Research indicates that including a variety of fish in the diet is beneficial in reducing the risk of stroke and coronary heart disease among women. This research was highlighted in a recent report in the Journal of the American Medical Association (Jan 17, 2001, Vol. 285, No. 3).
Experts say the health benefits associated with fish consumption far outweigh any associated food-related risks. However, the Food and Drug Administration (FDA) recently issued an advisory to women who are pregnant or of childbearing age about the consumption of larger predatory fish species—specifically, shark, swordfish, tilefish, and king mackerel—due to the levels of methylmercury found in those fish. Conversely, the advisory recommends 12 ounces of canned fish (which is produced from smaller fish) per week can safely be consumed by this population. The American Heart Association also suggests that “two fish servings per week are recommended to confer cardioprotective effects.”
Fish contain fat commonly known as omega-3’s. Researchers suggest that omega-3’s reduce the risk of blood clotting or sticking to the artery walls, a condition that could result in cardiovascular disease (CVD), heart attack, and stroke. Penny Kris-Etherton, Ph.D., R.D., professor of nutrition at The Pennsylvania State University, reports, “In addition to the beneficial effects of fish consumption on CVD risk in individuals with coronary disease, a dietary pattern that includes fish and fruits and vegetables, whole grains, and legumes, lowers the risk of CVD in men without diagnosed CVD or cancer. Fish is an important food in a healthful dietary pattern.”
The benefits of a diet that comprises a variety of foods, including fish, are greater than any health risk yet associated with some fish. According to Edith Howard Hogan, R.D., L.D., spokesperson for The American Dietetic Association, “canned tuna, salmon and even sardines are an inexpensive and widely available source of protein and omega-3’s today.
