Fish Consumption and Health (Food and Beverage Consumption and Health)

This book presents current research on the benefits as well as the risks of fish consumption. The health benefits discussed include the reduction of cardiovascular disease, the decreased risk of various malignancies, specifically, colorectal, breast, prostate and lung cancers. Public perceptions of both the benefits and risks of self-caught fish by people in the coastal estuaries of New York and New Jersey are also presented. Contaminants that accumulate in the tissue of the fish and the associated risks are examined as well. This book presents new emerging health problems being linked to shellfish consumption. New studies are included on fish consumption in reproductive-aged women as related to foetal health. Finally, since there is a reduced availability of fish in an ever increasing world population, the possibility that the health benefits of eating fish can be obtained by largely vegetable sources is discussed.