Is sushi increasing your heart attack risk? It is if you're eating this kind...

January 28, 2014
Volume 11    |   Issue 04

While it may sound like a healthy option, eating sushi and sashimi can actually increase your risk of heart disease. If you like sushi, you don't have to avoid it completely - but you should know which options are the safest for your heart health.

According to a study published in the Journal of Risk Research, eating sushi can expose you to high levels of mercury, depending on what type of fish you choose. Tuna sashimi in particular contains the highest levels of methylmercury, which can cause neurodevelopmental deficits, poorer cognitive performance, and increased rates of cardiovascular disease.

If you're choosing fish because of their omega-3 fatty acids, choosing the wrong kind of fish with high mercury levels will cancel out any positive effects. Sushi is a popular choice in the United States, and the top 10% of participants in a study of over 1,200 people were consuming amounts of sushi that caused them to exceed recommended limits for methylmercury intake.

The most risky fish are large tuna, such as the Atlantic Bluefin or Bigeye. These species are at risk of overfishing because the demand for them for sushi is so high. If you still want sushi, choose a type with lower levels of methylmercury. Eel, crab, salmon, and kelp are all safer choices.

Whether or not you eat tuna - or any other fish - you'll be safer if you take PectaSol Detox Formula, which binds to mercury and other contaminants and carries them out of your body. With the contamination of our oceans from the Fukushima meltdown, none of us can escape mercury toxicity completely. But we can take steps to minimize our risk.

Your voice of reason in Women's Health,

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Journal of Risk Research, November 2013.

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