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Food

Fish

NEWS:

Benefits of Eating Fish May Depend on Preparation “You'll get more heart-healthy benefits from omega-3 fatty acids if you eat baked or boiled fish instead of fried, dried or salted fish, according to a new study, which also found that adding low-sodium soy sauce or tofu is a good idea for women.”

Fish in U.S. Rivers Tainted With Common Medications “The common antihistamine diphenhydramine (Benadryl), an anticonvulsant and two types of antidepressants were among the seven types of pharmaceuticals found in the tissue and livers of fish from waterways in or near Chicago, Dallas, Philadelphia, Phoenix and Orlando, Fla. Each river is considered "effluent-dominated," because they receive large amounts of wastewater discharge from nearby sewage treatment plants.”

Half Of Fish Consumed Globally Is Now Raised On Farms, Study Finds

Mercury in Fish Linked to High Blood Pressure “Although new research links mercury in seafood with high blood pressure, this isn't reason enough for most people to stop eating fish, the study leader says. "The small increase of blood pressure due to methylmercury will never outweigh the benefits of omega-3 fatty acids," said Dr. Eric Dewailly, a professor in the department of social and preventive medicine at Laval University in Quebec and lead author of a report in the Oct. 5 issue of Hypertension. Diets rich in omega-3 fatty acids from oily fish, such as fatty sardines, herring, trout and salmon, are associated in many studies with a reduced risk of death from heart attack, stroke and other cardiovascular disease. The American Heart Association recommends eating two meals a week containing four to six ounces of such fish. But because fish can contain high levels of methylmercury, which can interfere with the normal development of the nervous system and brain in fetuses and newborns, the U.S. Food and Drug Administration advises pregnant women, those trying to get pregnant, nursing women and children to limit their fish intake.”

More Fish, Less Colon Cancer?

Teenage Boys Who Eat Fish At Least Once A Week Achieve Higher Intelligence Scores “Eating fish once a week was enough to increase combined, verbal and visuospatial intelligence scores by an average of six per cent, while eating fish more than once a week increased them by just under 11 per cent.”

ARTICLES:

JOURNAL ARTICLES:

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.”

Increased Selenium Intake in Elderly High Fish Consumers May Account for Health Benefits Previously Ascribed to Omega-3 Fatty Acids.. (J Nutr Health Aging. 2009)

Marine fish food in the United States and methylmercury risk. (Int J Environ Health Res. 2009) “Confined to this seafood source, trends of landings indicating high concentration species (above 0.7 ppm, tilefish, shark, king mackerel and swordfish) were significantly decreased. People bought stable amount of medium MeHg level species (0.3-0.7 ppm, grouper, Spanish mackerel) but less amount of low concentration level species (below 0.3 ppm, catfish, tuna and southern flounder).”

Protective Effect of Fish Consumption on Colorectal Cancer Risk. Hospital-Based Case-Control Study in Eastern Europe. (Ann Nutr Metab. 2009) “Conclusions: The study results indicate that increased fish intake may have a preventive effect on CRC and modulate the effect of meat consumption. To our knowledge, this is the first large epidemiologic study on dietary habits and CRC incidence in Eastern Europe.”

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