Page 97 - Nutrition Essentials for Nursing Practice

CHAPTER 4 Lipids 85

Table 4.2 Estimated EPA and DHA and Mercury Content in 4 oz of
Selected Seafood Varieties

Common Seafood Varieties EPA؉DHAa Mercuryc
(mg/4 oz)b (␮g/4 oz)d

Salmone: Atlanticf, Chinookf, Cohof 1200–2400 2
Anchoviese,f, Herringe,f, and Shade 2300–2400 5–10
1350–2100 8–13
Mackerel: Atlantic and Pacific (not King) 54–58
Tuna: Bluefine,f and Albacoree 1700
Sardinese: Atlanticf and Pacificf 1100–1600 2
1000–1100 11
Trout: Freshwater 40
1000
Tuna: White (Albacore) canned 700–900 2
Salmone: Pinkf and Sockeyef 6
Pollocke: Atlanticf and Walleyef 600 9
Crabg: Bluee, Kinge,f, Snowe, Queenf, and Dungenessf 200–550 31–49
150–350 7
Tuna: Skipjack and Yellowfin 13
Floundere,f, Plaicee, and Solee,f (Flatfish) 350 7
150–300 14
Tuna: Light canned 100–250 8
47
Catfish 200 2
Code: Atlanticf and Pacificf 200 0
Scallopse,g: Bayf and Seaf 200
Lobsterg,h: Northerne,f Americane 150 151
100 219
Tilapia 147
Shrimpg 1250 110
1000
Seafood varieties that should not be consumed 1000
by women who are pregnant or breastfeedingi
450
Shark
Tilefishf: Gulf of Mexicoe,j

Swordfish

Mackerel: King

aA total of 1750 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per week represents an
average of 250 mg/day, which is the goal amount to achieve at the recommended 8 oz of seafood per week
for the general public.

bEPA and DHA values are for the cooked, edible portion rounded to the nearest 50 mg. Ranges are provided
when values are comparable. Values are estimates.

cA total of 39 ␮g of mercury per week would reach the EPA reference dose limit (0.1 ␮g/kg/day) for a woman
who is pregnant or breastfeeding and who weighs 124 pounds (56 kg).

dMercury was measured as total mercury and/or methyl mercury. Mercury values of zero were below the level
of detection. Values for mercury adjusted to reflect 4-oz weight after cooking, assuming 25% moisture loss.
Canned varieties not adjusted; mercury values gathered from cooked forms. Values are rounded to the near-
est whole number. Ranges are provided when values are comparable. Values are estimates.

eSeafood variety is included in mercury value(s) reported.

fSeafood variety is included in EPAϩDHA value(s) reported.

gCooked by moist heat.

hSpiny lobster has approximately 550 mg of EPAϩDHA and 14 ␮g mercury per 4 oz.

iWomen who are pregnant or breastfeeding should also limit white (albacore) tuna to 6 oz/week.

jValues are for tilefish from the Gulf of Mexico; does not include Atlantic tilefish, which have approximately
22 ␮g of mercury per 4 oz.

Sources: U.S. Department of Agriculture, U.S. Department of Health and Human Services. (2010). Dietary
guidelines for Americans, 2010 (7th ed.). Available at www.health.gov/dietaryguidelines. Accessed on 2/24/11;
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. (2011). Mercury levels in commercial fish and shellfish. Available at
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/
Methylmercury/ucm115644.htm; National Marine Fisheries Service. (1978). National Marine Fisheries Service
survey of trace elements in the fishery resource. Silver Spring, MD: National Marine Fisheries Service; and
Environmental Protection Agency. (2000). The Occurrence of mercury in the fishery resources of the Gulf of
Mexico. Washington, DC: Environmental Protection Agency.