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FDA-WHO Report

Risks and Benefits of Fish Consumption (FAO Fisheries and Aquaculture Report No. 978)

Report of the joint FAO/WHO expert consultation on the risks and benefits of fish consumption:  

The Food and Agriculture Organization of the United Nations and the World Health Organization convened a Joint Expert Consultation on the Risks and Benefits of Fish Consumption. The tasks of the Expert Consultation were to review data on levels of nutrients (long-chain omega-3 fatty acids) and specific chemical contaminants (methylmercury and dioxins) in a range of fish species and to compare the health benefits of fish consumption and nutrient intake with the health risks associated with contaminants present in fish. 

The conclusion in essence is that the benefits of consumption of 7 meals a week of 100gm serving of fish with a mercury level of up to 1 microgram/gram (1 ppm) outweighs the risks from the methyl-mercury or dioxin that might be found in the fish.

 

Here is the full report: