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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%. The benefit was related to the level of intake of omega-3 fatty acids, and thus benefits are greater for oily fish (e.g. 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%, 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.

Mercury levels in fish are one potential risk of eating seafood. Studies have shown that high levels of mercury exposure, for example, following an industri
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Contact: Todd Datz
tdatz@hsph.harvard.edu
617-432-3952
Harvard School of Public Health
17-Oct-2006