Cardiovascular Health & Fish


MPj04035460000[1]Many people worry about toxins in fish to the point that they avoid eating fish.  Two recent studies confirm that the many benefits of eating fish outweigh the potential risk from contaminants.  These benefits include: high quality protein source, Omega 3 fatty acids and Vitamin D.  Fish aids in prevention of heart disease and is essential for brain development both pre and post-natal.


Seafood may expose people to small amounts of methyl mercury, organic contaminants and microbes.   The risk can be minimized by eating specific fish – Pacific salmon for one.  Evidence from several published reports revealed that one to two servings of fish per week is sufficient to provide health benefits including significant protection against heart disease.  Lead author of one of the studies concluded: “…the benefits of fish intake far outweigh the risks. Seafood is the single-most important food for cardiovascular health”  (Harvard School of  Public Health, December 2006).