Mercury from Fish Has Fewer Dangers Than Previously Thought   by
Neil Wagner salmon dinner image Photograph: ElenaGaak/  Good
news for fish lovers: a British study of several thousand
pregnant women has found that the amount of fish they ate had
very little effect on the amount of mercury in their blood. In
fact, their diet appeared to be responsible for less than 20% of
the mercury detected in their blood.  The study suggests that
far less mercury comes from what people choose to eat than had
previously been thought. In addition, such toxic chemicals pose
a greater threat to developing children than they do to adults.
Concerns of possible toxicity from mercury in fish are what
prompted the FDA to recommend in 2004 that pregnant women and
young children limit their fish consumption to 12 ounces (2
meals) or fewer of fish or shellfish that are low in mercury per
week, recommendations that still stand today. But the current
study suggests that these guidelines may need to be reviewed.
The Avon Longitudinal St