When Adding Fish to Diets, Choose Wisely
Regular consumption of some types of fish can significantly reduce the risk of silent strokes according to a recently released study co-authored by University of Washington professor, David Siscovick.
The risks associated with silent strokes, or subclinical brain infarcts, are that they are known to increase cognitive impairment, dementia and full-blown strokes, according to the research.
That’s why eating fish, which is also known to be heart-healthy, can be a good dietary choice for many people.
Still, SPH professor, Deborah Swackhamer cautions that just adding fish to diets may not be the safest thing to do.
Some fish, such as tuna and mackerel, that are rich in the healthful omega-3 fatty acids tend to be filled with methylmercury, polychlorinated biphenyls (PCBs), perfluorinated compounds (PFCs) and other industrial chemicals. Because the pollutants can accumulate in the body they can be toxic to the brain, particularly to the developing brains of fetuses and young children.
“Eat smaller fish and fish that are lower on the food chain — fish that are more vegetarian," said Swackhamer. "The contaminants are carried up the food web and are retained at each level of that web. So the top predators have a lot more contaminants than those lower on the food chain."
Last modified on