe similar results would be observed elsewhere. "Mercury levels in bluefin are likely to be very high, regardless of location," said Tim Fitzgerald, a marine scientist for Environmental Defense, an advocacy group that works to protect the environment and improve human health. Most of the stores and restaurants in the survey said the tuna The Times had sampled was bluefin.

In 2004, the Food and Drug Administration joined with the Environmental Protection Agency to warn children and women who may become pregnant to limit their consumption of certain varieties of canned tuna because the mercury it contained might damage the developing nervous system. Fresh tuna was not included in the advisory. The tuna sushi in The Times sample contained far more mercury than is typically found in canned tuna.

Over the past several years, studies have suggested that mercury may also cause health problems for adults, including an increased risk of cardiovascular disease and neurological symptoms.

edit: More info http://www.nytimes.com/2008/01/23/di...rssnyt&emc=rss

[ultangler]

That's why they taste so good.

[Green Machine]

If only we could get US restaurants to stop using Fing Bluefin!!!

I don't care what anyone says - fresh yellowfin sushi tastes just as good.