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Food

Fish

NEWS:

A Quick Way to Spoil the Health Benefits of Fish “One, fried foods are typically high in trans fats. The other reason to steer clear of the fryer? Fried fish can skew the balance of omega-6 and omega-3 fats in your diet -- and that's not good.”

Eat Oily Fish At Least Once A Week To Protect Your Eyesight In Old Age “The findings show that people who habitually consume oily fish at least once a week compared with less than once a week are 50% less likely to have wet AMD. There was no benefit from consumption of non oily white fish. There was a strong inverse association between levels of DHA and EPA and wet AMD. People in the top 25% of DHA and EPA levels (300 mg per day and above) were 70% less likely to have wet AMD.”

Farmed Fish Fed Cheap Food May Be Less Nutritious For Humans

Fatty fish not equal in "good" fats: study “In particular, farm-raised trout and Alaskan salmon both had high levels of omega-3 fats and a relatively healthy balance of omega-3 and omega-6 fats, the researchers report in the Journal of the American Dietetic Association. On the other hand, farm-raised catfish and tilapia had low levels of omega-3 and a much higher proportion of omega-6. Omega-6 fats, found in sources like soybean and corn oils, are necessary and beneficial. But the typical American diet contains many times more omega-6 fat than omega-3, and such imbalances are thought to promote inflammation in the blood vessels -- a key contributor to heart disease. … The problem, Chilton and his colleagues say, may be related to the commercial feed given to farmed fish. Tilapia, they note, is the fastest growing fish in terms of popularity in the U.S., and it is also the most intensively farmed species. They are often given high levels of omega-6 from the vegetable oils used in their feed. "The message here isn't that farm fishing in general is bad," Chilton said. However, he added, there needs to be more awareness of the ways in which farming practices can affect the nutritional content, and potential health effects, of fish. “

Fish Intake Linked to Lower Risk for CVD, but Not for Cancer or Overall Chronic Disease

Fish May Boost Memory, Prevent Stroke: Diet Rich in Baked or Broiled Fish May Protect Brain From Damage That Can Lead to Dementia, Stroke “Researchers reporting in tomorrow’s issue of Neurology have found that older adults whose diets include three or more weekly helpings of baked or broiled tuna and other fish high in omega-3 fatty acids are less likely to develop "silent" brain lesions that can lead to cognitive decline and vascular stroke.”

Fish may reduce criminal aggressiveness “"Fish oil and omega-3 fatty acids improve brain structures and attention abilities. And maybe (violent people) need better brains to learn instructions to regulate their emotions," Raine said. Effective dosages of omega-3 or fish intake to prevent antisocial conduct or criminal relapses are unknown, but about 1 g/d of omega-3 or two to three meals of fish a week might be needed, the investigator added.“

Fish Twice a Week Cuts Diabetics' Kidney Risks “The participants' fish consumption was determined using dietary and lifestyle questionnaires. People with diabetes who ate less than one serving of fish per week were about four times more likely (18 percent) to have protein in their urine than those who ate at least two servings of fish per week (4 percent). "Protein in the urine is one of the earliest signs of kidney disease," noted study co-author Dr. Amanda Adler, of the Medical Research Council epidemiology unit at Addenbrooke's Hospital, Cambridge.”

High Mercury Levels Are Found in Tuna Sushi ““Mercury levels in bluefin are likely to be very high regardless of location,” said Tim Fitzgerald, a marine scientist for Environmental Defense, an advocacy group that works to protect the environment and improve human health. Most of the restaurants in the survey said the tuna The Times had sampled was bluefin.”

