more than two-thirds of participants were able to substitute fish oils and Omega-3 fatty acids for anti-inflammatory drugs.
Still, most Americans don’t get enough of the fatty acids from fish that foster learning and protect memory, the researchers found. Eating two to three fish meals a week would ensure that protection, the studies found.
One reason people don’t get enough fish in their diets is the concern over mercury. However, the risk from mercury by eating fish and shellfish is not a health concern for most people. Women who are pregnant or who may become pregnant, nursing mothers and young children are most susceptible to harm from mercury. Therefore, it is recommended those groups follow three rules:
Do not eat shark, swordfish, king mackerel or tilefish.
Eat up to 12 ounces (two average meals) per week of fish and shellfish that are
lower in mercury, including flounder, scallops, clams, sole or freshwater trout.
3. Check local advisories about the safety of recreational fish caught by family and friends in local lakes, rivers and coastal areas.
Raw or cooked?
Eating raw seafood is one of those ideas where people find little middle ground. Either people enthusiastically partake of raw seafood or they turn up their noses at the prospect.
Eating raw seafood such as oysters, sushi, sashimi and ceviche can be done safely, although the consumption of any raw or undercooked protein can pose a risk of food- borne illness.
However, certain individuals whose immune systems are weakened may not be able to effectively fight bacteria in raw foods, and should enjoy seafood only when cooked. Those at-risk groups include people with liver disease, diabetes, cancer, immune disorders including HIV infection, anyone using steroids for conditions such as asthma or arthritis and anyone with hemochromatosis, an iron disorder.
The Food and Drug Administration recommends cooking most seafood to an internal temperature of 145 degrees for 15 seconds.