Study finds more mercury in restaurant tuna

April 21, 2010 4:14:28 PM PDT
People who prefer sushi from a restaurant rather than a supermarket could be getting an unwanted, higher dosage of mercury.

New research out of Columbia University found that mercury levels are highest in species of tuna used by restaurants, including Blue fin and Big Eye. Yellow fin, which is usually sold at supermarkets, tested 50 percent lower.

Experts say one reason is that Yellow Fin are usually smaller and harvested at a younger age. The study also found that on average, all species approached or exceeded the mercury levels allowed under federal regulations.


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