Sushi has become a popular food in the United States during the past few years, but its popularity could take a backseat to a possible health hazard – mercury.
Mercury can naturally transform into the organic compound methylmercury, which is harmful to people, according to the National Research Center for Women and Families.
Methylmercury accumulates in streams and oceans. It can work its way up the food chain as each fish intakes all of the mercury from the smaller fish it has eaten. The oldest and largest fish, such as shark and tuna, have the highest levels of methylmercury.
The Center for Disease Control and Prevention reported that people most affected by mercury are pregnant and nursing women, young children, people with impaired kidney function and those with sensitive immune responses to metal.
“Outbreaks of methylmercury poisonings have made it clear that adults, children and developing fetuses are at risk from ingestion exposure to methylmercury,” the Environmental Protection Agency said on its Web site.
Methylmercury exposure to a pregnant woman can affect the baby’s brain and nervous system, the EPA states. “Impacts on cognitive thinking, memory, attention, language and fine motor and visual spatial skills have been seen in children exposed to methylmercury in the womb.”
The EPA states almost all people have traces of methylmercury in their tissues because of methylmercury’s presence in the environment and people’s exposure to it when they include fish and shellfish in their diets.
Students concerned about their mercury intake can use the mercury calculator on www.gotmercury.org.
Students can input their weight, the type of fish they ate and the amount of fish they predict to eat in a week. The results will show the mercury intake.
“It doesn’t scare me,” said Nicholas Smith, political science senior.
Smith said “moderation is key,” and he will continue to buy sushi from reputable places.
Melissa Newman, biology freshman, said learning about mercury in sushi will make her more aware of what she eats. Newman said she plans to eat sushi less often.
Derek Chang, owner and sushi chef of Derek Chang’s Koto, said people in America are far more concerned with the effects of sushi than people in Asia.
“Seafood is a great protein source,” Chang said.
Chang said his restaurant will caution pregnant women about the hazards of large quantities of sushi.
“When my mom had us, she was eating sushi all the time,” Chang said.
Jerry Yu, owner and head chef of Wahada Japanese Sushi Bar & Grill, said he does not think his restaurant’s sushi will pose problems.
His restaurant uses the certified supply of yellow-fin tuna, so he is not concerned with his products, he said.
The EPA recommends an adult of average weight – which the agency specifies is 154 pounds – should consume no more than 49 micrograms of mercury per week.
Six pieces of sushi from most restaurants would exceed the recommendation. People weighing less than 154 pounds should consume even less sushi in a week.
—-Contact Amanda Eisman at aeisman@lsureveille.com