Sushi's Hidden Dangers: Mercury and Arsenic Risks Revealed in New Study

A new study has examined the risks of toxic exposure from eating sushi. Researchers advise consuming it in moderation to reduce intake of harmful substances like mercury and arsenic. The findings were published in the journal Food and Chemical Toxicology. The study analysed sushi consumption habits across different age groups. Adults and adolescents typically ate eight pieces, while infants consumed around three. However, adolescents’ exposure to methylmercury reached 0.242 μg per kg of body weight, surpassing the safe daily limit set by the European Food Safety Authority (EFSA).

Certain sushi types contained higher levels of toxins. Maki and nigiri showed more inorganic arsenic than sashimi, due to the rice used in their preparation. Tuna-based sushi had elevated mercury and methylmercury, a result of bioaccumulation and biomagnification in the fish. Researchers identified eight pieces of salmon-based maki, nigiri, or sashimi, or maki unagi (eel) as the safest options for adults and adolescents.

The study also noted that other foods consumed throughout the day could contribute to additional exposure to toxic elements like arsenic, mercury, or nickel. The research highlights the need for moderation when eating sushi. Sticking to safer varieties and limiting portions can help reduce exposure to harmful toxins. The full study is available under DOI 10.1016/j.fct.2021.112285.