Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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aPPendix 11. ESTIMATED EPA AND DHA AND MERCURY CONTENT IN 4 OUNCESOF SELECTED SEAFOOD VARIETIEScommon seafood varieties ePa+dha a mg/4 oz b Mercury c mcg/4 oz dSalmon † : Atlantic * , Chinook * , Coho *1,200–2,400 2Anchovies* ,† , Herring * , † , and Shad † 2,300–2,400 5–10Mackerel: Atlantic and Pacific (not King) 1,350–2,100 8–13Tuna: Bluefin* ,† and Albacore † 1,700 54–58Sardines † : Atlantic * and Pacific *1,100–1,600 2Oysters: Pacifice,f 1,550 2Trout: Freshwater 1,000–1,100 11Tuna: White (Albacore) canned 1,000 40Mussels † ,f: Blue *900 NASalmon † : Pink * and Sockeye *700–900 2Squid 750 11Pollock † : Atlantic * and Walleye *600 6Crabf: Blue † , King * , † , Snow † 200–550 9, Queen * , andDungeness*Tuna: Skipjack and Yellowfin 150–350 31–49Flounder* ,† , Plaice † , and Sole * , † (Flatfish)350 7Clamsf 200–300 0Tuna: Light canned 150–300 13Catfish 100–250 7Cod† : Atlantic* and Pacific *200 14Scallops † ,f: Bay * and Sea *200 8Haddock* ,† and Hake † 200 2–5Lobstersf,g: Northern * , † American † 200 47Crayfishf 200 5Tilapia 150 2Shrimpf 100 0seafood varieties that should not be consumed by women who are pregnant or breastfeeding hShark 1,250 151Tilefish* : Gulf of Mexico† ,i 1,000 219Swordfish 1,000 147Mackerel: King 450 11085DIETARY GUIDELINES FOR AMERICANS, 2010
notes for aPPendix 11.a. A total of 1,750 mg of Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) per week represents an average of 250 mg per day, which is the goal amount to achieve at the recommended 8 ounces of seafood per week for the general public. b. EPA and DHA values are for cooked, edible portion rounded to the nearest 50 mg. Ranges are provided when values are comparable. Values are estimates. c. A total of 39 mcg of mercury per week would reach the EPA reference dose limit (0.1 mcg/kg/d) for a woman who is pregnant or breastfeeding and who weighs 124 pounds (56 kg).d. Mercury was measured as total mercury and/or methyl mercury. Mercury values of zero were below the level of detection. NA–Data not available. Values for mercury adjusted to reflect 4 ounce weight after cooking, assuming 25 percent moisture loss. Canned varieties not adjusted; mercury values gathered from cooked forms. Values are rounded to the nearest whole number. Ranges are provided when values are comparable. Values are estimates.e. Eastern oysters have approximately 500–550 mg of EPA+DHA per 4 ounces.f. Cooked by moist heat.g. Spiny Lobster has approximately 550 mg of EPA+DHA and 14 mcg mercury per 4 ounces.h. Women who are pregnant or breastfeeding should also limit white (Albacore) Tuna to 6 ounces per week.i. Values are for Tilefish from the Gulf of Mexico; does not include Atlantic Tilefish, which have approximately 22 mcg of mercury per 4 ounces.*. Seafood variety is included in EPA+DHA value(s) reported.. Seafood variety is included in mercury value(s) reported.†Sources:U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, 2010, USDA National Nutrient Database for Standard Reference, Release 23, Available at: http://www.ars.usda.gov/ba/bhnrc/ndl.U.S. Food and Drug Administration, “Mercury Levels in Commercial Fish and Shellfish,” Available at: http://www.fda.gov/Food/FoodSafety/Product-Specific Information/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm.National Marine Fisheries Service. “National Marine Fisheries Service Survey of Trace Elements in the Fishery Resource” Report, 1978.Environmental Protection Agency. “The Occurrence of Mercury in the Fishery Resources of the Gulf of Mexico” Report, 2000.DIETARY GUIDELINES FOR AMERICANS, 2010 86
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chapter 4 foods and nutrients to in
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