引言
香港市民普遍喜愛享用吞拿魚（Maguro）刺身，無論是在日本餐廳或壽司店，這些食材均為熱門之選。然而，許多人或未有意識到，這些大型捕食性魚類體內往往累積較高濃度的甲基汞（Methylmercury），長期攝取可能對健康構成潛在風險，尤其對孕婦、嬰幼兒及兒童影響更大。
為保障市民健康，香港食物安全中心（CFS）根據《食物攙雜（金屬雜質含量）規例》（Cap. 132V）對甲基汞含量作出規管。而在2024年，政府進一步提出修訂建議，針對特定魚類及魚製品設定更明確的最大限量（MLs）標準。
本文將探討以下議題：
哪些魚類的甲基汞含量較高？
食物安全中心（CFS）對消費者的建議
2024年擬議的甲基汞標準修訂內容
如何在享用海鮮的同時保障健康
甲基汞對健康的影響
甲基汞是一種重金屬污染物，可透過生物放大作用（Biomagnification）於海洋食物鏈中累積。大型捕食性魚類因攝食較小型魚類，使其體內的甲基汞含量較高。
長期攝取過量甲基汞可能影響中樞神經系統，尤其對胎兒、嬰幼兒及兒童的神經發育造成不良影響。成人若攝取過量，亦可能導致記憶力減退、認知能力下降及神經功能受損。
中日料理中甲基汞含量較高的魚類
以下魚類因其於食物鏈中屬較高階層，甲基汞含量相對較高，建議消費者適量攝取：
1. 高風險魚類（大型捕食性魚類）
吞拿魚（Maguro） – 刺身、壽司、罐裝吞拿魚
劍魚（Swordfish） – 烤劍魚扒、刺身
鯊魚（Shark） – 魚翅、乾魚翅
馬林魚（Marlin） – 刺身
金目鯛（Alfonsino） – 烤魚、壽司
深海紅魚（Orange Roughy） – 燒烤、煎炸
2. 中等風險魚類（加工魚製品）
魚蛋（Fish Balls） – 火鍋、魚蛋粉
魚餅（Fish Cakes) – 煎魚餅、關東煮
2024年擬議甲基汞最大限量（MLs）修訂
為進一步保障食品安全，香港政府建議更新甲基汞含量標準，針對特定魚類制定更嚴格的最大限量（MLs）：
魚類 | 擬議甲基汞最大限量（mg/kg） |
吞拿魚（Maguro） | 1.2 |
金目鯛（Alfonsino） | 1.5 |
馬林魚（Marlin） | 1.7 |
鯊魚（Shark） | 1.6 |
深海紅魚（Orange Roughy） | 0.8 |
粉紅鱸魚（Pink Cusk-Eel） | 1.0 |
魚蛋 / 魚餅 | 0.5 |
根據擬議修訂，魚蛋及魚餅的甲基汞最大限量為 0.5 mg/kg，與一般魚類標準相同。
🔔 溫馨提示： 上述擬議修訂仍處於公眾諮詢階段，最終標準需經立法程序通過。請持續關注最新食物安全資訊。
食物安全中心（CFS）對消費者的建議
為確保健康飲食，食物安全中心（CFS）建議：
✅ 限制進食高甲基汞魚類 – 孕婦、計劃懷孕的女性及兒童應減少食用吞拿魚、劍魚等高風險魚類。
✅ 選擇低甲基汞魚類 – 例如三文魚、沙甸魚、鯖魚，此類魚種富含Omega-3脂肪酸，且甲基汞含量較低。
✅ 均衡飲食 – 建議每週進食 2-3次低汞魚類，避免單一攝取特定魚類。
✅ 注意食物來源 – 選購具品質保證的海鮮，避免食用來源不明的野生魚類。
結論：如何在享用海鮮的同時保障健康？
雖然吞拿魚、劍魚等深受市民喜愛，但由於其甲基汞含量較高，應適量食用以減低風險。2024年擬議的法例修訂將對特定魚類定明最大限量甲基汞含量標準，包括魚蛋及魚餅等加工魚類製品，以進一步提升食品安全水平。
💡 建議消費者保持多樣化飲食，選擇低汞魚類，並適量攝取，以確保健康與安全。
參考
食物安全中心, 平衡吃魚的利弊: 甲基汞的風險與DHA及EPA益處,
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_154_01.html
食物環境衛生署, 孕婦和幼童應避免進食捕食性魚類,
https://www.fehd.gov.hk/tc_chi/news/details/20140904_0036.html
這篇文章是利用人工智能幫助撰寫的。
English Version
Introduction
In Hong Kong, sashimi is a favorite delicacy among locals, with tuna being a top choice at Japanese restaurants and sushi bars. Many diners savor the premium cut of maguro (tuna) sashimi without realizing the potential risks involved. Despite its popularity, tuna, being a large predatory fish, can accumulate high levels of methylmercury, a toxic heavy metal that poses serious health risks, especially with frequent consumption.
