Food regulatory authority advice on the consumption of oil-rich fishSince 2004 there have been three significant analyses by food regulatory bodies of the benefits / risks of eating oil-rich fish. Three of these have concluded that the benefits outweigh any potential risks and the third, which looked specifically at the safety assessment of wild and farmed fish, concluded that: “with respect to their safety for the consumer there is no difference between wild and farmed fish”. A summary of each is below: 1. Food Standards Agency (FSA), 24th June 2004When updating its consumer advice for eating oil-rich fish the FSA concluded the “health benefits clearly outweigh the possible risks”. The benefits / risks assessment was conducted by the Scientific Advisory Committee on Nutrition (SACN) and the Committee on Toxicity (COT). The then FSA Chair Sir John Krebs said: “Eating oily fish is a simple way for people to reduce the risks of heart disease. Eating just one portion of oily fish a week has clear-cut health benefits. This extensive review of the scientific evidence has reduced uncertainty about how many oily fish people can safely eat without the benefits being outweighed by the risks.” The FSA’S advice is exactly the same for all oil-rich fish species. For further info, click here. 2. European Food Safety Authority (EFSA), 29th July 2005EFSA was requested by the European Parliament to conduct a scientific assessment of the health risks related to human consumption of wild and farmed fish. The EFSA opinion focused on the following fish that are widely available in the European Union and likely to be consumed most frequently: salmon, herring, anchovies, tuna, mackerel, pilchards, rainbow trout and carp. Although it was noted that consumers of certain fish from the Baltic are more likely to exceed the health-based guidance values, the overall conclusion of the EFSA report was that: “with respect to their safety for the consumer there is no difference between wild and farmed fish.” The report also noted that: “There is evidence that fish consumption, especially of fatty fish (one to two servings a week) benefits the cardiovascular system and is suitable for secondary prevention in manifest coronary heart disease. There may also be benefits in foetal development, but an optimal intake has not been established.” For further information, click here. 3. Food Standards Agency, 17th February 2005The Food Standards Agency (FSA) has encouraged people to eat more fish following the publication of the “most comprehensive surveys of fish eaten in the UK.” Two FSA surveys show that levels of pollutants in most fish continue to fall, reinforcing the FSA’s advice that most people should eat more fish. Commenting on the publication of these surveys, Lydia Wilkie, Assistant Director, FSA Scotland said: “The results of these surveys are good news. We don't eat enough fish in Britain and we should be eating more. Eating fish is a good way to get protein and some essential vitamins and minerals, and oily fish – for example salmon, sardines and mackerel - also give added protection against heart disease.” Long-standing public health advice from the FSA continues to be that people should eat at least two portions of fish a week, one of which should be oil-rich. To view the full comments and the specific consumption advice for particular groups of people visit www.food.gov.uk.
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 Argyll & Bute | Highland | Orkney |
| Shetland | Western Isles |
American Institute of Medicine
