>Benefits of fish consumption
Source: Harvard Gazette, Harvard Science
Fish may reduce risk of stroke in women (Jan. 26, 2001);
Eating fatty fish once a week reduces men’s risk of heart failure (April 22, 2009);
Warnings about fish consumption and mercury overstated (October 20, 2005);
Benefits of eating fish tip the scale (March 24, 2011), supported by
studies in the New England Journal of Medicine.
The popular claim that mercury consumption leads to negative health effects is contested by a large-scale study that shows no association between mercury exposure and higher risk of stroke or heart problems. This research, which analyses findings from separate studies and more than 172,000 participants, provides the strongest evidence to date on whether mercury exposure affects heart health.
The researchers conclude that the health benefits from consuming a variety of seafood in recommended amounts—two meals per week—outweigh the risks associated with consuming mercury. One such benefit comes from eating omega-3 fatty acids, commonly found in fatty fish like salmon. The acids are known to reduce risk of heart disease and even to help in the brain development of unborn babies.
To experience top health effects from fish, people should limit their intake to two meals per week and pregnant women should stay away from species that contain higher mercury levels (shark, swordfish, tilefish, and king mackerel).