Mercury concentrations and omega-3 fatty acids in fish and shrimp: Preferential consumption for maximum health benefits

被引：40

作者：

Smith, Katrina L. ^{[1
]}

Guentzel, Jane L. ^{[1
]}

机构：

[1] Coastal Carolina Univ, Dept Marine Sci, Conway, SC 29528 USA

来源：

MARINE POLLUTION BULLETIN | 2010年 / 60卷 / 09期

关键词：

Mercury; Omega-3 fatty adds; Methylmercury; CORONARY-HEART-DISEASE; CARDIOVASCULAR-DISEASES; DIETARY SOURCES; RISK; COHORT; OIL; METHYLMERCURY; SHELLFISH; MORTALITY;

D O I：

10.1016/j.marpolbul.2010.06.045

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The consumption of fish and shrimp containing omega-3 fatty acids can result in protective health effects including a reduced risk of cardiovascular disease, stroke, and diabetes. These protective effects may be decreased by the presence of mercury in the muscle tissue of fish and shellfish. Mercury can increase the risk of cardiovascular problems and impede neurological development. The objective of this project was to determine appropriate consumption amounts of selected fish species and shrimp based on mercury levels and recommended intake levels of omega-3 fatty acids. Species that are high in omega-3s and low in mercury include salmon, trout, and shrimp. Species with both high levels of mercury and omega-3 fatty acids include tuna, shark, and halibut, swordfish, and sea bass. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1615 / 1618

页数：4

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