Everyone knows fish is good for you. Its low in saturated fat, and it makes you smart. So its no wonder consumers are confused by headlines warning fish eaters of impending doom.
In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had discovered that wealthy individuals eating expensive fish, such as swordfish and tuna, were putting themselves at risk for mercury poisoning — even as they were trying to eat healthy.
In one case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Franciscos California Pacific Medical Center, to fish around for answers.
Hightower studied her own patients, who were affluent and ate plenty of gourmet fish — swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.
Hightower retested...
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