Newspaper finds too much mercury in some sushi

WASHINGTON, D.C. – Sushi buffs, take heed: The Food and Drug Administration could take legal action that would take one type of sushi off the market.

A New York Times investigation found high levels of mercury in some sushi taken from New York restaurants.

The FDA has the authority to take action removing food from the market, but a spokesperson says the agency is not considering any action at this time.

In the New York Times tests, researchers found so much mercury in raw tuna - mostly bluefin - that a regular diet of six pieces a week could be a health hazard.

All of the sushi tested was served at restaurants in New York City, but health experts believe similar results could be found in the rest of the country.

Eating too much mercury can increase a person's risk of cardiovascular disease and other neurological problems.

"It doesn't take very high levels of mercury to cause problems," said Dr. Ted Palen, a researcher with Kaiser Permanente. "Fish are notorious for carrying mercury."

"It is especially in the oceans and in fresh water because of industrial pollutions so the mercury gets into the water. The fish ingest it and then the predatory fish eat the smaller fish and the bigger fish eat those fish and it just accumulates in the flesh of the fish," said Palen.

Palen says ingesting too much mercury can damage the developing nervous system of a fetus or young children.

Currently, no government agency regularly tests seafood for mercury.