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EPA Study: Mercury Levels in Women of Childbearing Age Drop 34 Percent / Data suggest women making more informed seafood choices

Release Date: 11/20/2013
Contact Information: Stacy Kika (News media only), [email protected], 202-564-0906, 202-564-4355; En español: Lina Younes, [email protected], 202-564-9924, 202-564-4355

WASHINGTON — Today the U.S. Environmental Protection Agency (EPA) released a study showing that blood mercury levels in women of childbearing age dropped 34 percent from a survey conducted in 1999-2000 to follow-up surveys conducted from 2001 to 2010. Additionally, the percentage of women of childbearing age with blood mercury levels above the level of concern decreased 65 percent from the 1999-2000 survey and the follow-up surveys from 2001-2010.

During the survey period there was very little change in the amount of fish consumed. The decrease in the ratio of mercury intake to fish consumed suggests that women may have shifted to eating types of fish with lower mercury concentrations.

For the peer-reviewed study, Trends in Blood Mercury Concentrations and Fish Consumption among U.S. Women of Childbearing Age, NHANES (1999-2010), EPA analyzed measurements of blood mercury levels from the Center for Disease Control and Prevention’s National Health and Nutrition Examination Survey. EPA found that blood methylmercury concentrations in women of childbearing age in the first survey cycle (1999-2000) were 1.5 times higher than the average concentration of the five subsequent cycles (2001-2010). The average of blood mercury concentrations changed only slightly from 2001 to 2010, and remained below levels of concern for health.

EPA’s study provides a nationwide perspective on trends in mercury levels based mostly on consumption of ocean fish. It does not reflect trends in mercury levels in communities that depend on locally caught fish for subsistence. EPA and states recommend that people check local advisories before eating fish caught from local waterways.

Fish and shellfish are an important part of a healthy diet because they are a source of high-quality protein, many vitamins and minerals, omega-3 fatty acids, and are mostly low in saturated fat. A well-balanced diet that includes a variety of fish and shellfish can be beneficial for heart health and children's proper growth and development.

However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury depend on the amount of fish and shellfish eaten and the levels of mercury in the fish.
EPA and the U.S. Food and Drug Administration (FDA) advise women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and to eat fish and shellfish that are low in mercury for the health benefits and to reduce exposure to mercury.

EPA and FDA advise:

- Do not eat shark, swordfish, king mackerel or tilefish because they have high levels of mercury.
- Eat up to 12 ounces (2 average meals) per week of a variety of fish and shellfish low in mercury.

- Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
- Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.