A recent laboratory study of tuna sushi from 20 different Manhattan restaurants found amounts of mercury that exceed the levels established as acceptable by the Environmental Protection Agency.
The tests, which were done on the sushi pieces multiple times and were conducted for the New York Times in October, revealed that eating six pieces a week would exceed the Environmental Protection Agency's acceptable levels for human consumption of mercury.
Tuna sushi, mostly blue fin, from 5 of the 20 establishments had mercury levels so high the FDA could exercise the option to take legal action to remove the fish from the market.
Dr. Michael Gochfeld, a professor of environmental and occupational medicine at the Robert Wood Johnson Medical School in Piscataway, N.J., analyzed the sushi for the paper's report.
A former chairman of the New Jersey Mercury Task Force, Gochfeld continues to treat patients with mercury poisoning.
The findings from the New York-based study has experts believing similar results might be found in restaurants outside of the test area.
Studies have linked mercury to health problems such as an increased risk of heart disease in adults as well as negative effects on the body's neurological system.
As of right now, seafood is not regularly tested by any government agency for mercury.
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