By Tamar Haspel of the Washington Post
Nutritional advice is usually straightforward. There are things we’re supposed to eat more of: vegetables, fruit, whole grains. There are things we’re supposed to eat less of: trans fats, added sugars, anything coated with salty orange dust.
And then there’s fish.
We’re supposed to eat more of it because it has healthful omega-3 fats. But we’re supposed to eat less of it because it’s full of environmental contaminants. Balancing the risks and benefits is hard, even for the doctors and scientists in the field. Absent sound advice, it’s all but impossible for those of us trying simply to decide what’s for dinner.
Consider salmon. According to the joint advisory issued by the Food and Drug Administration and the Environmental Protection Agency, salmon is low in mercury and safe even for pregnant women. Yet the Environmental Defense Fund, an advocacy group, suggests that all adults — not just pregnant women — limit wild salmon (except for Alaskan) to one serving per month and farmed salmon to no more than two, because of PCB contamination.
This kind of disparity raises two questions: What do we know about fish, and what do we know about the advice we’re getting about fish?
We certainly know that there are benefits from eating fish and risks from eating contaminants. The advantages are mostly attributed to long-chain omega-3s, polyunsaturated fats that are found in almost all fish, and almost exclusively in fish. The best-established benefits are reduction of heart disease risk and, in the case of pregnant women, improved neurodevelopment in fetuses and young children. But there’s also a slate of less well-established benefits, ranging from reduced stroke risk to mood elevation.
The risks come from mercury and PCBs, both byproducts of industrial processes. (The United States banned PCBs in 1979, and environmental levels are persistent but gradually decreasing.) These contaminants accumulate in fish tissue; they become more concentrated as you go up the food chain as the bigger fish eat smaller, contaminated fish. Fish are the only predators we eat regularly, and long-lived predator species such as swordfish and tilefish generally have the highest contaminant levels.
Fish are also contaminated with dioxins, which are a byproduct of incineration. But that concern isn’t fish-specific because dioxins are found up and down the food chain, and we get more dioxins from meat and dairy than from fish.
Click Here for full article