Environmental Toxins: Eat More Fish, Despite Toxins

While consumers still should consider that toxins may be present in seafood, most people should eat more fish because of its health benefits, says a new study from the U.S. Institute of Medicine. The report was praised by the U.S. fisheries industry and criticized by environmental and science watchdog groups, who say the study used old data and failed to address the environmental impacts of fishing and fish-farming. Susan Krebs-Smith of the National Cancer Institute said of the criticisms that "the average person can consume more fish than they do; I think average consumption is not up to the levels that we have allowed."

Eat more fish, study urges, despite toxin risk

Consumption of predatory fish, such as shark, swordfish, tilefish, or king mackerel, should still be in moderation because these fish live longer and may absorb more toxins. Those who eat more than two servings of fish a week should be certain to eat a variety of different kinds of fish to avoid exposure to toxins from a single source. Dioxins and PCBs are among the toxins found in fish. Adults at risk for cardiovascular disease can reduce their risk by eating seafood regularly. The National Oceanic and Atmospheric Administration, which sponsored the report, says that fish populations are rebuilding to sustainable levels.