A recent review of literature published in the Journal of the American Medical Association is reassuring for those who love seafood. The levels of mercury and contaminants in commercially available fish are very low. There are overwhelming health benefits in eating fish particularly with cardiovascular mortality.

The beneficial components of fish include substances named EPA and DHA as well as PUFAs. These are associated with a 36% drop in heart disease mortality and a 17% reduction in total mortality. There is also evidence they are important in brain development of children.

The authors noted that if people avoid modest fish consumption they could substantially increase their risk of heart disease and death and also cause brain development problems for children.

The content of mercury in fish has been well publicised, but also PCBs and dioxins are found in some species. The authors concluded that the risk from consuming PCBs and dioxins is negligible. Species high in mercury include shark, swordfish, mackerel and albacore tuna. They recommend avoiding large quantities and choosing other seafood wherever possible.

Oily fish such as salmon and herring as well as shellfish are high in the health-giving substances.

For more information on mercury in seafood go to:

Mercury in Fish Information

For information on the QOH WELLNESS PROGRAM:

QOH Wellness Program