A paper published online in the journal Environmental Toxicology and Chemistry says the concentration of mercury in yellowfin tuna “currently is increasing at a rate of at least 3.8 percent per year.” The study looked at published reports of tests of tuna caught near Hawaii over the past half century. Mercury is a trace metal that can threaten human health. The researchers say the increased amounts of mercury in tuna appear to be due to human activity such as burning coal. “Future increases in mercury in yellowfin tuna and other fishes can be avoided by reductions in atmospheric mercury emissions from point sources,” says the paper.
The FDA is revising its guidance to consumers on fish consumption and how to select fish lower in mercury. The “key message” of the June 2014 draft is “Eat 8 to 12 ounces of a variety of fish (and shellfish) each week from choices that are lower in mercury. The nutritional value of fish is important during growth and development before birth, in early infancy for breastfed infants, and in childhood.”