To safeguard public health, Hong Kong's Centre for Food Safety (CFS) regulates methylmercury levels in food under the Food Adulteration (Metallic Contamination) Regulations (Cap. 132V). In 2024, proposed amendments aimed to update these regulations, including setting maximum levels (MLs) for methylmercury in various seafood products.
This article explores:
High-risk seafood items
CFS recommendations and proposed regulatory updates
Safe seafood consumption practices
Why Is Methylmercury a Concern?
Methylmercury accumulates in marine life through biomagnification, where larger predatory fish consume smaller ones, leading to higher toxin levels. High exposure can cause neurological disorders, particularly affecting brain development in fetuses and young children.
High-Risk Seafood in Japanese & Chinese Cuisine
Certain seafood commonly found in Japanese and Chinese dishes contain higher methylmercury levels:
1. Large Predatory Fish (Highest Risk):
Tuna (Maguro/吞拿魚): Used in sushi, sashimi, and canned products.
Swordfish (旗魚): Featured in grilled dishes and sashimi.
Shark (鯊魚, 魚翅): Used in shark fin soup and dried products.
Marlin (馬林魚): Served as sashimi.
Alfonsino (金目鯛): Prepared grilled or as sushi.
Orange Roughy (深海紅魚): Common in seafood dishes.
2. Processed Fish Products (Moderate Risk):
Fish Balls (魚蛋): Popular in hotpots and noodle soups.
Fish Cakes (魚餅): Used in various dishes and snacks.
CFS Hong Kong’s Maximum Limits (MLs) for Methylmercury
Current MLs:
Predatory Fish: 0.5 mg/kg (Fish)
Proposed 2024 Amendments:
The Hong Kong Government proposed species-specific MLs for fish with higher mercury levels, aligning with international standards:
Fish Species | Proposed ML for Methylmercury (mg/kg) |
Tuna (吞拿魚) | 1.2 |
Alfonsino (金目鯛) | 1.5 |
Marlin (馬林魚) | 1.7 |
Shark (鯊魚) | 1.6 |
Orange Roughy (深海紅魚) | 0.8 |
Pink Cusk-Eel | 1.0 |
Additionally, regulatory measures intend to include fish balls and fish fillets, with a methylmercury limit of 0.5 mg/kg.
Note: The proposed MLs are subject to finalization following public consultation and legislative processes.
CFS Recommendations for Safe Seafood Consumption
To minimize methylmercury exposure:
Limit consumption of high-mercury fish, especially for vulnerable groups like pregnant women and young children.
Diversify seafood choices by opting for low-mercury alternatives such as salmon, tilapia, and shrimp.
Stay informed about government updates on food safety regulations and advisories.
How to Enjoy Japanese & Chinese Seafood Safely
To continue enjoying seafood delicacies without health risks:
Choose low-mercury fish like salmon and sardines.
Incorporate diverse protein sources such as tofu and poultry.
Purchase seafood from reputable sources to ensure safety.
Practice moderation with high-mercury fish, making them occasional choices.
Conclusion
Japanese and Chinese cuisines offer a rich variety of seafood dishes. Being mindful of methylmercury risks and adhering to CFS guidelines can help you enjoy these delicacies safely. The 2024 proposed regulatory updates aim to align local regulation to international standards.
By making informed choices and following CFS recommendations, you can continue to enjoy your favorite seafood dishes while minimizing health risks.
References
Hong Kong's Centre for Food Safety (CFS), Balancing the risk of methylmercury and the benefits of DHA and EPA from fish https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_154_01.html
Food and Environmental Hygiene Department, Pregnant women and young children advised to avoid eating predatory fish
https://www.fehd.gov.hk/english/news/details/20140904_0036.html
Hong Kong's Centre for Food Safety (CFS), Mercury in Fish and Food Safety https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_22_01.html
This article is written with the help of AI.
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