Methyl Mercury and Omega-3 Fatty Acids in Fish: Health Risk vs Benefits of Consumption

Abstract

The consurnption of fish containing omega-3 fatty acids san result in several protective health effects including a reduced risk of cardiovascular disease, stroke, and diabetes, etc. Ttrese protective effects may be challenged by the pre$ence of mercury {Hg) in the muscle tissue of fish. Mercury can increase the risk of cardiovascular disease and impede neurological development, Fish represent the main source of exposure to Hg for tlre general population, and large predatory fish sucfl as swordfish, yellowfin tuna and black marlin (lndopacific Black marlin) have the highest levels of Hg contamination- With provisionat tolerable weekly intake (PTWI) of 1-6 pglkg set by regulatory agencies for Methyl Mercury (MeHg) an adequate balance of risk and benefits through fish consumption is cunently a nutritionallenvironrnental health key issue. As a result, to cltoose the most suitable species of fish by considering the levels of omega-3 and MeHg, the consurnption frequency, and the meal size are essential aspects to balance benefits and risk. However, the levels of contaminants were only determined in one species of freshwater fish and four species of marine fish, which was a limiting factor to establish recommendations concerning human consumption of fish.