Taking Issue With Today (Part II)
So, NBC wrote back, in hopes it would be able to address our concerns. I see a thorough cut and past job from Mr. McCormick but not so much with the addressing of the concerns. Feel free to read the letter and watch this space for our response:
Gavin Gibbons
Director, Media Relations
National Fisheries Institute
Jennifer McGuire, MS, RD
Manager, Nutrition Communication
National Fisheries Institute
I am responding to your e-mail of March 30 regarding a recent segment by Joy Bauer on the NBC News Today program.
I am attaching Joy’s responses to several of the points you raised:
All quotations are direct quotes from my Diet SOS segment on March 30, 2010.
The caller asked about fish that were lowest in mercury. My goal with this answer was to provide a list of the fish species that are highest in mercury to avoid or dramatically limit. Then, I identified an abbreviated list of best seafood choices, comprised of widely available seafood options that are both low in contaminants (mercury and PCBs) and environmentally-friendly. This list summarized my recommendation regarding best seafood choices. This list was compiled from a number of reputable sources and was not intended to be a report or statement of FDA or other government organizations positions.
Certain species of tuna (particularly big eye and bluefin) are high in mercury, while other species, such as skipjack, have considerably lower levels.[1] Tuna is a common variety of fish served in restaurants, including national chain restaurants, and used in sushi. Because it is often hard for consumers to identify which type of tuna they are purchasing or consuming at a restaurant, and restaurant staff and store employees may not be able to accurately answer these questions[2], my general advice as a health professional is to enjoy fresh tuna only occasionally.
In the segment, I did not advise viewers to never consume fresh tuna or canned albacore tuna, but instead recommended canned, chunk light tuna as the safest, lowest-mercury variety of tuna to enjoy.
Mercury levels in fish fall along a spectrum from low to high[3], and my goal in this segment was to identify the most common species that fall along the lower portion of the mercury spectrum and are also sustainably fished or aquacultured.
[1] US Food and Drug Administration. Mercury levels in commercial fish and shellfish. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm. Accessed March 30, 2010.
[2] Lowenstein JH, Amato G, Kolokotronis S-O. The real maccoyii: identifying tuna sushi with DNA barcodescontrasting character attributes and genetic distances. PLoS ONE, 2009; 4(11): e7866.
[3]US Food and Drug Administration. Mercury levels in commercial fish and shellfish. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm. Accessed March 30, 2010.
Again, my goal with this segment was to identify and recommend some of the optimal choices in seafood, and I specifically mention that my list includes fish that are both low in contaminants and also eco-friendly. Thus, my top picks had to meet both of these criteria in order to be listed as fish that I recommend for regular consumption by all populations. This is not to say that fish not included on this list cannot be safely enjoyed on occasion as part of a healthy diet. I also mention that this list is not all-inclusive and advise viewers to visit two websites to review other fish that are both low in contaminants and caught or farmed in a manner that is environmentally sustainable. I, along with many other health experts, feel these two sites are credible and responsible when it comes to informing consumers about safe and eco-friendly seafood options.
As a health expert in the media, I feel I am responsible for sharing information about how our eating habits impact the health of our environment, as well as our personal health. Overfishing is a serious threat to global fish supply. According to the Food and Agriculture Organization (FAO) of the United Nations, the international body responsible for systematically collecting data on global fisheries, as of 2007, twenty-eight percent of the stocks regulated by this organization are overexploited, depleted, or recovering from depletion, and an additional fifty-two percent are fully exploited and therefore producing catches that are at, or close to, their maximum sustainable limits with no room for further expansion.[1] Since global fish consumption continues to rise, it is important that consumers are given information about which seafood are caught in a sustainable manner or farmed using methods that are least damaging to the environment so they can be aware of these factors when making decisions about diet. I stated upfront for viewers that the sustainability of fish also factored into my decision-making when putting together my personal list of best seafood options for regular consumption.
[1] United Nations Food and Agriculture Organization. The State of the World Fisheries and Aquaculture 2008. Rome, Italy: FAO Fisheries and Aquaculture Department; 2009.
PCBs are classified as probable human carcinogens by the US Environmental Protection Agency (EPA) and the International Agency of Cancer Research (IACR). Farm-raised salmon contains levels of PCBs that are approximately 10 times higher than wild salmon.[1][2][3] Choosing wild salmon over farmed salmon when possible is one way that consumers can avoid unnecessary exposure to carcinogens. Research shows that farm-raised salmon has PCB levels ranging from 0.015 to 0.051 ppm.[4] Based on cancer health endpoints, the US Environmental Protection Agency (EPA) advises that fish with PCB levels of 0.023 to 0.047 ppm be consumed no more 1 time per month.[5] Farmed salmon contains levels of PCBs that are on par with other foods such as beef, chicken, pork, and dairy products,[6] but this segment specifically addressed fish, and I was prompted by the host, to explain why I recommended viewers choose wild salmon over farmed. In response, I advised consumers to when you can, go for the wild salmon. I also offer a low-cost option (canned wild or Alaskan salmon) for consumers who cannot afford wild salmon fillets. In regards to farmed salmon, I specifically stated that every once and awhile, its okay, I said this to avoid sending the message that viewers need to avoid this fish at all costs. Further, it is important to point out that the recommendations provided in the 2006 JAMA article are the recommendations of the studys two authors, not a health organization or government body, based on their review of the literature.[7]
[1] Rawn DF, Forsyth DS, Ryan JJ, et al. PCB, PCDD and PCDF residues in fin and non-fin fish products from the Canadian retail market 2002. Sci Total Environ. 2006;359:101-110.
[2] Hites RA, Foran JA, Carpenter DO, Hamilton MC, Knuth BA, Schwager SJ. Global assessment of organic contaminants in farmed salmon. Science. 2004;303:226-229.
[3] Easton MD, Luszniak D, Von der GE. Preliminary examination of contaminant loadings in farmed salmon, wild salmon and commercial salmon feed. Chemosphere. 2002;46:1053-1074.
[4] Mozaffarian D, Rimm EB. Fish intake, contaminants, and human health. J Am Med Assoc, 2006;296:1885-1899.
[5] United States Environmental Protection Agency. Guidance for Assessing Chemical Contaminant Data for Use in Fish Advisories, Volume 2: Risk Assessment and Fish Consumption Limits. 3rd ed. Washington, DC: Office of Water; 2000.
[6] Mozaffarian D, Rimm EB. Fish intake, contaminants, and human health. J Am Med Assoc, 2006;296:1885-1899.
[7] Mozaffarian D, Rimm EB. Fish intake, contaminants, and human health. J Am Med Assoc, 2006;296:1885-1899.
I hope this addresses your concerns.
Sincerely,
David McCormick
Vice President
NBC News
