Little Risk in Eating More Fish
~ April 2012 No.244 ~
Eating fish on Friday was, for many people, a tradition that was adhered to because of the religious significance rather than nutritional concerns. Fish have always been an important part of the diet for those who have access to fish stocks. Eating fish is part of the cultural traditions of many people in many countries and, for some people, fish is a major source of food and essential nutrients.
At the same time that health regulatory officials are encouraging people to eat more fish, environmental scientists are cautioning that the levels of several pollutants in fresh and salt water bodies is becoming a concern. This has prompted many people to wonder whether it is safe to eat fish.
A recent report by the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) has come to some very clear conclusions about the benefits and risks of eating fish.
The FAO / WHO document reports that among the general adult population, consumption of fish, particularly fatty fish, lowers the risk of mortality from coronary heart disease. More importantly, potential cancer risks associated with dioxins are well below established coronary heart disease benefits from fish consumption. Also, there is a lack of convincing evidence of risk of coronary heart disease associated with another pollutant of concern, methyl-mercury.
| Oily | Non-Oily |
|---|---|
| Sardines | Cod |
| Herring | Haddock |
| Anchovies | Flatfish |
| Salmon | Tilapia |
| Trout | |
| Hilsa | |
| Mackerel |
Reference
Joint Expert Consultation on the risks and Benefits of Fish Consumption
FAO Fisheries and Aquaculture Report No. 978