Document Detail

Omega-3 Fatty acids, mercury, and selenium in fish and the risk of cardiovascular diseases.
MedLine Citation:
PMID:  20820953     Owner:  NLM     Status:  In-Process    
Fish consumption is associated with lower risk of cardiovascular disease. Some fish species also contain methylmercury, which may increase cardiovascular risk, as well as selenium, a trace element that could counter the effects of methylmercury or have beneficial effects itself. These potentially conflicting effects have created public confusion about the risks and benefits of fish consumption in adults. We examined the evidence for cardiovascular effects of fish consumption, particularly effects of marine omega-3 fatty acids, methylmercury, and selenium. Compelling evidence indicates that modest fish consumption substantially reduces cardiovascular risk, in particular cardiac mortality, related at least partly to benefits of omega-3 fatty acids. In contrast, observational studies and (for selenium) clinical trials demonstrate mixed and inconclusive results for cardiovascular effects of methylmercury and selenium. Net health benefits of overall fish consumption in adults are clear. Quantitative risk-benefit analyses of cardiovascular effects of consuming specific fish species, based on joint contents of fatty acids, methylmercury, and selenium, cannot currently be performed until the cardiovascular effects of methylmercury and selenium are established.
Kyong Park; Dariush Mozaffarian
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Current atherosclerosis reports     Volume:  12     ISSN:  1534-6242     ISO Abbreviation:  Curr Atheroscler Rep     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-09-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  100897685     Medline TA:  Curr Atheroscler Rep     Country:  United States    
Other Details:
Languages:  eng     Pagination:  414-22     Citation Subset:  IM    
Department of Food & Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk, Republic of Korea.
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