Consumption of Fish and Shellfish

Weekly Nutrition Journal

Bernstein et al. (2019) wrote an article about the benefits and risks of fish and shellfish to the health and well-being of children. The report provides significant insights into the health risks and benefits of the consumption of fish and shellfish. Prior to reading the article, I used to think that fish and shellfish consumption is only associated with numerous health benefits. I used to believe that fish is an important source of vitamins and minerals with little to no health risks. My consideration of fish as a healthy food item with no health risks is fueled by recent reports and recommendations by different organizations. For example, the American Heart Association (2018) recommends fish consumption at least twice per week as part of a healthy diet. Such recommendations not only reaffirm the value of fish consumption but also promote the idea that eating fish has some health risks.

However, now I understand that the consumption of these foods is linked to some health risks, especially for children. This article provides a balanced view of the health and nutrition of fish and shellfish consumption. I now understand that eating some fish species could damage the development of the nervous system and increase the risk of harm from toxicants such as persistent organic pollutants (POPs) and polychlorinated biphenyls (PCBs). Therefore, while fish is a source of essential vitamins and minerals, some fish species could damage brain health and development in children.

Based on my understanding of the reading, one of the nutritional lifestyle changes I will make is to have moderate consumption of fish and shellfish food products. I will achieve this through looking for and following available guidance regarding nutrients and toxicants in food species. Following nutritional guidance would help limit the consumption of toxicants and their health effects.