Deadly Seafood ... What to Do
#50

Your seafood may look fresh, but it could hide serious health hazards. You could risk chills, fever, vomiting, diarrhea, shock, and even death. Today I'm going to tell you a couple of precautions to take before eating another bite of seafood.

We have proven that eating fish promotes heart health. Fish are one of the best sources of omega-3 fatty acids. Omega-3 fatty acids keep the heart healthy in study after study. Not to mention, fish and shellfish are rich in a slew of other nutrients.

But raw clams and oysters carry hidden bacteria. And fish containing mercury can poison slowly poison you.

My patients often ask me if the risk of eating fish and shellfish outweighs the benefits. I tell them that they can enjoy the health benefits of fish if they educate themselves, and follow a few simple rules.

* Raw Risk *

Vibrio vulnificus is bacteria found in raw oysters and clams. These bacteria naturally inhabit warmer waters. They increase in number in warmer months, seeping into oysters and clams.

If you ingest Vibrio vulnificus, you can become seriously ill. People with the following conditions are especially at risk for critical illness:

• Diabetes
• Weakened immune system
• Stomach disorders
• Cancer
• Liver disease

The surest way to prevent an infection with Vibrio is to eat only thoroughly cooked oysters and clams. The cooking process kills the bacteria. If you really like raw oysters? Some manufacturers are testing their seafood for Vibrio vulnificus. Look for labels that indicate that the seafood does not contain the bacteria.

For myself, I do eat raw oysters but I don't feed them to my young son or recommend them to my elder patients. Oysters and clams are a great source of zinc and other minerals.

* Mercury in Your Fillet *

Mercury levels in fish are becoming a more serious concern. Pollutants like the byproducts of coal and trash burning are increasing the levels of mercury in the environment. Mercury ends up in lakes, ponds, and the ocean. Small organisms absorb the mercury. Then larger fish eat these organisms. Mercury slowly builds to very high levels in these larger fish.

When you eat fish with mercury, you inherit those levels. Mercury can damage your liver, nervous system, brain, and kidneys. Those who are very young or very old are at the most risk. And people with compromised immune systems can respond very badly to mercury.

New research shows that increased mercury levels in humans may increase their risk of having a heart attack. The November 2002 issue of the New England Journal of Medicine published a John Hopkins study which examined mercury's relation to heart attacks. Researchers analyzed toenail clippings from around 1400 participants. Half of the subjects had recently had heart attacks. Mercury levels were 15% higher in those who had heart attacks compared to those who did not.

Cooking will not reduce the levels of mercury in fish. You should choose fish with the lowest levels of mercury. Pollock, trout, flounder, and salmon have some of the lowest levels. As a rule, larger predatory fish have the highest levels.

Fish with the highest levels of mercury:

• Mackerel
• Swordfish
• Tilefish
• Shark
• Tuna

Check with local fish advisories before you eat any fish you catch yourself. The Environmental Protection Agency has lists of safe freshwater fish in local areas. You can visit their website at www.epa.gov.

For my money, the best fish to eat is salmon. Salmon has low levels of mercury, high levels of omega-3 fatty acids, and contains CoQ10 (another essential heart nutrient).

I still believe seafood is the best commonly available source of protein. Nature has provided a great deal of nutritious variety to suite your individual tastes. With a few precautions you can enjoy all of its health benefits.

Al Sears MD