New dietary intake limits for mercury
intake level for methylmercury, the most toxic form of mercury, in
foods.
Experts convened by the UN Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) have studied the data and agreed to reduce the safe intake level for methylmercury, the most toxic form of mercury, in foods.
Forty-eight scientists from 17 countries participated in the 61st meeting of the Joint Expert Committee for Food Additives and Contaminants (JECFA) from 10-19 June at FAO's Rome headquarters.
Established by FAO and WHO in 1956, JECFA meets regularly to provide safety and risk assessment advice to countries and to the Codex Alimentarius Commission. Codex - meeting this week in Rome to discuss world food trade and food safety- recommends international standards for food safety and quality, as well as codes of practice and guidelines.
After looking at new data for methylmercury and, crucially, in order to sufficiently protect the developing foetus, the experts decided to revise the PTWI, recommending that it be reduced to 1.6 µg per kg body weight per week.
The foetus is exposed to methylmercury through contaminated food eaten by the pregnant mother. This new recommendation changes the prior recommendation for a dietary limit of 3.3 µg per kg body weight per week.
According to the committee some fish species - such as swordfish and sharks - are the most significant source of methylmercury in food.
However, not wishing to steer consumers away from real health benefits found in the large majority of fish species, the committee stressed that when providing advice to consumers and setting limits for methylmercury concentrations, public health authorities should keep in mind that fish play a key role in meeting nutritional needs in many countries.
