By Tamar Haspel, Published: April 2
This kind of disparity raises two questions: What do we know about fish, and what do we know about the advice we’re getting about fish?
We certainly know that there are benefits from eating fish and risks from eating contaminants. The advantages are mostly attributed to long-chain omega-3s, polyunsaturated fats that are found in almost all fish, and almost exclusively in fish. The best-established benefits are reduction of heart disease risk and, in the case of pregnant women, improved neurodevelopment in fetuses and young children. But there’s also a slate of less well-established benefits, ranging from reduced stroke risk to mood elevation.
The risks come from mercury and PCBs, both byproducts of industrial processes. (The United States banned PCBs in 1979, and environmental levels are persistent but gradually decreasing.) These contaminants accumulate in fish tissue; they become more concentrated as you go up the food chain as the bigger fish eat smaller, contaminated fish. Fish are the only predators we eat regularly, and long-lived predator species such as swordfish and tilefish generally have the highest contaminant levels.
Fish are also contaminated with dioxins, which are a byproduct of incineration. But that concern isn’t fish-specific because dioxins are found up and down the food chain, and we get more dioxins from meat and dairy than from fish.
Risk vs. benefit
In recent years, several scientific organizations have tried to weigh the risks of eating fish against the benefits. Notably, two groups — the Institute of Medicine (IOM) in 2007 and the Food and Agriculture Organization of the United Nations working with the World Health Organization (FAO/WHO)in 2010 — convened panels of nutritional, toxicological and epidemiological experts to review the data and do the math.
Both groups issued guidelines for pregnant women and other adults, and their recommendations are remarkably similar.
For pregnant women, their advice is in line with that of the well-known FDA/EPA joint advisory issued in 2004: Eat up to 12 ounces of fish per week, focusing on low-mercury fish and avoiding the four highest-mercury fish (swordfish, shark, tilefish and king mackerel).