Consumers Should Be Careful About Eating Seafood, But Should Not Ignore Its Health Benefits

Consumers should be concerned about whether the seafood they eat is safe, but nutritionists say the health value of seafood far outweighs the risks. Eating two 3- to 5-ounce servings a week of fish such as salmon, oysters and rainbow trout provide an average of 250 mg/day of omega-3 fatty acids, which have been associated with a decreased risk of cardiovascular disease. A professor at the University of Southern California said consumers can safely eat 12 ounces of a variety of cooked seafood a week, so long as they heed local seafood advisories “and limit their intake of large, predatory fish like shark”.