The U.S. Tuna Foundation (USTF) issued this statement in response to the publication of the Kuopio Ischemic Heart Disease Risk Factor Study, which suggests an association between high mercury content in hair and an increased risk of deaths from coronary heart disease. The study involved men living in eastern Finland and was published in the January 2005 issue of the journal Arteriosclerosis, Thrombosis and Vascular Biology.
“When it comes to lowering the risk of coronary heart disease, a growing body of research clearly finds that fish consumption reduces the risk of death, especially from myocardial infarction. In fact, the American Heart Association recommends eating two to three servings of seafood a week because several large prospective studies show that adults who eat at least some fish weekly have lower death rates from heart disease than people who don’t eat fish.
In reviewing the findings of the Finish Heart Disease Risk Factor Study, it is important to note the actual conclusion of the study authors — to eat fish, and particularly fatty fish like canned tuna, two times a week — which is the same guidance offered by the American Heart Association. In fact, the only caution raised by the study authors is to limit the intake of large fish from lakes with known high mercury content. This advice is consistent with the recommendations contained in the 2004 seafood advisory for women of childbearing age and young children issued jointly by the Environmental Protection Agency and the Food and Drug Administration.
It is also important to note that there are important variables between the large prospective studies showing a positive association between fish consumption and lower heart disease risk and this study, which tracked men in eastern Finland. Scientists speculate that the conflicting conclusions of the Finnish study reflect differences in definitions of sudden death, the end points studied, and a very unique study population.
As an industry that markets a very nutritious food, we hope Americans will follow the recommendations of prominent health organizations, such as the American Heart Association and the American Dietetic Association, to eat two to three servings of a variety of fish a week, including canned tuna. Based upon a thorough review of the scientific literature, these organizations conclude that the benefits of fish consumption far outweigh the risks within the guidelines established by the FDA and EPA.”
Media Contacts:
Members of the media with questions or comments concerning the canned tuna industry or the U.S. Tuna Foundation should contact Katie Pendergast at
(202) 530-4898.
