The
contamination of fish with methylmercury (MeHg) could hamper the
health promoting properties of fish. Currently, there is strong evidence about the
health benefits of
seafood consumption. When consumed by the
mother before and during
pregnancy it improves neurodevelopment of
infants and toddlers. Thereafter it reduces the
risk of cardiovascular and other
chronic diseases. The benefits of fish are mainly due to its content of omega-3 long chain
polyunsaturated fatty acids, including
eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). Other constituents, such as high
biological value
proteins, fat-soluble
vitamins,
minerals and
trace elements contribute to the benefits. On the other
hand, there is also convincing evidence about the
adverse effects of MeHg on neurodevelopment both during
gestation and in early childhood. We herein
review the effects of
mercury on
health. Based on international evidence and new data on the
mercury content in Chilean fish, we also propose a recommendation for fish
consumption for our
population.