Q: Do you know which fish are the most harmful because of toxins in them that we ingest? -- F.L.
A: Fish are a heart-healthy food that typically are lower in calories than other protein sources so doctors encourage us to eat them. The problem is that fish swim in waters polluted by a number of chemicals. Most fish are exposed to some degree of these contaminants, which can be passed up the food chain.
Top predators in the food chain, such as largemouth bass or shark, often can have contaminant levels that are as much as a million times higher than that in the water. Certain fish, including shark, swordfish, king mackerel and tilefish contain high levels of mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore or white tuna has more mercury than canned light tuna. Other studies have shown that farm-raised fish tends to have higher levels of chemical contaminants than wild fish. This is likely because the food fed to farm-raised fish also contains high levels of chemicals.
But the issue of fish safety also depends on where you live and the contamination levels of waters in your area. You should take a look at the fish advisories for your area to help you determine which types of fish you want to eat. The Environmental Protection Agency has a complete listing of state advisories and other information about fish consumption at epa.gov.
The Web site oceansalive.org also includes a quick list of which seafood to eat and avoid. Trimming off the skin and fat of fish also reduces your exposure to chemicals. |
