You'd better believe Harvard researchers have been eating their fish.

After completing the most comprehensive analysis of fish and health, they concluded the benefits far outweigh the risks.

Eating a modest amount of fish per week on a consistent basis-about 3 ounces of salmon or 6 ounces of mackerel-will reduce the risk of death from coronary heart disease by 36% and total mortality by 17%. Eating fish is also associated with a lower rate of dementia.

The researchers found no definite evidence that low-level mercury exposure from seafood consumption had harmful effects on health in adults.