1 World Health Organization (WHO). Diet, nutrition, and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. Rome: World Health Organization, 2003. 71–91
[2]
5 Loring P A, Duffy L K, Murray M S. A risk-benefit analysis of wild fish consumption for various species in Alaska reveals shortcomings in data and monitoring needs. Sci Total Environ, 2010, 408: 4532–4541??
9 Meng X Z, Zeng E Y, Yu L P, et al. Persistent halogenated hydrocarbons in consumer fish of China: Regional and global implications for human exposure. Environ Sci Technol, 2007, 41: 1821–1827??
[5]
10 Feng K, Yu B Y, Ge D M, et al. Organo-chlorine pesticide (DDT and HCH) residues in the Taihu Lake Region and its movement in soil-water system I. Field survey of DDT and HCH residues in ecosystem of the region. Chemosphere, 2003, 50: 683–687??
[6]
11 Nakata H, Hirakawa Y, Kawazoe M, et al. Concentrations and compositions of organochlorine contaminants in sediments, soils, crustaceans, fishes and birds collected from Lake Tai, Hangzhou Bay and Shanghai city region, China. Environ Pollut, 2005, 133: 415–429??
[7]
12 Zhang Y, Lu Y, Xu J, et al. Spatial distribution of polycyclic aromatic hydrocarbons from lake Taihu, china. Bull Environ Contam Toxicol, 2011, 87: 80–85??
[8]
13 Yu Y X, Zhang S H, Li J L, et al. Levels of polybrominated diphenyl ethers and polychlorinated biphenyls in fish and influences of fish length and physiochemical properties of chemicals on biomagnifications of the pollutants in a food web in Taihu Lake, China. Environ Toxicol Chem, 2011, doi: 10.1002/etc.1722
18 Grun I U, Shi H, Fernando L N, et al. Differentiation and identification of cultured and wild crappie (Pomoxis spp.) based on fatty acid composition. Lebensm-Wiss Technol, 1999, 32: 305–311??
[11]
26 Ikonomou M G, Higgs D A, Gibbs M, et al. Flesh quality of market-size farmed and wild British Columbia salmon. Environ Sci Technol, 2007, 41: 437–443 ??
28 Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). Fats and Oils in Human Nutrition. Report of a Joint Expert Consultation. Rome: Food and Agriculture Organization, 1994. 49–55
32 Kris-Etherton P M, Harris W S, Appel L J, et al. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circ J, 2002, 106: 2747–2757
[16]
40 Dunston D W, Mori T A, Puddley I B. The independent and combined effects of aerobic exercise and dietary fish intake on serum lipids and glycemic control in NIDDM: A randomized controlled study. Diabetes Care, 1997, 20: 913–921??
[17]
41 Cleland L G, James M J. Fish oil and rheumatoid arthritis: Anti-inflammatory and collateral health benefits. J Rheumatol, 2000, 27: 2305–2307
[18]
42 Calon R, Lim G P, Yang F S, et al. Docosahexaenoic acid protects from dendritic pathology in Alzheimer’s disease mouse model. Neuron, 2004, 43: 633–645??
[19]
43 Elmadfa I, Kornsteiner M. Fats and fatty acid requirements for adults. Ann Nutr Metab, 2009, 55: 56–75??
[20]
44 U.S.A. Environmental Protection Agency (U.S. EPA). Guidance for Assessing Chemical Contaminant Data for Use in Fish Advisories. Volume 2: Risk Assessment and Fish Consumption Limits. 3th ed. Washington, DC: U.S. EPA, 2000. 34–118??
[21]
46 Lichtenstein A H, Appel L J, Brands M, et al. Diet and lifestyle recommendations revision 2006: A scientific statement from the American Heart Association Nutrition Committee. Circulation, 2006, 114: 82–96??
