The evidence of the health benefits of eating fish has been accumulating steadily. Frequent fish consumption has been linked with decreased risk of macular degeneration and with lowering the risk of coronary death.

However, reports of health risks associated with the consumption of fish due to mercury, dioxins and PCBs found in some species has some of the public concerned.

A report in this month’s Journal of the American Medical Society declares that the benefits of fish outweigh potential risks. The report states that moderate fish consumption reduces reduces risk of coronary death by 36 percent and the rate of death by 17 percent, and may favorably affect other clinical outcomes.

The study concludes that a variety of seafood should be consumed but that individuals with very high consumption (5 or more servings per week) should limit intake of the species highest in mercury levels.