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Want to enjoy the health benefits of fish but worried about mercury contamination? Then eat more pineapple, bananas, mango, papaya and guava! Researchers looked at dietary habits in the Brazilian Amazon, whose inhabitants eat fish up to 700 times a year, and found that those who ate tropical fruit at least once a day had 80% less mercury buildup in their system.Previous research has linked mercury levels with high fish consumption, particularly larger varieties that feast on other fish (e.g., swordfish, shark, mackerel).But something in tropical fruit -- antioxidants, enzymes or fiber -- acts to dramatically block mercury absorption.

This is great news given the myriad health perks of eating fish -- and of tropical fruit.In addition to boosting your brainpower, fish consumption protects the heart by reducing inflammation, lowers colorectal cancer risk and may halve the incidence of depression.Fish may also help fight obesity by helping you feel full longer and even prevent fat cell development.In addition to minimizing mercury, tropical fruit like pineapple may also counter ulcerative colitis, thus reducing colon cancer risk.

Bonus: See beyond seafood myths by separating fish fact from fiction.Is wild salmon really better than farmed? Should you skimp on shrimp to lower cholesterol? Get the truth by visiting www.dole.com/nutritioninstitute..