The New York Times ran a scare piece earlier this week about high mercury levels in bluefin tuna found in NYC restaurants, focusing on sushi joints. Mercury in seafood is a significant environmental issue, no doubt, but TIME has an interesting interview with Dr. Dariush Mozaffarian, assistant professor of medicine and epidemiology at Harvard Medical School and the Harvard School of Public Health, who argues that the health benefits of eating the fish noted for higher levels of mercury outweigh the risk (to adults) of mercury exposure. He also says that varying the fish in your diet limits your risk of negative effects from mercury, and points out that the studies on cardiovascular damage from mercury have not produced consistent results. The best news: Eat all the salmon you want, as it’s high in omega-3 fatty acids and low in mercury. That’s my favorite type of sushi, so I’ll place a double order the next time I’m out for raw fish.
→ January 27, 2008