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The foods we eat influence our health. Besides containing protein and other nutrients such as vitamin D and selenium, fish (either finfish or shellfish) contain a specific type of fat, omega-3 fatty acids, that may reduce the risk of developing heart disease and other medical problems. However, fish may also contain mercury and other contaminants that may have risks for health. The October 18, 2006, issue of JAMA includes an article about the health benefits and risks of eating fish.

HEALTH BENEFITS OF EATING FISH

• Omega-3 fatty acids are found in fish—especially oily fish such as salmon, sardines, and herring. These omega-3 fatty acids can help lower your blood pressure, lower your heart rate, and improve other cardiovascular risk factors.
  
• Eating fish reduces the risk of death from heart disease, the leading cause of death in both men and women. Fish intake has also been linked to a lower risk of stroke, depression, and mental . . . [Full Text of this Article]

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