Monday, October 23, 2006

For Your Health: Eat More Fish, Worry ess About Contaminates

People need to eat more fish for their general overall health. Besides the fact that fish are an imprtant source of Omega-3 fatty acids which can speed up fat loss, improve cognitive function, improve heart health, and overall well being fish taste good.  The levels of mercury found in the fish isn't generally enough to worry about...long as you are sensible about where you are getting your fish.

To Your Good Health and Fitness,


Eat More Fish, Worry Less About Contaminates

(Ivanhoe Newswire) -- Stop worrying so much about mercury, and eat more fish! That's the message from Harvard researchers.

"Fish is the single most important food someone can eat for cardiovascular health," Harvard researcher Dariush Mazafarrian, M.D., Dr.P.H., told Ivanhoe. He and colleagues reviewed the scientific evidence for both the good and the bad health consequences of eating fish and shellfish. They found adding just a small amount of fish to your diet -- three to six ounces of oily fish per week -- would reduce your risk of death from a heart attack by 36 percent.

Too much emphasis has been placed on the potentially negative health risks associated with eating fish, said Dr. Mazafarrian. "It's human nature to worry about risks, so the problem is then when risks have been presented, the benefits haven't been presented side by side," he said. For example, Dr. Mazafarian says for every one person who may develop cancer from a lifetime of eating farmed salmon, nearly 300 coronary heart disease deaths would be prevented.

Eating fish provides humans with a much-needed supply of polyunsaturated fatty acids. These special fats protect the heart from damage. Some studies have raised concern about the potential harm exposure that to mercury, dioxins and other contaminates could cause to people eating fish.

While it's true certain kinds of fish are more likely to have higher levels of contamination, Dr. Mazafarian says everyone should be eating some kind of fish, even pregnant women. Pregnant women should avoid or eat in limited qualities four types of fish: shark, swordfish, golden bass and king mackerel.

SOURCE: Ivanhoe interview with Dariush Mazaffarian, M.D., Dr.P.H., from Brigham and Women's Hospital and Harvard School of Public Health in Boston; The Journal of the American Medical Association, 2006;296:1885-1899

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