Health Canada’s been saying it for years. Now the Journal of the American Medical Association has added its voice to the chorus: eating fish is good for you, even if it has a little mercury in it.
A study in the journal’s Oct. 18, 2006, edition found that the benefits of eating fish regularly far outweigh the risks. Researchers at the Harvard School of Public Health found that eating moderate amounts of fish – about 80 grams of farmed salmon or 160 grams of mackerel a week – reduced the risk of death from coronary heart disease by 36 per cent. The researchers also found that eating that amount of fish – or taking a fish oil supplement – reduced the risk of death from any cause by 17 per cent.
CBC News In Depth: Food Safety
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