[22]
2 National Academy of Sciences-Institute of Medicine (NAS-IOM). Seafood Choices: Balancing Benefits and Risks. Washington, DC: National Academies Press, 2006. 69–84
[23]
3 Foran J A, Good D H, Carpenter D O, et al. Quantitative analysis of the benefits and risks of consuming farmed and wild salmon. J Nutr, 2005, 135: 2639–2643
[24]
4 Gladyshev M I, Sushchik N N, Anishchenko O V, et al. Benefit-risk ratio of food fish intake as the source of essential fatty acids vs. heavy metals: A case study of Siberian grayling from the Yenisei River. Food Chem, 2009, 115: 545–550??
[25]
6 Miklavcic A, Stibilj V, Heath E, et al. Mercury, selenium, PCBs and fatty acids in fresh and canned fish available on the Slovenian market. Food Chem, 2011, 124: 711–720??
14 Zhang D P, Zhang X Y, Yu Y X, et al. Intake of omega-3 polyunsaturated fatty acids, polybrominated diphenyl ethers and polychlorinated biphenyls via consumption of fish from Taihu Lake, China: A risk-benefit assessment. Food Chem, 2012, 132: 975–981??
[28]
15 Mozaffarian D, Rimm E B. Fish intake, contaminants, and human health: Evaluating the risks and the benefits. J Am Med Assoc, 2006, 296: 1885–1899??
19 Sushchik N N, Gladyshev M I, Kalachova G S, et al. Comparison of seasonal dynamics of the essential PUFA contents in benthic invertebrates and grayling Thymallus arcticus in the Yenisei River. Comp Biochem Phys B, 2006, 145: 278–287??
[31]
20 Ahlgren G, Blomqvist P, Boberg M, et al. Fatty acid content of the dorsal muscle, an indicator of fat quality in freshwater fish. J Fish Biol, 1994, 45: 131–157
[32]
21 Sirot V, Oseredczuk M, Bemrah-Aouachria N, et al. Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study. J Food Compos Anal, 2008, 21: 8–16??
[33]
22 Ozyurt G, Polat A, Ozkutuk S. Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun Bay, eastern Mediterranean coast of Turkey. Eur Food Res Technol, 2005, 220: 120–124 ??
25 Mraz J, Pickova J. Differences between lipid content and composition of different parts of fillets from crossbred farmed carp (Cyprinus carpio). Fish Physiol Biochem, 2009, 35: 615–623??
[37]
30 Jabeen F, Chaudhry A S. Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chem, 2011, 125: 991–996??
[38]
31 Memon N N, Talpur F N, Bhanger M I. A comparison of proximate composition and fatty acid profile of Indus River fish species. Int J Food Prop, 2010, 13: 328–337??
[39]
33 Calder P C. Long-chain n-3 fatty acids and cardiovascular disease: Further evidence and insights. Nutr Res, 2004, 24: 761–772??
35 Food and Agriculture Organization of the United Nations. Fat and fatty acids in human nutrition. Report of an Expert Consul?tation, FAO Food and Nutrition Paper 91. Rome: Food and Agriculture Organization, 2010. 17
[42]
36 GISSI-Prevenzione Investigators. Dietary supplementation with (n-3) polyunsaturated fatty acids and vitamin E after myocardial infarction: Results of the GISSI-Prevenzione trial. Lancet, 1999, 354: 447–455??
[43]
37 Dewailly E, Blanchet C, Lemieux S, et al. (N-3) fatty acids and cardiovascular disease risk among the Inuit of Nunavik. Am J Clin Nutr, 2001, 74: 464–473
[44]
38 Erkkila A T, Lichtenstein A H, Mozaffarian D, et al. Fish intake is associated with a reduced progression of coronary artery atherosclerosis in postmenopausal women with coronary artery disease. Am J Clin Nutr, 2004, 80: 626–632
[45]
39 Hodge L, Salone C M, Peat J K. Consumption of oily fish and childhood asthma risk. Med J Aust, 1996, 164: 137–140
[46]
45 Institute of Medicine (IOM). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington, DC: the National Academies Press, 2002. 992??