Eating Fish: Maximizing the Benefits and Minimizing the Risk

Publication ID Published Volume
9067 January 4, 2012 8

Abstract

Eating fish is generally accepted as an important part of a healthy diet. The AHA diet and lifestyle recommendations suggest consuming oily fish at least twice a week. While consuming fish has important health benefits, it also poses some potential risks. Certain fish contain significant levels of chemicals that can potentially be harmful particularly for children and women of child-bearing age. Understanding the risks and benefits of eating fish and being able to effectively counsel patients on how to maximize the benefits and minimize the risks of eating fish is an important skill for physicians, especially those who practice in areas where fish consumption is high and/or sport fishing is a common activity.

Provides a comprehensive set of educational materials on a narrow but important topic particularly for those trainees who will be practicing in the Great Lakes basin. Presentation has received excellent reviews and simulation patient cases have been piloted.

Citation

Rosenman K, Solomon D, Hortos K, McAdam R. Eating fish: maximizing the benefits and minimizing the risk. MedEdPORTAL Publications. 2012;8:9067. http://doi.org/10.15766/mep_2374-8265.9067

Contains time-sensitive information that will likely be inaccurate, obsolete, or irrelevant by April 09, 2014

Contains Information Suitable for Patient Education

Educational Objectives

  1. To identify and characterize a patient's fish dietary history.
  2. To assess a patient's risk ingesting harmful chemicals from eating fish.
  3. To counsel patients on maximizing the benefits and minimizing the risks from eating fish and fish oil.

Keywords

  • Diet, Fish Oils, Mercury, Omega-3 Fatty Acids, Heart Health, Chlorinated Hydrocarbons, PCD, Dioxins

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