title: Mercury concentrations and omega-3 fatty acids in fish and shrimp: Preferential consumption for maximum health benefits.
abstract: The consumption of fish and shrimp containing omega-3 fatty acids can result in protective health effects including a reduced risk of cardiovascular disease, stroke, and diabetes. These protective effects may be decreased by the presence of mercury in the muscle tissue of fish and shellfish. Mercury can increase the risk of cardiovascular problems and impede neurological development. The objective of this project was to determine appropriate consumption amounts of selected fish species and shrimp based on mercury levels and recommended intake levels of omega-3 fatty acids. Species that are high in omega-3s and low in mercury include salmon, trout, and shrimp. Species with both high levels of mercury and omega-3 fatty acids include tuna, shark, and halibut, swordfish, and sea bass.
authors.affiliation: Coastal Carolina University, Department of Marine Science, Conway, SC 29528-6054, USA.
authors.forename: Katrina L
authors.initials: KL
authors.lastname: Smith
authors.forename: Jane L
authors.initials: JL
authors.lastname: Guentzel
mesh_terms: D000818:Animals; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D008628:Mercury / Q000032:analysis*; D033561:Penaeidae / Q000737:chemistry*; D013045:Species Specificity
chemical_list: D015525:Fatty Acids, Omega-3; D008628:Mercury