New study shows benefits of eating fish greatly outweigh the risks

WASHINGTON -- Many studies have shown the nutritional benefits of eating fish, which is high in protein and omega-3 fatty acids. But concerns have been raised in recent years about chemicals found in fish from environmental pollution, including mercury, PCBs and dioxins. That has led to confusion among the public -- do the risks of eating fish outweigh the benefits ? Researchers from the Harvard School of Public Health (HSPH) tackled that question by undertaking the single most comprehensive analysis to date of fish and health. In the first review to combine the evidence for major health effects of omega-3 fatty acids, major health risks of mercury, and major health risks of PCBs and dioxins in both adults and infants/young children, the results show that the benefits of eating a modest amount of fish per week -- about 3 ounces of farmed salmon or 6 ounces of mackerel -- reduced the risk of death from coronary heart disease (CHD) by 36 percent. Notably, by combining results of randomized clinical trials, the investigators also demonstrated that intake of fish or fish oil reduces total mortality -- deaths from any causes -- by 17 percent.

Included with the paper, which appears in the Oct. 18 issue of The Journal of the American Medical Association, is the first comprehensive summary of levels of omega-3 fatty acids, mercury, PCBs and dioxins in various species of fish and other foods, including chicken, beef, pork, butter and eggs.

"Overall, for major health outcomes among adults, the benefits of eating fish greatly outweigh the risks," said Dariush Mozaffarian, lead author of the study and an instructor in epidemiology at HSPH and in medicine at Brigham and Women's Hospital. "Somehow this evidence has been lost on the public." More than two decades ago, pioneering studies showed that Greenland Eskimos, who consumed high amounts of omega-3 fatty acids from seafood, had very low rates of CHD death. Further studies found that omega-3 fatty acids in fish appeared to have important neurodevelopmental benefits to children during gestation and infancy. Conversely, concerns have also been raised about potential harmful effects to human health from chemicals in fish.

The researchers, Mozaffarian and Eric Rimm, associate professor of epidemiology and nutrition at HSPH, did a comprehensive search of publications through April 2006 to evaluate the evidence from studies that looked at the relationship between fish intake and major health benefits as well as at the health risks of mercury, dioxins and PCBs. For benefits, the researchers focused on cardiovascular health in adults and brain development in infants, areas in which the scientific evidence is strongest (other potential benefits of fish consumption -- for example, for cognitive decline or depression -- might make the overall benefits even greater). The researchers focused on evidence from large prospective studies and randomized clinical trials.

The evidence across different studies showed that fish consumption lowers the risk of death from heart disease by 36 percent. The benefit was related to the level of intake of omega-3 fatty acids, and thus benefits are greater for oily fish (salmon, bluefish), which are higher in beneficial omega-3 fatty acids, than lean fish (haddock, cod).

"We also found that fish or fish oil intake reduces total mortality by 17 percent, a remarkable reduction considering that this is the benefit for deaths from all causes," said Mozaffarian.

For infants and young children, the authors found that omega-3 fatty acids from seafood likely improve early brain development; children could obtain that benefit from pregnant or nursing mothers who consumed fish. (end) rm.

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KUNA 171842 Oct 06NNNN

Kuwait News Agency

October 17, 2006