Seafood is one of the most important keys to healthy eating.People who eat fish and shellfish regularly are healthier than those who don’t. Eating seafood discouragesthe development of chronic health conditions thatimpair health as we age. Seafood alone cannot preventthe onset of disease, but it may delay some conditions ormake them less likely and less severe. Here are someexamples emerging from
recent science.
Mercury is a contaminant found usually in small amounts inall fish and shellfish. Too much mercury can
be risky forpregnant women and young children. They should avoideating species with high mercury
levels—shark, swordfish,king mackerel, and tilefish. Eating a variety of speciesreduces the chance of
getting too much mercury. Fortunately,recent analysis showed that Alaska salmon, cod, and
pollockhave among the lowest mercury levels of all seafoods.Mackerel, herring, and sardines are also
low in mercury.Everyone can eat these fish without worrying about safety.Organic contaminants such
as PCBs, dioxins, and pesticideresidues are generally found only in very low amounts inmost fish sold
commercially. Current consumption of these contaminants from commercially available fish and
shellfishhas not been linked to any health risks. Experts agree: thehealth benefits from eating fish far
outweigh any risks.
