Increased Fish Consumption

The Swank diet includes eating fish at least 3 times per week.  Alternately, fish oils could be substituted at 1500mg three or more times per week.

There is increasing concern over fish, which are being found to contain significant levels of mercury.  These levels are coming from eating smaller fish which have been bio-accumulating mercury over time.  The large predator fish, such as swordfish/marlin, ahi (yellow fin tuna), king mackerel, shark (often sold as imitation crab), and tilefish have the highest accumulations because they are at the top of the food chain (well, almost!)  Many people who consume significant amounts of these fish are showing very elevated levels of mercury in their hair.  The FDA is currently recommending most other fish as safe for consumption at amounts of 1kg per week or less.

Based on the recommendations of the Environmental Working Group and the U.S. Public Interest Research Group, it is recommended that shark, swordfish, king mackerel and tilefish, tuna, sea bass, halibut, marlin, pike, Gulf coast oysters and white croaker not be eaten by pregnant women and women of childbearing age who might become pregnant due to mercury contamination.  It also recommended that nursing mothers and young children steer clear of these fish.  In addition, the report says canned tuna, mahi-mahi, cod and pollack should not be eaten more than once a month.

Based on the recommendations of the Environmental Working Group and the U.S. Public Interest Research Group, it is recommended that shark, swordfish, king mackerel and tilefish, tuna, sea bass, halibut, marlin, pike, Gulf coast oysters and white croaker not be eaten by pregnant women and women of childbearing age who might become pregnant due to mercury contamination.  The report recommends that nursing mothers and young children steer clear of these fish, and that canned tuna, mahi-mahi, cod and pollack should not be eaten more than once a month.

"The widespread contamination of fish with mercury has given its reputation as 'brain food' a new and disturbing connotation.  Mercury is toxic to the developing fetal brain, and exposure in the womb can cause learning deficiencies and delay mental development in children."

A Center for Disease Control report finds that an estimated 375,000 babies being born each year at risk of neurological problems due to exposure to mercury in the womb.  The Mercury Policy Project report indicates that at least 10% of women of childbearing age have levels of mercury in their bodies that exceed what the U.S. Environmental Protection Agency considers acceptable and this translates to nearly six million women.

Nearly all fish and shellfish contain traces of mercury, which it is believed can reduce childrens' ability to concentrate.  The main types of fish to avoid include shark, swordfish, king mackerel and tilefish.

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30-50% lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30% lower risk), endometrial cancer (20% lower risk), and ovarian cancer (30% lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30-50% lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30% lower risk), endometrial cancer (20% lower risk), and ovarian cancer (30% lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30-50% lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30% lower risk), endometrial cancer (20% lower risk), and ovarian cancer (30% lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30 to 50 percent lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30 percent lower risk), endometrial cancer (20 percent lower risk), and ovarian cancer (30 percent lower risk).

Study subjects who ate two or more servings of fish weekly had a much lower risk for esophageal, stomach, colon, rectum, and pancreatic cancers than those who avoided fish.  In fact, the rates of these types of cancer were 30-50% lower among fish eaters.  High fish consumption was also associated with lower risks for cancers of the larynx (30% lower risk), endometrial cancer (20% lower risk), and ovarian cancer (30% lower risk).