Mercury in fish - Updated information
(22 December 2004)
The Food Standards Australia New Zealand’s (FSANZ) advice to consumers about the consumption of fish remains unchanged.
Our advice is that it is safe for all population groups to eat 2-3 serves per week of most types of fish. There are only a few types of fish, which we recommend limiting in the diet. Pregnant women, women planning pregnancy and young children should limit their intake of shark (flake), broadbill, marlin and swordfish to no more than one serve per fortnight with no other fish consumed during that fortnight. For orange roughy (also sold as sea perch) and catfish, the advice is to consume no more than one serve per week, with no other fish being consumed during that week. The general population should limit consumption of these types of fish to once per week.
Mercury tends to affect the nervous system and the developing nervous system in the unborn baby is the most sensitive target. However, the unborn baby is generally exposed to low mercury levels through maternal fish consumption with very subtle effects on neurodevelopment resulting, such as attention, learning and memory.
Methylmercury is the form of mercury considered the most harmful of those that occur in food. Mercury occurs naturally in the environment and it accumulates in the aquatic food chain, including fish and shellfish. However, methylmercury tends to accumulate preferentially in fish that are larger, longer living or predatory.
Even though certain types of fish can accumulate higher levels of mercury than others, it is widely recognised that there are considerable nutritional benefits from eating fish regularly.
Fish is an excellent source of protein for all people, it is low in saturated fats and high in the unsaturated fat and omega 3 oils and is an excellent source of iodine. Because of this it is important that we all regularly include fish in our diet and that women in particular continue to eat fish during pregnancy. However, we should choose a wide variety of fish types.
Number of serves of different types of fish that can be safely consumed
Pregnant women and 1 serve equals 150 grams# | Children 1 serve equals 75 grams # | Rest of the 1 serve equals 150 grams # |
2 – 3 serves per week of any fish and seafood | 2 – 3 serves per week of any fish and seafood | |
OR | OR | |
1 serve per week of Orange Roughy (Sea Perch) | 1 serve per week of Shark (Flake) or Billfish | |
OR | OR | |
1 serve per fortnight of Shark (Flake) or Billfish | . | |
# A 150 gram serve for adults and older children is equivalent to approximately 2 frozen crumbed fish portions.
A 75 gram serve for children is approximately 3 fish fingers (Hake or Hoki is used in fish fingers).
Canned fish is sold in various sizes; for example, the snack size cans of tuna are approximately 95 grams.
Note: The Australian Dietary Guidelines advise eating one or two fish meals per week
If you are in doubt about the type of fish or boneless fish fillets you are purchasing, FSANZ recommends that you ask the retailer and confirm the name of the fish being supplied. This also applies when eating out.
Following discussions with state and territory food regulatory agencies, FSANZ has decided to undertake a review of the food standard governing maximum levels of mercury in fish. This follows concerns raised by state and territory regulators about the practical enforceability of the standard and representations to FSANZ that there should be an increased effort placed on educating consumers about limiting consumption of certain types of fish. This review may lead to a formal reassessment of the standard.
The mercury in fish advice is available from the FSANZ website at http://www.foodstandards.gov.au/mediareleasespublications/factsheets/factsheets2004/mercuryinfishfurther2394.cfm or brochures are available by emailing info@foodstandards,gov.au or calling (02) 6271 2241.