Sally Squires’ discussion of the proven benefits and hypothetical risks of eating fish was a breath of fresh air (“Catch-22: Seafood rich in healthy oils, but mercury threat keeps consumers at bay,” Aug. 13).

In 2003, the New England Journal of Medicine reported that there haven’t been any clinical reports of fish-related mercury poisoning since the 1950s and 1960s. Those cases involved massive industrial spills into Japanese fishing waters.

By comparison, today’s parts-per-million mercury measurements in fish are practically inconsequential to human health. As toxicologists are fond of saying, “It’s the dose that makes the poison.”