Answer: Fish consumption :
Fish is a great source of heart-healthy lean protein. Dining on one or two servings of fish as your protein every week can lower risk of heart attack by almost one-third. That’s because it contains heart-healthy omega-3 fatty acids, which lower triglyceride levels as well as help reduce inflammation throughout the body and support brain health.
The omega-3 you get from fish – also known as long-chain omega-3s, EPA and DHA — are extremely beneficial. But that doesn’t mean including fish in your diet doesn’t have a downside. Many fish species carry high levels of the metal mercury — a dangerous contaminant that can affect the nervous system. Pollution has only raised mercury levels in our oceans, lakes and streams, and this mercury is consumed by fish and converted to a toxin known as methylmercury. Fish that are high on the food chain consume other contaminated fish, thus compounding their mercury levels, which is why it’s best to choose smaller fish, lower on the food chain, to eat.
Fish low in mercury :
Anchovies (Nethili in Malayalam)
Salmon (Indian salmon is rawas)
Moderate mercury (Eat six servings or fewer per month; pregnant women and small children should avoid these) :
Tuna (Canned Chunk light)
High mercury (Eat three servings or less per month; pregnant women and small children should avoid) :
Grouper (Kalava in Malayali)
Sea Bass (Asian seabass is bhekti)
Tuna (Canned Albacore, Yellowfin)
Highest mercury (avoid eating) :