Harvard Study Finds Life Years Gained By Eating More Fishff

The U.S. Tuna Foundation (USTF) today applauded the findings of a major new study by the Harvard Center for Risk Analysis which confirms that the health benefits of consuming seafood far outweigh any risk due to trace amounts of mercury in fish.

Published in the November 2005 issue of the American Journal of Preventive Medicine, the new study -- A Quantitative Analysis of the Risks and Benefits Associated with Changes in Fish Consumption -- concludes that for women of childbearing age, cognitive benefits can be achieved with virtually no negative impact on the developing child if women of childbearing age eat up to 12 ounces a week of fish that are low in mercury, the advice contained in the seafood advisory issued by the Food and Drug Administration and Environmental Protection Agency.

The Harvard researchers further reveal that if Americans reduce their fish consumption out of confusion about mercury, there will be serious public health consequences, notably higher death rates from heart disease and stroke.

Specifically, the study finds that if pregnant women consume less of the essential omega-3 fatty acids found in fish, the benefits on cognitive development of their offspring may be reduced by as much as 80 percent. For the rest of the population, the study links lower fish consumption with a significant increase in the risk of heart disease and stroke.

”This study is a wake-up call for all Americans concerned about their health,” said Joyce Nettleton, D.Sc., R.D., author of Omega-3 Fatty Acids and Health and a member of the Tuna Nutrition Council, which advises U.S. Tuna Foundation on nutrition and public health matters. “The take-away message from this study is that not eating enough fish is the real health risk for the public. If the public reduces or eliminates fish consumption based on risk concerns alone, they will lose a number of well-established health benefits.”

Besides showing that eating less fish increases the risk for disability and disease, the new Harvard study also found that increasing fish consumption among the general population substantially decreases stroke and coronary heart disease risks. This is especially important for middle aged and older adults. Since fish is a natural low-fat source of protein, it also can play an important role in reducing obesity in children and adults.

Based on these research findings, the U.S. Tuna Foundation called for an end to the “politicization” of the mercury issue because scaring people away from consuming fish has the potential to create a real public health crisis. According to a new survey conducted for the Center for Food, Nutrition and Agriculture Policy at the University of Maryland, almost one-third of the public (31 percent) reports being concerned about the amount of mercury in fish and shellfish, which has led to a decline in fish consumption. Moreover, the survey finds that about one third of Americans responsible for the meals of young children say the amount of seafood they are feeding them has changed from one year ago.

”These findings represent a teachable moment when we can remind Americans that fish is a very healthy food for people of all ages,” said David Burney, Executive Director of the U.S. Tuna Foundation (USTF). “As the Harvard study makes clear, the omega-3 fatty acids in canned tuna and other fish provide a number of important health benefits, such as better heart health, optimal brain function and improved eye and skin health. That is why the Dietary Guidelines for Americans and such organizations as the American Dietetic Association and the American Heart Association recommend eating two servings of a variety of seafood a week. It is also why the public health community must raise awareness that increased fish consumption significantly improves people’s health.”

To reach their conclusions, the Harvard researchers convened a panel of experts who identified the important health benefits associated with fish consumption, assessed the relationships between fish consumption and health, and developed an overall health effects model. This allowed the Harvard researchers to quantify the number of “quality adjusted life years” gained or lost due to potential shifts in fish consumption.

Besides the specific health benefits documented in the new Harvard study, there is a growing body of evidence that the omega-3 fatty acids in fish are associated with optimal brain function and cognition, improved eye and skin health, and protection against certain cancers. Research is also being conducted to examine the therapeutic effect on depression and specific autoimmune diseases including lupus, psoriasis and arthritis.