Should the Risks of Fish Intake Override the Benefits?

Many consumers today are confused about the fish debate and its health effects. Researchers discovered that fish contain methyl mercury, polychlorinated biphenyl (PCB), dioxin, which may harm human health ("Harvard University"). The industrial process releases mercury into the atmosphere, which eventually enters the lake. Therefore, contaminants come from bacteria living in the lake and are absorbed by species. When people eat fish, they also indirectly absorb bacteria from non-special lakes by consuming fish.

Fish, especially salmon are very nutritious foods. The more intake of fish during meals, the less chronic disease will usually be. Negative factors: toxins and heavy metals contained in fish. Therefore, for many people who eat fish, this requires a cost-benefit analysis. However, when researchers consider mercury exposure to be an advantage and risk of eating fish, it is concluded that these benefits outweigh danger, especially those containing low levels of mercury compared to other fish I will.

High dietary intake of saturated fat, trans fat and salt, and low intake of fruits, vegetables and fish are associated with cardiovascular risk, but all of these links are controversial. The World Health Organization (WHO) has reduced the consumption of fruits and vegetables by approximately 1.7 million people worldwide. The amount of dietary salt consumed is also an important determinant of blood pressure level and overall cardiovascular risk. Frequent ingestion of high-energy foods such as processed foods rich in fat and sugar may promote obesity and increase cardiovascular risk. Cochrane's assessment found that replacing unsaturated fats with polyunsaturated fats (vegetable oils) reduces the risk of cardiovascular disease. Reducing saturated fat can reduce cardiovascular risk by 17%, including heart disease and stroke.

Heart disease is the number one killer in the country and too much fat in your diet therapy - especially saturated fat and trans fat - can increase the risk of cardiovascular disease. Maintain a total fat intake of 20% to 35% of calories. Most of them are from polyunsaturated and monounsaturated fatty acids such as fish, nuts and certain vegetable oils. These types of fat have been shown to provide health benefits. Less than 10% of calories per day should come from saturated fats and trans fats intake should be minimized

Fish and omega-3 fatty acids. Studies have shown that the intake of saturated fat, total fat, total cholesterol increases the risk of dementia. Since lowering the level of omega-3 fatty acids is associated with an increased risk of dementia, massive consumption of fish may reverse the trend of risks associated with dementia and decreased cognitive function (p. 33 ). The result is a community-based study involving non-dissociated individuals suggesting that compliance with traditional Mediterranean diet was associated with a significant reduction in the risk of events related to Alzheimer's disease I will. Fruits and vegetables are also related to the improvement of cognitive abilities of elderly people. Fruit is particularly concerned with alleviation of dementia. However, some studies have shown that intake of vegetables is high and the cognitive ability is declining (p. 34)