Seafood's benefits still outnumber the risks
A recent article in the News & Record may in fact be adding to public health challenges by questioning the health benefits of seafood. Seafood, and fish in particular, contains omega-3 fatty acids, which have been proven to reduce the risks of heart disease and stroke, and dissuading people from eating fish could in fact do the public more harm than good.
These tremendous health benefits were emphasized by a Harvard Center for Risk Analysis study late in 2005, which warned the public that reduced seafood consumption to avoid mercury could lead to higher instances of heart attack and stroke.
The fact is that mercury levels for most fish are very low. Government experts recommend women who are pregnant, expecting to become pregnant, or nursing not consume the species containing higher amounts of mercury, such as shark, swordfish, king mackerel and tilefish.
At the same time, they encourage consumption of additional seafood protein by as much as 12 ounces per week to these same women due to the cardiovascular and neurological health benefits they provide.
Mercury is a naturally occurring element that has always been present in the environment. It is present in such small amounts in fish that the tremendous benefits of omega-3 fatty acids people get from eating fish outweigh the risk of mercury exposure. Seafood should remain a vital part of a healthy lifestyle.
Justin Conrad
Greensboro
The writer is president of Libby Hill Seafood Restaurants Inc.