Background:
Recent research has shown that omega-3
fatty acids have powerful anti-inflammatory
effects, which are associated with reduced
risk of heart disease, cancer and auto-immune
diseases. Fish, the best source of omega-3
fats, is also an excellent source protein
and low in saturated fat and dietary cholesterol.
However, certain types of fish may contain
significant amounts of mercury or other
environmental contaminants.
The chart below compares the omega-3
fatty acid and mercury content of a variety
of commonly eaten fish. The green bars
represent the varieties of fish rich in
omega-3 fats and contain neglible amounts
of mecury whereas the red bars indicate
fish varieties with the greatest mercury
levels.
