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in fish are only a small fraction of the much better established health benefits of the omega-3 fatty acids," said Mozaffarian. "For example, for farmed salmon, the cardiovascular benefits are greater than the cancer risks by a factor of at least 300:1. With the exception of some locally caught sport fish from contaminated inland waters, the levels of PCBs and dioxins in fish should not influence decisions about fish intake."

The study also points out that only 9% of the PCBs and dioxins in the U.S. food supply come from fish and other seafood; more than 90% comes from other foods such as meats, vegetables, and dairy products.

There is great public confusion over the risks of eating seafood. "Unfortunately, the media and others may have contributed to this confusion by greatly exaggerating the unsubstantiated claim of a health risk from fish. These results from over two decades of research clearly show there is a health risk if adults don't eat fish," said Rimm.

The authors conclude that, based on the evidence, the benefits of eating one to two servings of fish a week greatly outweigh the risks among adults and, except for a few species of fish, women of child-bearing age. "It is striking how much greater both the amount of the evidence and the size of the health effect are for health benefits, compared with health risks. Seafood is likely the single most important food one can consume for good health," said Mozaffarian.

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Contact: Todd Datz
tdatz@hsph.harvard.edu
617-432-3952
Harvard School of Public Health
17-Oct-2006

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