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.
