Mercury levels in Hawaiian Yellowfin tuna – known as ahi on the plate – are on the rise, scientists report February 2 in Environmental Toxicology and Chemistry.
14 July 2014 - EFSA - Scientific Opinion on health benefits of seafood (fish and shellfish) consumption in relation to health risks associated with exposure to methylmercury
Please hear Capt Joseph Hibbeln speak on YouTube here
2 April 2014 - TelIHMC on YouTube - CAPT Joseph Hibbeln, M.D.: Nutritional Armor -- Brain and Behavior
Capt Joseph Hibbeln's observation that the nutritional benefits of eating fish in pregnancy on higher IQ outweigh the small effect of trace mercury, is cited as foundational by The Dietary Guidelines for Americans 2010, the World Health Organization and the FDA.
Data collected in 1998 and 2008 showed that mercury levels increased at a rate of about 3.8 percent per year, the researchers say. A tuna about 75 kilograms in size might have had about 0.4 parts per million of mercury in its body in 1998. In 2008, the same-sized fish would have had around 0.6 parts per million.
The tuna’s increase in toxic baggage mirrors increasing levels of mercury pollution from human activities, such as burning coal in power plants and mining.