Chemical pollutants pose threat to Fish benefits

Fish definitely has numerous health benefits but it also contains contaminants that has resulted in confusion over the role of fish consumption in a healthy diet, disclosed a new study.

Fish, known as a health food is rich in protein and omega-3 fatty acids. These components help in lowering blood pressure, heart rate and improve other cardiovascular risk factors.

Fish intake is also important for pregnant and breastfeeding mothers because it supplies DHA, a specific omega-3 fatty acid that is beneficial for the brain development of infants.

However, according to new study seafood contaminated with mercury, polychlorinated biphenyls (PCBs) and other chemicals can offset some of the benefits.

The study conducted at The Harvard School of Public Health aimed at reviewing existing studies that looked at the health effects of eating fish, under the leadership of Dariush Mozaffarian.

Study proved that modest consumption of fish especially species higher in the omega-3 fatty acids reduces risk of coronary death by 36% and total mortality by 17%. The intake also favorably affects other clinical outcomes.

However, the study warned people over the consumption of predatory fish like shark, swordfish, golden bass, tilefish or king mackerel, which live longer and absorb more toxins. These fish types are known to absorb high levels of mercury which has subtle effects on the developing nervous systems of infants.

On the other hand, fish like wild and farmed salmon, shrimp, sardines, and herring contain very low levels of mercury.

The study concluded that the intake of variety of seafood holds the key. The benefits of fish intake can be maximized by consuming variety of seafood.

Adult men and women who are not in the child bearing age do not face any major health outcomes but they should however limit the intake of species highest in mercury levels. Thus for them the benefits of fish intake exceed the potential risks.

Whereas, pregnant women, nursing mothers and children up to 12 years of age should consume seafood with low levels of mercury content.

The researchers offered guidelines over weekly consumption of fish. The report recommended a limited intake of two 3-ounce (85-gram) servings a week that can go safely up to 12 ounces (340 grams) of fish a week for women of child-bearing age and children aged 12 and under.