Mercury contamination in seafood and risks to human health

Mercury in Seafood

Are high Mercury Levels in Shellfish and Seafood Harmful to the Population of People?

Since the 1800s people have been aware that fish contain high levels of mercury (Ferguson, 2005). The harmful effects of high levels of mercury in the human body have been known for many years as well. Recently, there has been a rash of media hype about the dangers of mercury to the developing fetus and to small children. This has led to suggestions that the public avoid consumption of certain shellfish and seafood above certain levels. However, this denies these groups of the known health benefits of fish, including the important Omega-3 fatty acids and their heart protective properties.

Popular opinion supports the idea that high levels of mercury automatically translate into high mercury levels in humans. However, empirical evidence is in favor of limitations on consumption of fish merely as a precaution. There have been no cases of mercury poisoning in humans from the consumption of fish. Many of the warnings and cautions are based on "hypothetical" scenarios. This research demonstrates that fears over fish consumption are over reactive, but still supports the advisories regarding fish consumption.