Fish are a valuable addition to a healthy diet as they provide essential nutrients like omega-3 fatty acids, which can reduce the risk of diseases such as cardiovascular disease, cancer, Alzheimer’s, dementia, age-related macular degeneration, and rheumatoid arthritis, among others. However, not all fish are safe to consume. Due to human industrial activities such as coal-fired electricity generation and waste incineration, large amounts of mercury have contaminated waterways and subsequently the fish living in them. When this mercury enters the marine food chain, it accumulates, leading to health risks like mercury poisoning.
To address this issue, the US Food and Drug Administration (FDA) and the US Environmental Protection Agency (EPA) have issued guidelines on safe mercury consumption levels for humans. Additionally, the Environmental Defense Fund (EDF) offers recommendations on fish to avoid.
Several fish species are facing extinction due to overfishing and environmental degradation. Atlantic cod, Atlantic flatfish, caviar, Chilean bass, eel, and certain imported fish like Basa and King Crab should be consumed sparingly or avoided altogether due to health and environmental concerns.
To mitigate mercury toxicity from fish consumption, it is important to consume selenium-rich foods that may help prevent excessive mercury absorption. However, it is still essential to limit intake of high-mercury fish. Opt for sustainable seafood choices like wild-caught Alaskan salmon, Pacific Sardines, Atlantic mackerel, and Albacore tuna from US or Canadian sources.
Ultimately, making informed choices about the seafood we consume not only benefits our health but also contributes to the sustainability of our planet and its marine ecosystems. Prioritizing responsible seafood consumption is key to ensuring a healthier future for both ourselves and the environment.