Researchers at Purdue University have released details of a study which indicates that the US Food and Drug Administration (FDA) Action Level for mercury in commercial fish should be lowered below the current 1,000 parts per billion.

The initiative would be intended to protect unborn children. Many pregnant women currently eat several cans of fish every week to try to make sure they benefit from the important omega-3 fatty acids contained in tuna, mackerel and salmon.

The authors also recommend that pregnant women eat less canned white albacore tuna and eat more canned salmon and mackerel, which are higher in the omega-3 fatty acids.