Fish reduces the risk of heart disease and strokes.
“The guidelines say the health benefits of eating a variety of seafood outweigh the risks associated with methyl mercury,” writes Nanci Hellmich in her Fitness & Food blog for USA Today. “Some varieties that are relatively high in omega-3 acids and lower in mercury: salmon, anchovies, herring, sardines, Pacific oysters, trout, Atlantic and Pacific mackerel, flounder, crab, light canned tuna and catfish.”
The F/V St. Jude tuna targets smaller fish and randomly tests for mercury content. Note: Pregnant or breastfeeding women are advised to limit fish consumption to 6 ounces per week.
More than one-third of children and more than two-thirds of adults in the United States are overweight or obese, reports the US Department of Agriculture. Click here for the complete guidelines.