Do the Risks of Eating Fish Outweigh the Benefits?

A recent study done by researchers from the Harvard School of Public Health (HSPH) found that the benefits of eating a modest amount of fish per week - about 3 ounces of farmed salmon or 6 ounces of mackerel - reduced the risk of death from coronary disease by 36%. Also, in their review, they found that the intake of fish or fish oil reduces total mortality - death from any causes -- by 17%. In recent years, concerns have been raised about chemicals found in fish from environmental pollutants, including mercury, PCBs, and dioxins; which has led to some confusion.

The nutritional benefit of eating fish (finfish or shellfish) is derived from the fact that fish is high in protein and omega-3 fatty acids. The two principal types of omega-3 fatty acids are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) which are found in fish. The body can produce EPA and DHA from another essential fatty acid, ALA (alpha-linolenic acid), found in flaxseed oil, canola oil, soy oil, and walnut oil. The only problem is that this conversion only occurs to a limited extent.

The importance of the omega-3 fatty acids lies in the fact that they have a number of heart-healthy effects, including reducing triglyceride levels, raising the levels of HDL (good cholesterol), reducing levels of homocysteine, and reducing blood pressure.
'Overall, for major health outcomes among adults, the benefits of eating fish greatly outweigh the risks,' said Dariush Mozaffarian, lead author of the study and an instructor in epidemiology at HSPH and in medicine at Brigham and Women's Hospital. 'Somehow this evidence has been lost on the public.'

Source: The Journal of the American Medical Association, Oct. 18 th, 2006 issue.