Seafood: Too much of a good thing?


SeafoodSource staff

Published on
October 4, 2011

A recently launched study by New York’s Stony Brook University is aimed at answering the question: “Is there such a thing as eating too much seafood?”

The epidemiologic study targeting avid seafood consumers will weigh the health benefits of seafood consumption against the risks.

The study is funded by the Gelfond Fund for Mercury Research & Outreach, which supports research aimed at understanding of how mercury cycles through the environment and the health effects of methylmercury from seafood consumption.

The study will analyze different types of seafood consumption categorically from data detailing participants’ seafood intake. Researchers will also take measures of omega-3 and omega-6 fatty acids, as well as levels of mercury and selenium, via blood samples from participants, all of whom must be seafood-eating non-pregnant adults.

“Seafood, in general, is good for us. But with some types of fish [containing] high levels of methylmercury, it is important for the public health community to better understand risks and benefits from eating specific fish,” said Jaymie Meliker, assistant professor at Stony Brook. “We hope the study results will help us to better communicate dietary recommendations to the public regarding the consumption of fish.”

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