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Eating Fish: Health Benefits and Risks

Eating Fish: Health Benefits and Risks NUTRITION JAMA PATIENT PAGE The Journal of the American Medical Association Eating Fish: Health Benefits and Risks he foods we eat influence our health. Besides containing protein and other nutrients such as vitamin D and selenium, fish (either finfish or shellfish) contain a specific type of fat, omega-3 fatty acids, that may reduce the T risk of developing heart disease and other medical problems. However, fish may also contain mercury and other contaminants that may have risks for health. The October 18, 2006, issue of JAMA includes an article about the health benefits and risks of eating fish. HEALTH BENEFITS OF EATING FISH • Omega-3 fatty acids are found in fish—especially oily fish such as salmon, sardines, and herring. These omega-3 fatty acids can help lower your blood pressure, lower your heart rate, and improve other cardiovascular risk factors. • Eating fish reduces the risk of death from heart disease, the leading cause of death in both men and women. Fish intake has also been linked to a lower risk of stroke, depression, and mental decline with age. • For pregnant women, mothers who are breastfeeding, and women of childbearing age, fish intake is important because it supplies DHA, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png JAMA American Medical Association

Eating Fish: Health Benefits and Risks

JAMA , Volume 296 (15) – Oct 18, 2006

Eating Fish: Health Benefits and Risks

Abstract

NUTRITION JAMA PATIENT PAGE The Journal of the American Medical Association Eating Fish: Health Benefits and Risks he foods we eat influence our health. Besides containing protein and other nutrients such as vitamin D and selenium, fish (either finfish or shellfish) contain a specific type of fat, omega-3 fatty acids, that may reduce the T risk of developing heart disease and other medical problems. However, fish may also contain mercury and other contaminants that may have risks for...
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Publisher
American Medical Association
Copyright
Copyright 2006 American Medical Association. All Rights Reserved. Applicable FARS/DFARS Restrictions Apply to Government Use.
ISSN
0098-7484
eISSN
1538-3598
DOI
10.1001/jama.296.15.1926
pmid
17047221
Publisher site
See Article on Publisher Site

Abstract

NUTRITION JAMA PATIENT PAGE The Journal of the American Medical Association Eating Fish: Health Benefits and Risks he foods we eat influence our health. Besides containing protein and other nutrients such as vitamin D and selenium, fish (either finfish or shellfish) contain a specific type of fat, omega-3 fatty acids, that may reduce the T risk of developing heart disease and other medical problems. However, fish may also contain mercury and other contaminants that may have risks for health. The October 18, 2006, issue of JAMA includes an article about the health benefits and risks of eating fish. HEALTH BENEFITS OF EATING FISH • Omega-3 fatty acids are found in fish—especially oily fish such as salmon, sardines, and herring. These omega-3 fatty acids can help lower your blood pressure, lower your heart rate, and improve other cardiovascular risk factors. • Eating fish reduces the risk of death from heart disease, the leading cause of death in both men and women. Fish intake has also been linked to a lower risk of stroke, depression, and mental decline with age. • For pregnant women, mothers who are breastfeeding, and women of childbearing age, fish intake is important because it supplies DHA,

Journal

JAMAAmerican Medical Association

Published: Oct 18, 2006

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