Benefits of Seafood Consumption Clearly Outweigh Risks

Harvard University researchers noted that "avoidance of modest fish consumption ... could result in thousands of excess coronary heart disease deaths annually and suboptimal neurodevelopment in children."

08/01/07 The benefits of eating seafood clearly outweigh the risks, according to reviews by esteemed authorities discussed in the December 2006 Fats of Life e-newsletter for consumers and PUFA Newsletter for health professionals. Long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) in seafood are linked to several health benefits. These fatty acids may also help slow mental decline and treat rheumatoid arthritis, according to other peer-reviewed research summarized in the e-newsletters.

The Institute of Medicine (IOM) of the U.S. National Academies and researchers at Harvard University independently issued risk-benefit reviews of eating fish. Both agreed that regular fish consumption has clear health benefits, especially in reducing the risk of dying from heart disease. They also recognized the importance of the n-3 LC-PUFAs for infant brain development during pregnancy and infancy.

"Thus, both entities encouraged pregnant and nursing women to consume enough fish and shellfish to obtain these fatty acids and other nutrients," said Joyce Nettleton, DSc, RD, editor of Fats of Life and the PUFA Newsletter. "They noted that pregnant women, who are the most susceptible to the dangers of excess contaminants, especially methylmercury, can minimize their risk while obtaining the benefits of fish consumption by avoiding species known to have high levels of contaminants."

The IOM endorsed previous government recommendations that pregnant women consume up to 12 ounces of fish/week. Harvard University researchers noted that "avoidance of modest fish consumption ... could result in thousands of excess coronary heart disease deaths annually and suboptimal neurodevelopment in children."

In an important study with n-3 LC-PUFAs and Alzheimer's patients, promising results were reported. For patients in the early stages of the disease, consumption of n-3 LC-PUFAs was linked to significantly slower mental decline.

In another study, researchers at Tufts University examined levels of blood DHA, an n-3 LC-PUFA, and the chance of developing dementia in participants of the Framingham Heart Study. They noted that patients without dementia had the highest levels of DHA. These observations call for clinical research to see whether increasing DHA intake will reduce the chance of developing Alzheimer's disease.