New Rules Provide Reminder of Fish Benefits, Risks, Especially for Women

[Guest guest]

New Rules Provide Reminder of Fish Benefits, Risks, Especially for Women

WASHINGTON (April 4) – Starting today, retail stores are required to

label fish and shellfish for country of origin and method of production

(i.e., wild or farm-raised). This allows consumers to make more

informed purchasing decisions. However, with some confusion over the

benefits and risks of eating fish and the challenges of selecting and

preparing fish, consumers need help to understand the many issues.

“The new regulations present an opportunity to remind and educate

Americans about the impact a fish’s origin and its mode of production

has on its nutritional value and health benefits,” said Sherry Marts,

Ph.D., vice president of scientific affairs for the Society for Women’s

Health Research, a Washington, D.C.-based advocacy organization. “We

don’t want consumers to fear the regulations as another daunting

obstacle to understanding the risks and benefits of eating fish.”

Fish is a good source of protein and generally has fewer calories,

saturated fat and cholesterol per serving than chicken or beef. Fish,

especially fat-rich fish such as salmon, rainbow trout, mackerel and

sardines, are excellent sources of omega-3 fatty acids. Omega-3 fatty

acids are considered essential to human health but cannot be

manufactured by the body. They reduce inflammation, help prevent

certain chronic diseases such as heart disease and arthritis, and are

important for healthy brain function. As a result, the Food and Drug

Administration (FDA) recommends that women eat up to 12 ounces per week

of fish such as light tuna, shrimp, salmon, and catfish.

There are risks to eating fish, however, as they acquire toxins from

pollutants in lakes, rivers and oceans. Some species of fish are more

susceptible. The FDA warns women of childbearing age and young children

to avoid shark, swordfish, king mackerel, and tilefish, which are high

in mercury and can harm developing fetuses or young child. They should

also eat no more that six ounces per week of albacore tuna, which tends

to have more mercury than canned light tuna.

The FDA regulates the seafood industry to reduce the amount of

potential hazards in food, and researchers agree that the benefits of

eating fish outweigh the risks. For most people, the fish you buy at

the store is safe to eat and the amount of mercury consumed by eating

fish is not a health concern.

The new country of origin labels on fish should remind consumers to ask

questions and think about the potential toxicity of any given fish.

Further, the “mode of production” labeling, which says if the fish is

“wild” or “farm-raised,” can give insights into its health benefits.

Farm-raised fish have similar amounts of omega-3 fatty acids as wild

fish. Wild fish, however, tend to have lower levels of toxins and are

lower in total fat and calories. Farm-raised fish is less expensive,

more readily available, and still provides significant health benefits.

Additionally, there are local advisories available for fish that you

catch yourself. Consumers should heed local and national advisories

about fish safety.

“As with most dietary options, eating fish requires a balancing act

where you must weigh the risks and benefits,” Marts said. “The new

labeling should be a reminder of the issues involved. This is

especially important for women, who make the majority of family food

decisions. And while mercury contamination is a legitimate concern for

pregnant women, eating fish is beneficial for several areas of health

that impact women uniquely.”

Research has shown fish to be beneficial for cardiovascular disease,

rheumatoid arthritis, mood disorders, diabetes and breast cancer, all

of which affect women differently or more predominantly than men.

Fat-rich fish are also one of the few good food sources for vitamin D,

which is needed for effective calcium absorption as part of a healthy

bone regimen.

“Heart disease kills 500,000 American women each year – over 50,000

more women than men – and strikes women, on average, 10 years later

than men,” Marts said. “Women are also more likely than men to have a

second heart attack within a year of the first one.”

Omega-3 fatty acids lower triglycerides, reduce abnormal heart rhythms,

reduce blood pressure by small but significant amounts, and improve

blood clotting regulation. They may also boost the effectiveness of

statins, which are widely prescribed to lower bad cholesterol levels.

http://www.womenshealthresearch.org/press/releases/040405.htm