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Fish – Benefits and Risks Related to Health

If you are unsure about the benefits and risks of eating fish, here’s what you need to know:


Protects against stroke:

Studies found that people who ate fish at least once a week were 13 per cent less likely to suffer from a blockage of the blood supply to the brain than those who did not eat fish that often. The American Heart Association recommends eating fish at least two times a week because the omega-3 fatty acids help protect the heart.

Helps combat different diseases:

Fatty fish are the greatest source of omega-3 fats. These play a major role in cardiovascular health and may also help fight against arthritis, diabetes, depression, and some cancers.


Dangerous during pregnancy:

Pregnant women, nursing mothers, and women considering pregnancy should  avoid fish. Methylmercur is a form of mercury that is found in fish. This industrial pollutant can prevent the development of the nervous system in fetuses, babies and young children. Since methylmercury tends to accumulate over time, it is mostly found in larger fish with longer life spans, such as shark, swordfish, king mackerel, tilefish, and albacore tuna.

Farmed fish may contain contaminants:

Farmed salmon may contain high levels of pesticides and other toxins. To avoid the dangers of this contamination, always buy wild salmon instead of farmed salmon.