Fish is good for you, despite contamination fears

Reported by Susan Aldridge, PhD, medical journalist

The health benefits of consuming fish far outweigh dangers linked to contamination.
Fish, especially oily fish, contain omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These two components appear to reduce the risk of heart disease. But there have been concerns recently that fish may also contain contaminants that are harmful to health.

Researchers at Brigham and Women's Hospital and Harvard Medical School have carried out an analysis of the research on fish consumption and health. They find that a modest consumption of one to two servings of fish a week reduces the risk of death from heart disease by 36 per cent and death from all causes by 17 per cent. As far as contamination is concerned, the main issue is probably methylmercury and those most at risk are pregnant women and those who are planning a pregnancy. This is because methylmercury affects the nervous system of the developing fetus.

The researchers suggest that those concerned about methylmercury should avoid shark, swordfish, golden bass and king mackerel, and they should also limit intake of albacore tuna. Those who eat fish and seafood regularly should consume a wide variety as this will minimize exposure to any contamination as well as extracting the optimum health benefit.

Source
Journal of the American Medical Association 18th October 2006 Volume 296 pages 1885-1899

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