Risk-benefit of consuming Lake Erie fish

Authors

M R. Neff
F Ni
D O. Caprenter
Ken G. Drouillard, University of WindsorFollow
A T. Fisk
M T. Arts

Document Type

Article

Publication Date

10-2014

Publication Title

Environmental Research

Volume

134

First Page

57

Keywords

EPA and DHA, Essential fatty acids, Freshwater fish consumption, Great Lakes, Risk-benefit, Subsistence and recreational fishery

Last Page

65

Abstract

Consumption of fish is promoted as a healthy way to obtain essential fatty acids (EFA) in the diet, yet the risk of ingesting harmful contaminants remains a concern. A recent study concluded that the risk-benefit of consuming fish from the North American Laurentian Great Lakes, which sustain important commercial and recreational fisheries, is currently unclear. We report the fatty acid (FA) content in skin-off fillets of fifteen fish species from Lake Erie and assess whether recommended dietary requirements for two EFA (EPA and DHA) can be met by safely consuming Lake Erie fishes, as an example of a risk-benefit analysis.

DOI

10.1016/j.envres.2014.05.025

Comments

http://dx.doi.org/10.1016/j.envres.2014.05.025

Recommended Citation

Neff, M R.; Ni, F; Caprenter, D O.; Drouillard, Ken G.; Fisk, A T.; and Arts, M T.. (2014). Risk-benefit of consuming Lake Erie fish. Environmental Research, 134, 57-65.
https://scholar.uwindsor.ca/glierpub/6