Mercury Low in Wild and Farmed Salmon “Levels of mercury and other trace metals in both wild and farmed salmon taken from Canadian waters were found to be well below those considered safe, a new study shows. Total mercury levels in the wild salmon tested were three times higher than in farmed, but total mercury intake from both types of fish was found to be lower than from many other foods. “

Mercury Tarnishes Louisiana Fish

Popular Fish, Tilapia, Contains Potentially Dangerous Fatty Acid Combination “Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine. The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an "exaggerated inflammatory response." Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin, and the digestive tract. … They say their research revealed that farm-raised tilapia, as well as farmed catfish, "have several fatty acid characteristics that would generally be considered by the scientific community as detrimental." Tilapia has higher levels of potentially detrimental long-chain omega-6 fatty acids than 80-percent-lean hamburger, doughnuts and even pork bacon, the article says.”

Toxins from fish making people sick “Several outbreaks of ciguatera fish poisoning have been confirmed in consumers who ate fish harvested in the northern Gulf of Mexico, the Food and Drug Administration said Tuesday. The FDA said that fish such as grouper, snapper, amberjack and barracuda represent the most significant threat to consumers. They feed on fish that have eaten toxic marine algae. The toxin is stable in the tissue of living fish and does them no harm. But larger carnivores have higher concentrations of the toxin in their tissues. As a result, the greatest risk of poisoning for humans comes from the largest fish. Symptoms of ciguatera poisoning include nausea, vomiting, vertigo and joint pain. In the most serious cases, neurological problems can last for months or even years. Several outbreaks of the illness were confirmed in Washington, D.C., and St. Louis, the FDA said.“

ARTICLES:

JOURNAL ARTICLES:

A 22-year Prospective Study of Fish, n-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men (Cancer Epidemiology Biomarkers & Prevention 2008) “Conclusions: Our results from this long-term prospective study suggest that intakes of fish and long-chain n-3 fatty acids from fish may decrease the risk for colorectal cancer.”

Brominated flame retardants in fish and shellfish - levels and contribution of fish consumption to dietary exposure of Dutch citizens to HBCD. (Mol Nutr Food Res. 2008)

Fish consumption and risk of major chronic disease in men (Am J Clin Nutr 2008) “Conclusions: Modest fish consumption was associated with a lower risk of total cardiovascular disease, consistent with cardiac mortality benefits but not with total cancer or overall major chronic disease; n–6 fatty acid consumption did not influence these relations. “

Fish consumption and risk of subclinical brain abnormalities on MRI in older adults (Neurology 2008) “Conclusions: Among older adults, modest consumption of tuna/other fish, but not fried fish, was associated with lower prevalence of subclinical infarcts and white matter abnormalities on MRI examinations. Our results add to prior evidence that suggest that dietary intake of fish with higher eicosapentaenoic acid and docosahexaenoic acid content, and not fried fish intake, may have clinically important health benefits.”

Fish intake and the risk of fatal prostate cancer: findings from a cohort study in Japan. (Public Health Nutr. 2008) “CONCLUSIONS: These results support the hypothesis that a high intake of fish may decrease the risk of prostate cancer death.”

Fish, omega-3 polyunsaturated fatty acids, and mortality from cardiovascular diseases in a nationwide community-based cohort of Japanese men and women the JACC (Japan Collaborative Cohort Study for Evaluation of Cancer Risk) Study. (J Am Coll Cardiol. 2008)

Long-term fish consumption and n-3 fatty acid intake in relation to (sudden) coronary heart disease death: the Zutphen study (European Heart Journal 2008) “Conclusion: The strength of the association between long-term fish consumption and CHD death decreased with increasing age. Fatty-fish consumption lowered sudden coronary death risk. There was no clear dose–response relationship between EPA+DHA intake and (sudden) coronary death.”

Mortality in a cohort with high fish consumption. (Int J Epidemiol. 2008) “CONCLUSIONS: The fishermen and their wives had lower mortality from many natural causes. The high intakes of environmental contaminants in fish were not seen as excess mortality.”

Oily fish consumption, dietary docosahexaenoic acid and eicosapentaenoic acid intakes, and associations with neovascular age-related macular degeneration (American Journal of Clinical Nutrition 2008) “Conclusions: Eating oily fish at least once per week compared with less than once per week was associated with a halving of the OR for NV-AMD.”

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