FDA, EPA issue new warning on tuna
From the Wolf Blitzer Reports staff in Washington:
WASHINGTON (CNN) -- Disease, obesity, anemia -- moms-to-be have their hands full with things to worry about. And what they eat can be one of the most crucial.
"Diet plays in my opinion an important role during pregnancy," says Dr. David Downing, an OB/GYN at Washington Hospital Center.
A draft advisory from the Food and Drug Administration and the Environmental Protection Agency warns pregnant women, women who may become pregnant, nursing mothers and young children to limit the intake of certain fish because of their high levels of mercury.
David Acheson, an FDA spokesman, says these people should "avoid shark, swordfish, tilefish, and king mackerel."
"This is one of the, if not the most, important aspects of prenatal care and in the dietary realm of prenatal care it's probably one of the more important ones," says Dr. Downing.
Scientists have learned that fish with high levels of mercury can cause adverse affects on the developing nervous system of the fetus.
"In utero, high levels of mercury exposure can decrease cognition ... and can be associated with cerebral palsy, and can be associated with mild mental retardation."
That list of fish to be avoided includes the second most highly consumed seafood in the United States: tuna.
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The FDA recommends about two "6-ounce" portions of tuna -- or other low-mercury fish like catfish, salmon, halibut, and crab -- per week.
The preparation and kind of fish can also play a role.
For example, tuna steaks and canned tuna generally contain higher levels of mercury than canned light tuna.
Also in the new advisory, the FDA recommends mixing up the kind of fish you eat in an average week.
Health experts add that women should heed caution with all seafood and shellfish, but with tuna packing a protein punch, it can still be part of a healthy diet.
"Tuna is an important part of, it's high in protein and low in fat and high in omega 3 fatty acids," says Acheson.
"Patients shouldn't freak out over it," says Dr. Downing, "but should be cognizant of it if they really want to minimize the amount of mercury the might potentially be getting."
How does the mercury get into our system? Mercury is considered "bio-accumulative" -- in other words, it builds up and tends to concentrate in fatty tissue. Mercury is passed to "big" or "higher order" fish from the smaller fish and plants they eat. It builds up in the muscle and fat through time. So what the fish eats, you eat. That is what can be so dangerous.
