title: Risks and benefits of consumption of Great Lakes fish.
abstract: BACKGROUND
  Beneficial effects of fish consumption on early cognitive development and cardiovascular health have been attributed to the omega-3 fatty acids in fish and fish oils, but toxic chemicals in fish may adversely affect these health outcomes. Risk-benefit assessments of fish consumption have frequently focused on methylmercury and omega-3 fatty acids, not persistent pollutants such as polychlorinated biphenyls, and none have evaluated Great Lakes fish consumption.
  
  
  OBJECTIVE
  The risks and benefits of fish consumption have been established primarily for marine fish. Here, we examine whether sufficient data are available to evaluate the risks and benefits of eating freshwater fish from the Great Lakes.
  
  
  METHODS
  We used a scoping review to integrate information from multiple state, provincial, and federal agency sources regarding the contaminants and omega-3 fatty acids in Great Lakes fish and fish consumers, consumption rates and fish consumption advisories, and health effects of contaminants and omega-3 fatty acids.
  
  
  RESULTS
  Great Lakes fish contain persistent contaminants--many of which have documented adverse health effects--that accumulate in humans consuming them. In contrast, data are sparse on omega-3 fatty acids in the fish and their consumers. Moreover, few studies have documented the social and cultural benefits of Great Lakes fish consumption, particularly for subsistence fishers and native communities. At this time, federal and state/provincial governments provide fish consumption advisories based solely on risk.
  
  
  CONCLUSIONS
  Our knowledge of Great Lakes fish has critical gaps, particularly regarding the benefits of consumption. A risk-benefit analysis requires more information than is currently available on the concentration of omega-3 fatty acids in Great Lakes fish and their absorption by fish eaters in addition to more information on the social, cultural, and health consequences of changes in the amount of fish consumed.
authors.affiliation: Division of Epidemiology and Biostatistics, School of Public Health, University of Illinois at Chicago, 1603 W. Taylor St., Chicago, IL 60612, USA. mturyk1@uic.edu
authors.forename: Mary E
authors.initials: ME
authors.lastname: Turyk
authors.forename: Satyendra P
authors.initials: SP
authors.lastname: Bhavsar
authors.forename: William
authors.initials: W
authors.lastname: Bowerman
authors.forename: Eric
authors.initials: E
authors.lastname: Boysen
authors.forename: Milton
authors.initials: M
authors.lastname: Clark
authors.forename: Miriam
authors.initials: M
authors.lastname: Diamond
authors.forename: Donna
authors.initials: D
authors.lastname: Mergler
authors.forename: Peter
authors.initials: P
authors.lastname: Pantazopoulos
authors.forename: Susan
authors.initials: S
authors.lastname: Schantz
authors.forename: David O
authors.initials: DO
authors.lastname: Carpenter
mesh_terms: D000818:Animals; D004032:Diet; D004781:Environmental Exposure / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005399:Fishes; D005506:Food Contamination / Q000032:analysis; D006114:Great Lakes Region; D006801:Humans; D060106:Lakes / Q000737:chemistry; D008767:Methylmercury Compounds / Q000032:analysis / Q000633:toxicity; D018570:Risk Assessment; D017747:Seafood; D014874:Water Pollutants, Chemical / Q000032:analysis / Q000633:toxicity
chemical_list: D015525:Fatty Acids, Omega-3; D008767:Methylmercury Compounds; D014874:Water Pollutants, Chemical