Online citations, reference lists, and bibliographies.

Eating Fish: Health Benefits And Risks

Janet M. Torpy, Cassio Lynm, Richard Glass
Published 2006 · Medicine
Cite This
Download PDF
Analyze on Scholarcy
Share
T 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 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.



This paper is referenced by
Filetes de sardinha (Sardina pilchardus) : efeito da suplementação de antioxidantes naturais na estabilidade oxidativa
Ana Catarina Geada (2012)
10.3390/md12126190
Impact of DHA on Metabolic Diseases from Womb to Tomb
Ilse A C Arnoldussen (2014)
10.1007/978-3-319-43027-0_16
Nutrition for a Healthy Pregnancy
Laurie Tansman (2017)
10.22161/IJEAB/3.1.15
Agriculture in Sri Lanka: The Current Snapshot
L. Ranathunga (2018)
Some Quality Parameters of Meat from Popular Marine Fish Species Brought from Port Sudan City, Red Sea State,
Alya Mohammed Suliman Abdelgadir (2016)
Investigation of Fish Consumption Considering Constructs of the Transtheoretical Model in Women 30-50 Years Old in Arak city, 2014
Azita Mohsennejad (2016)
The effects of Atlantic salmon aquaculture on decapod crustaceans and fishes in the Quoddy region of the Bay of Fundy
L. Hulmes (2017)
10.1007/s10552-015-0625-1
Fish consumption and risk of myeloma: a meta-analysis of epidemiological studies
Ya-zhu Wang (2015)
10.3389/fnut.2017.00030
Risk–Benefit Assessment of Monomethylmercury and Omega-3 Fatty Acid Intake for Ringed Seal Consumption with Particular Emphasis on Vulnerable Populations in the Western Canadian Arctic
Lena Gmelch (2017)
10.4066/AMJ.20111134
A critical review of nutrition resources for General Practitioners focusing on healthy diet, including seafood.
Jane Taylor (2011)
10.1016/j.chemosphere.2017.01.109
National estimation of seafood consumption in Mexico: Implications for exposure to methylmercury and polyunsaturated fatty acids.
Alejandra Cantoral (2017)
10.3390/md18050265
Fish-Based Bioactives as Potent Nutraceuticals: Exploring the Therapeutic Perspective of Sustainable Food from the Sea
Syed Aamir Ashraf (2020)
Metals Contamination and Chemical Exposures in Canada's "Chemical Vally": Implications for the Aamjiwnaang First Nation
Diana Cryderman (2013)
10.2147/NDT.S86581
Combined application of eicosapentaenoic acid and docosahexaenoic acid on depression in women: a meta-analysis of double-blind randomized controlled trials
Jia-run Yang (2015)
Health benefits of seafood: A review of resources available to General Practitioners and Allied Health Professionals
Alexandra McManus (2009)
Polychlorinated biphenyls (PCBs) concentration in demersal fish and shellfish from West Coast of Peninsular Malaysia
Alina Mohamad (2013)
10.1016/j.schres.2011.01.009
Maternal serum docosahexaenoic acid and schizophrenia spectrum disorders in adult offspring
Kristin N. Harper (2011)
10.1517/13543784.2013.836487
Omega-3 polyunsaturated fatty acids for major depressive disorder
Kuan-Pin Su (2013)
Level of Polychlorinated Biphenyls (PCBs) in selected marine fish (pelagic) from Straits of Malacca
Alina Mohamad (2012)
Tendency to Fish Consumption based on the Constructs of Transtheoretical Model in Women Referred to Health Centers of Bandar Abbas
Banafsheh Agah (2016)
A Study on the Fish Consumption According to Health Education Models Constructs in 2012
Mohammad Matlabi (2013)
10.1515/cpp-2016-0021
Omega – 3 fatty acids in schizophrenia – part I: importance in the pathophysiology of schizophrenia
Joanna Róg (2016)
10.1080/13657305.2013.812691
THE FUTURE OF U.S. SEAFOOD SUPPLY
Hauke L. Kite-Powell (2013)
10.1007/s11356-014-3538-8
Mercury levels of marine fish commonly consumed in Peninsular Malaysia
Nurul Izzah Ahmad (2014)
Zagrożenia drobnoustrojami i pasożytami związane ze spożyciem sushi
Ewa Dybkowska (2014)
Semantic Scholar Logo Some data provided by SemanticScholar