April 22, 2010
NEW YORKTuna sushi purchased in grocery stores may contain less mercury than tuna sushi served at restaurants, according to new research that used DNA tracking to reveal mercury levels are higher in some species of tuna.
The research, being conducted at the Rutgers University and the American Museum of Natural Historys Sackler Institute for Comparative Genomics, one day may help consumers minimize their consumption of mercury and provide a new food-safety regulatory tool.
We found that mercury levels are linked to specific species, said Jacob Lowenstein, a graduate student affiliated with the museum. So far, the U.S. does not require restaurants and merchants to clarify what species they are selling or trading, but species names and clearer labeling would allow consumers to exercise greater control over the level of mercury they imbibe.
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