Health Tips for September 4

Health Tip: Eating Fish and Shellfish

Mercury is an element found in the environment, from natural sources and as a byproduct of man-made pollution.

Mercury seeps into the soil and water, contaminating some of the foods people eat, the National Women's Health Information Center says.

Almost all types of shellfish and fish contain some mercury. Larger predator fish -- such as shark, king mackerel, tilefish and swordfish -- can harbor higher levels.

Pregnant women, women who are nursing, young children and women who might become pregnant should avoid consuming large amounts of mercury, which can harm the developing nervous systems of unborn and young children.

Health Tip: Gauging Mercury Levels in Fish

While fish and shellfish may be delectable and in many cases, part of a healthy diet, they often contain mercury.

Women of childbearing age and children should be cautious about the amounts they eat, since mercury can harm a developing nervous system.

The U.S. Environmental Protection Agency offers these guidelines for fish and shellfish consumption among women of childbearing age and children:

• Avoid eating shark, tilefish, swordfish and king mackerel because they may contain high amounts of mercury.
• Fish and shellfish with lower mercury levels include shrimp, salmon, catfish, and pollock. For these types of seafood, it's generally safe for adults to eat up to 12 ounces (two average-sized meals) per week. Children's portions should be smaller
• Here's a note for tuna lovers: canned light tuna generally has lower mercury levels than albacore tuna.
• Pay attention to local advisories about mercury from fish caught in nearby waters.