Does mercury in fish cause health problems?

People are often worried about mercury poisoning from fish. Eating fish from a variety of sources reduces the chance of a specific contaminant such as mercury or the polychlorinated biphenyls (PCBs) that occurred at one fish farm. Mercury appears to be highest in bottom-scavenging fish (apparently shark, swordfish, tile fish, and tuna have high concentration) and not in fish such as salmon, sea bass, or tilapia.

Furthermore, it isn't even clear if mercury from fish causes toxicity. In the Seychelle Islands, where people eat a huge amount of fish, the children of mothers who ate fish twenty-one times a week had the same neurologic function or IQs (intelligence quotients) over an extended period of time as did the children of mothers who ate no fish. One study has shown that the form of mercury in most fish -- methylmercury sulfate -- is much less toxic to human cells than methylmercury chloride.

Thus, the mercury content of some fish and the methylmercury chloride poisoning that occurred in one area in Japan may not have as much relevance to human disease and nerve functioning as many believe.

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