The 131st Annual Meeting (November 15-19, 2003) of APHA

Abstract #61217

Howell C. Sasser, PhD¹, Thomas A Barringer, MD², Virginia Collins, RD², and Lauren Hatcher, MS RD³. (1) CHS/Dickson Institute for Health Studies, Carolinas Medical Center, P.O Box 32861, Charlotte, NC 28232-2861, 704-355-0561, howell.sasser@carolinashealthcare.org, (2) Department of Family Practice, Carolinas Medical Center, P.O. Box 32861, Charlotte, NC 28232-2861, (3) Department of Family Medicine, Carolinas Medical Center, P.O. Box 32861, Charlotte, NC 28232-2861

American Heart Association Dietary Guidelines recommend at least 2 fish servings per week, preferably of fish high in omega-3 fatty acids, to reduce the risk of cardiac mortality. High methylmercury content of some fish may mitigate this cardioprotective effect. We evaluated exposure to methylmercury in a group of cardiac patients who were participating in a diet study and were advised to consume at least 2 fish meals per week, by measuring their serum mercury and correlating it to their diet history of fish intake. A food frequency questionnaire assessed consumption by fish species in 3-ounce servings over the last month. Blood mercury levels are reported for the 66 participants who consumed at least one fish meal per week. Statistically significant, positive correlations were observed between mercury and 3 categories--fresh tuna (rho=0.43), sea bass (rho=0.43), and swordfish (rho=0.46)—as well as with total fish meals per week (Spearman rho=0.41). We found minimal to no correlation of mercury with canned tuna (rho=0.02), canned salmon (rho=-0.03), or shellfish (rho=0.05). Four participants (6%) who had mercury levels above the 95th percentile for the general U.S. population reported eating at least 2 servings per week of fish from any of the 3 highest-mercury categories. From this, we infer that adherence to AHA dietary guidelines (consumption of at least 2 fish meals per week) is feasible, provided that no more than 1 serving per week comes from one of these 3 categories.

Learning Objectives:

• Describe the issues surrounding mercury in high-fat marine fish, and potential consequences for heart-healthy diet advice.
• List fish species that should be consumed sparingly.
• List strategies that can be used to help clients make diet decisions that provide the most benefit with minimal risk of mercury exposure.

Keywords: Food and Nutrition, Food Safety

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.