A recent review in the the Journal of the American Medical Association (JAMA. 2006;296:1885-1899.) Found that a modest consumption of fish (eg, 1-2 servings/wk), especially species higher in the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), reduces risk of coronary death by 36% and total mortality by 17% and may favorably affect other clinical outcomes. Intake of 250 mg/d of EPA and DHA appears sufficient for primary prevention. Species high in these essential fatty acids are Mackerel, Herring, Salmon (wild pacific), Trout, Halibut, and Tuna (bluefin and albacore). Of note, women of childbearing age and nursing mothers may consume 2 seafood servings/wk, avoiding intake of species high in mercury such as Shark, and Swordfish.