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Omega-3 Fatty Acids, Mercury, and Selenium in Fish and the Risk of Cardiovascular Diseases

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Abstract

Fish consumption is associated with lower risk of cardiovascular disease. Some fish species also contain methylmercury, which may increase cardiovascular risk, as well as selenium, a trace element that could counter the effects of methylmercury or have beneficial effects itself. These potentially conflicting effects have created public confusion about the risks and benefits of fish consumption in adults. We examined the evidence for cardiovascular effects of fish consumption, particularly effects of marine omega-3 fatty acids, methylmercury, and selenium. Compelling evidence indicates that modest fish consumption substantially reduces cardiovascular risk, in particular cardiac mortality, related at least partly to benefits of omega-3 fatty acids. In contrast, observational studies and (for selenium) clinical trials demonstrate mixed and inconclusive results for cardiovascular effects of methylmercury and selenium. Net health benefits of overall fish consumption in adults are clear. Quantitative risk-benefit analyses of cardiovascular effects of consuming specific fish species, based on joint contents of fatty acids, methylmercury, and selenium, cannot currently be performed until the cardiovascular effects of methylmercury and selenium are established.

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Acknowledgment

Supported in part by the Yeungnam University research grants in 2010.

Disclosure

Dr. Mozaffarian has received royalties for a chapter on fish oil from UpToDate, been a consultant for Nutrition Impact, and received honoraria from Unilever and SPRIM. No other potential conflicts of interest relevant to this article were reported.

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Authors and Affiliations

  1. Department of Food & Nutrition, Yeungnam University, 214-1 Dae-dong, Gyeongsan, Gyeongbuk, 712-749, Republic of Korea

    Kyong Park

  2. Division of Cardiovascular Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA

    Dariush Mozaffarian

  3. Departments of Epidemiology and Nutrition, Harvard School of Public Health, 665 Huntington Ave Bldg 2-319, Boston, MA, 02115, USA

    Dariush Mozaffarian

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  1. Kyong Park
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Correspondence to Kyong Park.

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Park, K., Mozaffarian, D. Omega-3 Fatty Acids, Mercury, and Selenium in Fish and the Risk of Cardiovascular Diseases. Curr Atheroscler Rep 12, 414–422 (2010). https://doi.org/10.1007/s11883-010-0138-z

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