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.

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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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