Ingredient
Low Mercury
What is Low Mercury?
Low mercury is not an ingredient but rather a quality measure for seafood, indicating a reduced level of mercury contamination. Mercury levels in fish can vary based on species, size, and environmental factors.
Choosing seafood labeled as 'low mercury' suggests lower potential exposure to this heavy metal, which can accumulate in the body over time. While mercury exposure is primarily a concern for pregnant women, young children, and those who consume large amounts of seafood, it is generally advised to opt for products with lower mercury levels for broader health reasons.
It's important to note that 'low mercury' labels should be backed by testing and verification from credible sources to ensure consumer safety.
Commonly found in: Seafood, Fish, Shellfish
Benefits
- Helps reduce potential exposure to mercury, a known neurotoxin.
The FDA provides guidelines on mercury levels in seafood and advises choosing low-mercury options, especially for vulnerable groups.
Studies show that consuming low-mercury seafood reduces the health risks associated with methylmercury exposure.
Mercury levels in seafood are irrelevant to vegan diets as they do not include fish or animal products.
Scout's take
Pacific cod has very low mercury burden; safe for regular consumption including pregnant women
Found in 1 product
Scan any product to see every ingredient explained — and healthier swaps.
Download on theApp Store GET IT ONGoogle Play