Risk-benefit of consuming Lake Erie fish
Neff, Margaret R. | Bhavsar, Satyendra P. | Ni, Felicity J. | Carpenter, David O. | Drouillard, Ken | Fisk, Aaron T. | Arts, Michael T.
Consumption of fish is promoted as a healthy way to obtain essential fatty acids (EFA) in the diet, yet the risk of ingesting harmful contaminants remains a concern. A recent study concluded that the risk-benefit of consuming fish from the North American Laurentian Great Lakes, which sustain important commercial and recreational fisheries, is currently unclear. We report the fatty acid (FA) content in skin-off fillets of fifteen fish species from Lake Erie and assess whether recommended dietary requirements for two EFA (EPA and DHA) can be met by safely consuming Lake Erie fishes, as an example of a risk-benefit analysis.A total of 146 samples were analyzed for FA and contaminant content. A simulated fish consumption advisory (maximum recommended number of meals per month, up to 32) was calculated for each sample, and used to calculate the maximum amount of EPA+DHA that would be consumed if the consumption advisory was followed.All fifteen species had nutritionally desirable PUFA:SAFA (>0.4) and n−3:n−6 (>1). Large, fatty species had the highest EPA+DHA content, but had the most restrictive consumption advisories due to high PCB concentrations. To minimize contaminant exposure while maximizing EPA+DHA intake, consumers should consider small lake whitefish and lake trout, small panfish species, and/or walleye. However, very few species had an EPA+DHA content sufficient to safely meet the highest dietary guidelines while following advisories.Consumption of certain Lake Erie fish, an important recreational and commercial fishery, within the limits of our simulated fish consumption advisories, can be a good supplemental source of beneficial n-3 long chain PUFA.
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