Eat a variety of seafood that’s low in mercury and high in omega-3 fatty acids, such as:

  • Salmon
  • Anchovies
  • Herring
  • Sardines
  • Trout
  • Atlantic and Pacific mackerel

Other safe choices include shrimp, pollock and catfish. However, limit albacore tuna and tuna steak to no more than 6 ounces (170 grams) a week. Also, be aware that while canned light tuna on average appears safe, some testing has shown that mercury levels can vary from can to can.

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