Actor Jeremy Piven made headlines when he announced that mercury poisoning from sushi caused him to leave his role in a Broadway show. I'll let his producers and doctors fight out the cause of his departure, but a few scientifically backed recommendations about mercury and fish seem in order.

In 2004, the Food and Drug Administration and the Environmental Protection Agency issued a fish advisory for women who are or might become pregnant, nursing mothers and young children. Due to high mercury levels, they recommended avoiding shark, swordfish, king mackerel and tilefish. The guidelines included limiting white canned tuna to six ounces a week.

Cooking does not get rid of mercury. But these guidelines are for high-risk populations. For healthy adults, eating fish is fine.

In sushi, tuna has the highest amount of mercury. Even so, it takes a lot of tuna to be at risk. According to www.mercuryfacts.com, which is supported by restaurants and food companies and individuals, the hypothetical health risk from mercury in tuna (fresh/frozen yellowfin) for a 150-pound man begins at a weekly intake of 3.2 pounds. That is a lot of tuna -- and most people eat sushi from a variety of fish.

Fish is a low-fat, high-protein source of important nutrients. Numerous studies have concluded the health benefits of fish greatly exceed any risk. Avoiding fish can result in thousands more heart disease deaths annually.

Salmon, one of the best sources of heart-healthy omega 3 fatty acids, is low in mercury.

To determine the mercury levels in a particular fish, go to:

• http://www.cfsan.fda.gov/~frf/sea-mehg.html

• A pocket sushi guide is available at www.mbayaq.org/cr/cr_seafoodwatch/sfw_ sushi.aspx

The bottom line is, do not be afraid of eating fish.

Sheah Rarback is a registered dietitian at the Miller School of Medicine at the University of Miami.

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