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Mercury risk?
Heart News - (September Issue 2003)
1st September 2003
Scientists from nine countries, including the UK, have suggested that frequent consumption of fish such as tuna and swordfish may be a heart attack risk. The flesh of such fish contains the highest mercury levels found in any fish. The mercury is absorbed naturally from polluted seawater, and the researchers claim that it may accumulate to sufficiently toxic levels to create a heart attack risk.
No need to panic
Only one city in Britain was involved in this study. The BHF has commented that wider research to assess the effect of mercury on the environment and human health would be important. These findings do not affect current BHF advice to eat fish about twice a week with one portion being oily. These amounts should offer the benefits of omega-3 oils in fish while avoiding any harmful effects. This approach seems appropriate, particularly in the light of another study of a large group of male professionals which found no link between mercury and the risk of coronary heart disease.
Associated article from Heart News - March 2003
Mercury Levels could be CHD Risk
It has been known for some time that two portions of fish, one oily (e.g. mackerel) and one white (e.g. plaice), every week can help to reduce the risk of developing coronary heart disease. However, new research published in November 2002 suggests that the level of mercury present in fish may counteract the beneficial effects of fish in reducing the risk of coronary heart disease.
Belinda Linden, Head of the Medical Information service at the British Heart Foundation feels that Heart News readers should not worry too much about these new findings:
"These new findings do not affect our current advice for people to try to eat fish twice a week (including one portion of oily fish such as sardines and mackerel). This quantity should offer the benefits of omega-3 oils in fish while avoiding any potential harmful effects."
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