Fish provides health benefits – and those could outweigh the dangers of mercury, reports a Swedish research team, as reported by Adam Marcus for Reuters.
“The researchers questioned 900 people on fish-eating habits and analyzed their red blood cells for levels of mercury and selenium: “the protective nutrients in fish override any harmful effect of mercury at these low levels of mercury,” says Maria Wennberg, a public health researcher at Ume University and a member of the study team.”
Like all research studies, the results will be analyzed and debated. Expect to read more in the years ahead.
In the meantime, the American Heart Association recommends that people consume at least two servings of fish a week. “Salmon, mackerel and albacore tuna are particularly high in omega-3 fatty acids,” Marcus notes.
St Jude conducts random testing on our catches, and can report low mercury content, substantially lower than thresholds set by government agencies and the Environmental Working Group, thanks to the constant work and planning of the captain and crew of the F/V St Jude.