Nutrition Experts Available for Comment in Response to Government Report
WASHINGTON–The risks
associated with fish consumption
outweigh potential benefits,
say dietitians and doctors
with the Physicians Committee
for Responsible Medicine (PCRM).
PCRM nutrition experts are
available for comment in response
to a new report commissioned
by the National Oceanic and
Atmospheric Administration
on the topic. The report, conducted
by the National Academies of
Science, is being released
on October 17 in conjunction
with another study on fish
from the Harvard School of
Public Health.
"The problems go beyond
mercury and other contaminants," says
Hope Ferdowsian, M.D., M.P.H.,
a public health specialist
with PCRM. "Fish are surprisingly
high in cholesterol and saturated
fat—that is “bad” fat,
which accounts for 15 to 30
percent of fish fat. Ounce
for ounce, shrimp and lobster
are much higher in cholesterol
than steak."
While fish does provide high
levels of omega-3 fatty acid,
a "good" fat thought
to help with cardiovascular
health, most consumers don't
realize that all fats have
the same caloric content. “Good” fats
are just as likely to help
one pack on the pounds as bad
fats. Only a portion of the
fat in fish is omega-3; much
of the remaining fat is saturated.
Chinook salmon, for example,
derives 55 percent of its calories
from fat, and swordfish derives
30 percent. About one-quarter
of the fat in both types of
fish is saturated.
Fish and shellfish are also
significant sources of cholesterol.
Three ounces of shrimp have
130 milligrams of cholesterol;
in comparison, a 3-ounce steak
has about 80 milligrams.
The most nutritious sources
of omega-3s are plant-based
foods, including green leafy
vegetables, legumes, soybeans,
and walnuts.
For an interview with Dr.
Ferdowsian or another PCRM
expert, please contact Patrick
Sullivan at 202-686-2210, ext.
311, or psullivan@pcrm.org.
To read PCRM's 2004 report
on Fish and Shellfish, go to
http://www.pcrm.org/health/reports/fish_report.html.