FISH IN THE DIET-NEW ALARM ON ITS SAFETY

During the last two decades, role of fish in the diet assumed critical importance because it is a rich source of Omega-3 fats considered crucial for preventing heart disease and other related disorders commonly encountered in modern society. Besides, unlike red meat fish meat is not a source of cholesterol making it safe for regular consumption. However the oceans where marine fish breed, are getting heavily polluted with all types chemicals, the most dangerous being Mercury which is known to cause damage to the brain if consumed beyond a limit. Presently an upper limit of 1 ppm is prescribed in the US while many other countries have fixed the tolerable limit at 0.5 ppm. Recent reports implicating Mercury even at lower limits in human disorders call for a rethinking about the safety limit of this toxic mineral. Here is a take on this new revelation which cannot be brushed away that easily.

"Scientists say that consuming fish may be more hazardous to your health than you think, according to new reports published this week. The reports, produced by the Biodiversity Research Institute and an international coalition of environmental campaign groups called the Zero Mercury Working Group, say that mercury contamination of seafood is not only on the rise across the globe, but that "smaller traces of the toxic metal may be enough to cause restricted brain development or other health problems for humans who eat them." "The more we look at mercury, the more toxic it is," David Evers, the executive director of BRI, told the Portland Press Herald. "Threats from mercury are greater at lower levels than we have thought in the past." As the Global Post notes, scientists have long warned consumers about the potential dangers of mercury in fish and other seafood. However, the new reports have revealed that the guidelines for safe seafood consumption in place in the U.S., Europe and elsewhere may now be out of date. "Levels of [mercury] exposure that are defined as safe by the official limits, are actually having adverse effects," environmental health scientist Dr. Edward Groth, who authored one of the three reports, said at a web conference, according to the Post."These are not trivial effects, these are significant effects. There does appear to be evidence now, fairly persuasive evidence, that adverse effects occur from normal amounts of seafood consumption," Groth, who is an adviser to the World Health Organization, continued".

Mercury is thrown into the atmosphere by burning coal in power plants and when the atmospheric mercury is absorbed by the water in the ocean, algae accumulates the same in their cells which then is passed on to fish which feasts on it. When such fish reaches the dining table, mercury is passed on to the humans through their foods. So far consumers and the safety agencies were sure that most fish varieties harvested to day have far less than 1 ppm, except in case of tile fish or Sword fish and crabs which may contain up to 1.5 ppm. The new finding that even low levels of mercury can adversely affect the functions of the human brain is alarming and scary. Unfortunately coal happens to be the most abundantly available cheap source of energy and economic compulsions prevent banning coal powered power plants every where in the world. What is the option before mankind under such circumstances? Banning fish consumption altogether? Not a feasible option. May be curtailing the fish consumption to levels just enough to meet the needs for Omega-3 fats is a possibility but will it be acceptable to the consumers and the fish industry in general. Technological intervention to trap the mercury in the smoke that is spewed by the power plants is another alternative that can be considered.  

V.H.POTTY
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