Micronutrients & recovery
Higher frequency of fish and shellfish consumption is directly associated with significantly higher blood organic (methyl) mercury concentrations in adult women.
If you eat fish frequently (more than twice a week), your blood mercury levels will be significantly higher than non-consumers. To minimize risk, vary your seafood choices, limiting high-mercury species like shark, swordfish, and king mackerel, and stick to lower-mercury options like salmon and shrimp.
Blood mercury (BHg) concentrations were seven times higher among women who reported eating nine or more fish and/or shellfish meals within the past 30 days than among women who reported no fish and/or shellfish consumption in the past 30 days.
Why this rating
Large sample size (n=1,709), rigorous statistical weighting, and strong correlation coefficients (R > 0.5).
Source
Blood organic mercury and dietary mercury intake: National Health and Nutrition Examination Survey, 1999 and 2000.
Kathryn R. Mahaffey et al. · Environmental Health Perspectives · 2003
DOI 10.1289/ehp.6587
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