My ADA

To Maximize Your Health, Go Fish

August 15, 2005

Consuming fish is a great way to increase the healthy fats in your eating plan. But what about safety?

Fish provides a good source of the fatty acid omega-3, which can help reduce your risk of heart attacks. Fish is also a great source of protein, zinc and iron and it’s low in saturated fat. Yet new research indicates fish may contain a variety of contaminants that could be harmful to certain population groups.

The current FDA recommendation is to eat up to 12 ounces of fish a week. Try sole, salmon, shellfish, haddock or mahi-mahi and make sure the fish is cooked properly.

Pregnant women, nursing mothers and children should avoid shark, swordfish, tilefish and king mackerel, all of which have high levels of mercury. These people can comfortably enjoy up to 12 ounces a week of other types of fish that are lower in mercury such as shrimp, canned light tuna, salmon, pollock and catfish.

Produced by ADA’s Public Relations Team