Although fish is one of the healthiest foods on French tables, its consumption is not without risks. The reason? The possible presence of mercury in certain species, considered by the WHO to be a chemical of extreme concern for public health.
Are fish real poisons for our health? Let’s not go to that conclusion. However, we must be careful about excessive consumption of certain wild species, which unknowingly absorb mercury, reminds L’Internaute. Among these fish, one is a must on our plates: the very popular sea bream. Also on the list are swordfish, marlin, grenadier, sea bass, shark or tuna.
Low in fat but rich in protein, omega-3 and essential minerals, sea bream is a healthy and balanced choice but one that you need to be a little more wary of. “If I tended to recommend wild fish in the diet for their omega 3 content, I now advise patients to be careful: the latter, unlike farmed fish, have a greater risk of being poisoned with mercury“, presented to Medisite the dietitian nutritionist Alexandra Retion.
Eat fish: fresh and twice a week!
In the scientific journal Analytical and Clinical Toxicology, Marie Martin from the Raymond-Poincaré hospital in Garches explains that “The adverse health effects of consuming metal-contaminated food or water vary depending on the amount consumed, duration of exposure, age“. The following effects are: “impaired renal, hepatic, cognitive functions and reproductive capacity, hypertension, neurological changes, skin damage and cancers“.
Santé Publique France recommends eating fish only twice a week, alternating the consumption of a lean species, such as sea bream, with a fatty species such as salmon and “by varying the species and fishing grounds“. Eat fish, but of good quality obviously: a fresh piece from sustainable fishing is preferred.
