Study finds more mercury in restaurant tuna

NEW YORK

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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