Safe Fish Consumption: How Much Can You Eat Weekly Without Mercury Worries?

Discover the FDA's guidelines on safe fish consumption and learn which types are low in mercury.

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The FDA recommends limiting the intake of certain fish to 2-3 servings (8-12 ounces) per week to minimize mercury exposure. Focus on eating fish low in mercury such as salmon, shrimp, and sardines. Avoid high-mercury fish like shark, king mackerel, and swordfish.

FAQs & Answers

  1. What types of fish are low in mercury? Fish like salmon, shrimp, and sardines are considered low in mercury and recommended for consumption.
  2. How often should I eat fish to avoid mercury toxicity? The FDA recommends limiting fish intake to 2-3 servings (8-12 ounces) per week to minimize mercury exposure.
  3. Which fish should I avoid due to high mercury levels? You should avoid consuming high-mercury fish such as shark, king mackerel, and swordfish.
  4. What are the health benefits of eating fish? Eating fish provides essential omega-3 fatty acids, which are beneficial for heart health and brain function.

Watch More

For more insights into healthy eating, check out our related videos on sustainable seafood choices and the benefits of omega-3 fatty acids found in fish.

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