Fish is a great source of lean protein, vitamins, and minerals, and can be a part of a healthy and balanced diet. However, some types of fish contain high levels of mercury and other contaminants, which can be harmful if consumed in excess. In this article, we will discuss how much fish is safe to eat per week.
The United States Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA) recommend that adults eat 2-3 servings of fish per week, with each serving being around 4 ounces. This is based on the average amount of mercury found in commonly eaten fish.
It's important to note that some types of fish contain higher levels of mercury than others. The EPA and FDA advise that pregnant and breastfeeding women, as well as young children, should avoid eating certain types of fish altogether, as high levels of mercury can be harmful to developing brains and nervous systems. These include shark, swordfish, king mackerel, and tilefish.
For other types of fish, the EPA and FDA provide guidance on how much is safe to eat. For example, they recommend that adults limit their consumption of tuna to no more than two 6-ounce servings per week, and that children limit their consumption to no more than one 3-ounce serving per week.
It's also important to consider where your fish is sourced from. Some types of fish, such as wild-caught salmon, are generally considered to be safe and sustainable. However, other types of fish, such as farmed tilapia, may contain high levels of contaminants and should be consumed in moderation.
In conclusion, consuming fish as a part of a healthy and balanced diet can have many benefits. However, it's important to be aware of the potential risks of consuming too much fish, especially those that contain high levels of mercury and other contaminants. By following the EPA and FDA guidelines and being mindful of where your fish is sourced from, you can safely enjoy the health benefits of fish while minimizing your exposure to harmful contaminants.
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