Mercury Rising: Physician Hopes to Help Raise Eyebrows for Fish Regulations

With stunning views, a consistently high traffic of tourists, and a distinct bohemian feel, San Francisco is without a doubt a beautiful not-to-miss city. From fresh crab legs to fresh tuna salad to some of the best sushi bars around, San Francisco’s Fisherman’s Wharf has much to be desired…and some reasons to be weary. San Francisco-based physician and author, Dr. Jane Hightower, explains why in her new book, Diagnosis: Mercury. Money, Politics and Poison: low levels of mercury poisoning may be to blame for a number of unsolved medical problems. Available in bookstores this month, Hightower’s thesis focuses on our need as a country to have a uniform regulation of mercury throughout our food supply. 

In 2000, many of the symptoms of mercury poisoning—such as fatigue, hair and memory loss, headaches, insomnia, intense muscle cramps, and stomach pain—were patterns in many patients of Hightower’s who all had one thing in common: they all consumed large amounts of fish such as tuna, mackerel, and swordfish. As one of the first doctors to notice the distinction, Dr. Hightower sums up the worry that led to her informative book, “The problem is that we are not given enough information about just how much mercury is in the fish that is widely available in stores and restaurants. Most American consumers are simply unaware that the fish they eat could be making them sick."

After much investigation, Hightower was surprised to learn that these federal groups in control of making the rules against mercury consumption were educated poorly and the studies used to create these regulations were lacking a complete scientific morality. In her studies, Dr. Hightower realized that the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) weren’t working together to safely regulate mercury levels in food but rather against each other. For example if the FDA marked one type of fish as “safe” for commercialization, the EPA might regard the same fish as having four times the accepted amount of mercury for consumption.

Dr. Hightower recognizes the confusion especially when supermarkets don’t clearly post the mercury warning, and explains her reasons for trying to set the record straight, "The FDA is about reaching a compromise between the economy and people's health," she says, "I am focused on making the best decision for my patients."

Meanwhile, in other countries around the world, regulations are consistent and helpful. Canada says that 9 micrograms per liter of blood in a pregnant woman is standard and 20 micrograms per liter for all other adults. This is close to the World Health Organization’s results as well, 10 micrograms for pregnant women and 20 for other adults. In Europe, the Food Safety Authority mandates 10 micrograms per liter is an appropriate level for adults regardless of pregnancy. Although pregnant women in the United States are discouraged from eating a large amount of fish a uniformity of mercury levels still need to be established.

In contrast to the other countries, the EPA in the United States regards 5 micrograms per liter is the maximum in healthy women with no varying level depending on pregnancy while our own FDA doesn’t have any maximum number of consumption of mercury per microgram. No wonder neither of these agencies can see eye to fish eye about mercury’s safety levels.

So what types of fish should you avoid? Large amounts of mercury are found in fish that feed off of other fish (canned light tuna is relatively safe because it is usually made out of small tuna, but stay away from canned albacore) like ahi, blue fin, and big eye tuna, swordfish, shark, very large halibut, sea and freshwater bass, marlin, northern pike, and grouper. On the other hand, the “safe list” for low mercury consumption of fish is naturally smaller breeds such as herring, wild salmon, sardines, anchovies, small cod, crab, scallops, shrimp, tilapia, catfish and sole.

If you happen to suffer from any number of the aforementioned symptoms but haven’t yet found the source, just talk to your doctor. Dr. Hightower suggests, “In some ways, it's an easy issue for physicians to resolve….You eliminate the fish consumption and symptoms disappear." Dr. Hightower also has suggestions for how supermarket consumers can raise awareness of which fish may or may not be a risk at the dinner table, “The smaller the fish, the better. And if the whole fish would be bigger than your plate, don't buy a bigger plate. And don't buy the fish." If you are an avid sushi lover like me or love to grill an ahi tuna steak or swordfish a few times a week for a healthy meal but are still concerned about the possible side effects of low level mercury poisoning in your area, consider the smaller fish alternatives or just cut back on your consumption.
 

Additonal Note: The new www.gotmercury.mobi mercury-in-fish calculator for cell phone browers gives seafood and sushi lovers a way to estimate mercury exposure specific to a person's weight, fish choice and serving size. It is based on current U. S. EPA and FDA guidelines.