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New study shows the benefits of eating fish greatly outweigh the risks

US - Many studies have shown the nutritional benefits of eating fish (finfish or shellfish). Fish is high in protein and omega-3 fatty acids. </b> <br><br>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? <br><br> 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. <br><br> 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%. <br><br> 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%. <br><br> Included with the paper, which appears in the October 18, 2006, issue of The Journal of the American Medical Association (http://jama.ama-assn.org/), 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. <br><br> <i>Source: innovations-report.de</i>

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