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Scientific Studies
Review of Previous Studies Indicates Health Benefits From Eating Fish Outweigh Risks
Journal of the American Medical Association
Vol. 296, No. 15, October 18, 2006
Despite the risks of possible contaminants, the health benefits of consuming fish, including a lower rate of death from heart disease, exceed the potential risks. The researchers found that modest consumption of fish (e.g., 1-2 servings/wk), especially species higher in omega-3 fatty acids (EPA, DHA), reduces risk of coronary death by 36 percent and the rate of death by 17 percent, and may favorably affect other clinical outcomes. Consumption of one 6-Oz. serving/wk of wild salmon or similar oily fish appears sufficient for primary prevention.
Fish Consumption Among Health Adults is Associated with Decreased Levels of Inflammatory Markers Related to Cardiovascular Disease: the ATTICA Study
Journal of the American College of Cardiology, Vol.46, No. 1, July 5, 2005
Objective: The aim of this work was to investigate the association between fish consumption and levels of various inflammatory markers among adults without any evidence of cardiovascular disease. Conclusion: Fish consumption was independently associated with lower inflammatory marker levels among healthy adults. The strength and consistency of this finding has implications for public health.
Fish Consumption and Stroke Risk in Elderly Individuals - The Cardiovascular Health Study
Archives of Internal Medicine, January 24, 2005 , Vol 165, No 2
Conclusion: Among elderly individuals, consumption of tuna or other broiled or baked fish is associated with lower risk of ischemic stroke, while intake of fried fish or fish sandwiches is associated with higher risk. These results suggest that fish consumption may influence stroke risk late in life; potential mechanisms and alternate explanations warrant further study. To see the full article click here
Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women
Journal of American Medical Association, April 12, 2002; 287:1815-1821.
Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease in men, but limited data are available regarding women. Dietary consumption and follow-up data from 84,688 female nurses enrolled in the Nurses’ health Study, aged 34 to 59 and free from cardiovascular disease and cancer, were compared from validated questionnaires. The conclusions were that among women, higher consumption of fish and omega-3 fatty acids is associated with a lower risk of Coronary Heart Disease, particularly CHD deaths.
Omega-3 Fatty Acids
American Family Physician, July 1, 2004
Over the past 20 years, there has been a dramatic increase in the scientific scrutiny of and public interest in omega-3 and omega-6 fatty acids and their impact on personal health. Omega-3 fatty acids possess anti-inflammatory, antiarrhythmic, and antithrombotic properties; omega-6 fatty acids are proinflammatory and prothrombotic. Increased consumption of vegetable oils high in omega-6 fatty acids (such as corn, safflower, sunflower, and cottonseed oils) and meats from animals that were fed grains high in omega-6 fatty acids has drastically shifted the dietary ratio of omega-6 to omega-3 fatty acids from an estimated 1:1 in the early human diet to approximately 10:1 in the typical modern American diet.
Mercury, Fish Oils, and the Risk of Myocardial Infarction
New England Journal of Medicine, Vol.347, No. 2, November 28, 2002
Background: It has been suggested that mercury, a highly reactive heavy metal with no known physiologic activity, increases the risk of cardiovascular disease. Because fish intake is a major source of exposure to mercury, the mercury content of fish may counteract the beneficial effects of its n–3 fatty acids. Conclusions The toenail mercury level was directly associated with the risk of myocardial infarction, and the adipose tissue DHA level was inversely associated with the risk. High mercury content may diminish the cardioprotective effect of fish intake.
Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease (American Heart Association Scientific Statement)
Circulation, Vol. 106, 2002, Page 2247.
Summary: Collectively, these data are supportive of the recommendation made by the AHA Dietary Guidelines to include at least two servings of fish per week (particularly fatty fish). In addition, the data support inclusion of vegetable oils (eg, soybean, canola, walnut, flaxseed) and food sources (eg, walnuts, flaxseeds) high in  -linolenic acid in a healthy diet for the general population. The fish recommendation must be balanced with concerns about environmental pollutants, in particular PCB and methylmercury, described in state and federal advisories. Consumption of a variety of fish is recommended to minimize any potentially adverse effects due to environmental pollutants and, at the same time, achieve desired CVD health outcomes.
Intake of Fish and Omega-3 Fatty Acids and Risk of Stroke in Women
Journal of American Medical Association. January 17,2001; 285:304-312
Conclusions: Data indicate that higher consumption of fish and omega-3 polyunsaturated fatty acids is associated with a reduced risk of thrombotic infarction, primarily among women who do not take aspirin regularly, but is not related to risk of hemorrhagic stroke.
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