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Posted Wed Apr 21 2010: from CBC:
Tuna mercury levels vary by species
Despite their findings about grocery store tuna, the researchers say their study shows that all species exceed or approach levels permissible by Canada, the EU, Japan, the U.S., and the World Health Organization. Mercury is a naturally occurring element and a serious health hazard. Chronic exposure can damage the brain, spinal cord, kidneys, liver and developing fetus. Exposure in the womb can lead to neuro-developmental problems in children. In general, mercury levels are significantly higher in lean fish because it has an affinity for muscle and not fatty tissue. That means higher levels in bluefin akami (sushi from lean, dark red tuna) and all bigeye tuna than in bluefin toro (sushi from fatty tuna) and yellowfin tuna akami. The researchers caution that there seem to be other factors involved. Although yellowfin tuna is very lean, it tends to have less mercury, likely because the fish are typically smaller than other tuna and are harvested at a younger age. In addition, yellowfin are tropical and don't need to eat as much as warm-blooded bigeye tuna and bluefin tuna to maintain their energy level. That could mean yellowfin tuna don't increase their level of toxins as quickly as other species.
[Read more stories about: heavy metals, toxic buildup, food safety, koyaanisqatsi]

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When did heavy metals in our food become the new normal?

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