For Immediate Release: April 12, 2001 (01-28)
OLYMPIA ÿ The Washington State Department of Health (DOH) today issued a "Fish Consumption Advisory." Health officials want people to be aware that certain types of fish contain levels of methylmercury that can impact human health. This advisory includes commercial fish and some sport fish.
The state advisory expands a federal advisory by the Food and Drug Administration that warns women of childbearing age and children under six not to eat any shark, swordfish, tilefish, or king mackerel. The Department of Health advisory extends that warning to either fresh caught or frozen tuna steaks. It also recommends that women of childbearing age limit the amount of canned tuna to one can (six ounces) per week. The recommended weekly limits of canned tuna for children under six depend on their body weight, and range from one ounce for a 20-pound child to three ounces for a child weighing about 60 pounds.
"Eating a variety of fish and shellfish as part of a balanced diet helps to reduce your chances of stroke or heart attack," said State Health Officer, Maxine Hayes, M.D, MPH. " But people need to know that some kinds of fish are very high in mercury and that is a problem."
Although mercury can cause health problems for everyone, women who are or who may become pregnant, and people who feed children under six should be especially aware of this information. Babies whose mothers, during pregnancy, eat fish contaminated with large amounts of mercury are at greater risk for changes in their nervous system. These changes can affect their ability to learn. In adults, mercury can lead to problems of the central nervous system and possible adverse effects on the cardiovascular system.
"Fish is an excellent low-fat food, a great source of protein, vitamins and minerals," Hayes adds. "While we don't want to scare people away from eating all fish, women who are, or who might one day become pregnant, should choose fish that are low in mercury."
Methylmercury is the kind of mercury that contaminates fish. This contamination is bound to the fish muscle, so cutting off the skin and fat, filleting or preparing fish in a special way does not reduce mercury levels in the flesh of fish.
Mercury contamination is a worldwide problem that comes from many sources. It occurs naturally in rocks, soils, water and air. Volcanoes may also be a source of mercury in the environment. Industrial pollution is also a source of mercury in the environment. Burning fossil fuels like coal and burning industrial or household wastes releases mercury into the air. This settles onto oceans, lakes and rivers where fish absorb it.
Though statewide data on mercury contamination of fresh water fish is limited, nationally it appears to show that bass, pike and walleye have higher levels of mercury than other species. When there is concern about the safety of eating fish caught from local water bodies because of contaminants, state and local health departments issue a special warning called a "Fish Advisory." This is the first time that a fish advisory has been issued statewide.
Contacts:
Dave McBride, Toxicologist 360-236-3176
Donn Moyer, Communications Office 360-236-4076
Learn more about this statewide fish advisory for mercury, or about the thirteen existing local fish advisories by contacting your local health department, or through the DOH website at www.doh.wa.gov/fish. You may also call Dave McBride at 360-236-3176 or 1-877-485-7316, or Donn Moyer at 360-236-4076.
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