LOS ANGELES — Mercury levels in tuna seem to vary by species, according to a new study. Sushi aficionados might want to note that the stuff in the supermarket may contain less mercury.
One hundred samples of sushi tuna were taken over a two-year period from 54 restaurants and 15 supermarkets in New York, New Jersey and Colorado and analyzed for mercury content. The species studied were bigeye tuna, yellowfin tuna and bluefin tuna.
Average concentrations for all species tested exceeded concentrations allowed by Japan as well as the maximum daily consumption deemed safe by the U.S. Environmental Protection Agency. Average mercury levels for bluefin akami tuna were greater than what’s permitted by the FDA, Health Canada and the European Commission.
Researchers found concentrations of mercury lower in supermarket samples than in restaurant samples. Supermarket sushi and sashimi usually feature yellowfin tuna, which tend to be younger when caught, allowing for smaller amounts of the metal to accumulate. The study was published online in the journal Biology Letters.
