fish benefits and risks

Q: We keep hearing conflicting reports about the benefits of eating fish. Should we eat more fish because it contains heart-healthy omega-3 fatty acids or avoid fish because it might contain mercury or other toxins?

A: For most people, the benefits of eating fish outweigh the risks associated with mercury and other toxins. The American Heart Association recommends eating two servings of fatty fish, such as salmon and tuna, at least twice a week. The recommendation applies to most people, especially middle-aged men and postmenopausal women who are at high risk of heart disease. For pregnant and nursing women and children, the FDA recommends limiting fish consumption.

Fish is a terrific source of protein, has little saturated fat, and is a good source of cardio-protective omega-3 fatty acids. Omega-3 fatty acids may decrease the risk of abnormal heart beats that can lead to cardiac arrest, may decrease triglyceride levels, and may slightly lower blood pressure.

Jennifer H. Mieres, M.D., is director of nuclear cardiology and associate professor of clinical medicine at New York University. She’s also a spokesperson for the American Heart Association.