Benefits versus risks associated with consumption of fish and other seafood.
Bushkin-Bedient
Sheila
S
Institute for Health and the Environment, University at Albany, Rensselaer, New York, NY 12144-3429, USA.
Carpenter
David O
DO
D000818:Animals; D002318:Cardiovascular Diseases / Q000517:prevention & control; D005231:Fatty Acids, Unsaturated; D005396:Fish Products / Q000009:adverse effects; D005506:Food Contamination; D006801:Humans; D007109:Immunity; D008767:Methylmercury Compounds / Q000009:adverse effects; D009422:Nervous System Diseases / Q000517:prevention & control; D009747:Nutritional Physiological Phenomena; D009753:Nutritive Value; D009930:Organic Chemicals / Q000009:adverse effects; D018570:Risk Assessment; D017747:Seafood / Q000009:adverse effects
D005231:Fatty Acids, Unsaturated; D008767:Methylmercury Compounds; D009930:Organic Chemicals