Date of Award

Spring 5-15-2010

Document Type


Degree Name

Bachelor of Science (BS)


Marine Science


College of Science

First Advisor

Jane L. Guentzel


The regular consumption of seafood offers a variety of protective effects, including the reduction of the risk of cardiovascular disease and stroke, due to the presence of omega-3 fatty acids in fish. These protective effects may be diminished by the contamination of seafood by mercury. Mercury increases the risk of cardiovascular problems and impedes neurological development. The objective of this project was to determine the fish species that are appropriate for consumption based on low levels of mercury and recommended intake levels of omega-3 fatty acids. Species that are high in omega-3s and low in mercury include salmon, trout and shrimp. Species with both high levels of omega-3 fatty acids and mercury include tuna, shark, snapper and halibut.

Included in

Oceanography Commons