For many people who enjoy seafood, the conflicting health and safety messages of fish, omega-3 fats versus mercury contamination, may have caused some confusion. Here’s the bottom line: Fish and shellfish are an important part of a healthy diet because they are low in saturated fat and contain omega-3 fatty acids (heart-healthy fats). However, certain fish species should be avoided due to their high levels of mercury, a potent neurotoxin.

 

 

According to the American Heart Association, the benefits and risks of consuming fish and shellfish depend on your stage of life. For children, women of reproductive age, pregnant and nursing women who have low heart disease risk, avoiding high levels of mercury is more important than consuming fish for the omega-3 fatty acids.  However, for middle-aged or older men and women after menopause, the health benefits of eating fish far outweigh the mercury risk (5). There is no set recommendation for omega-3 fatty acids but research shows that consuming 0.5 g to 2 g per day significantly reduces one’s risk for heart disease (6). Eating fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon at least twice a week is recommended to achieve this level (6).   

 

Because the health and safety of our guests is our number one priority, Bon Appétit launched a Mercury Awareness Campaign in 2006.  Signage throughout our cafés directs our guests to www.GotMercury.org where they can calculate their mercury risk based on the type and amount of seafood consumed.  We believe that it is our responsibility to provide the necessary information for our diners to make educated choices about their seafood consumption.