EU Measures Public Awareness of Mercury in Seafood
New research by the European Food Safety Authority (EFSA) investigated consumer beliefs about mercury in fish, and how it informs consumption behaviors, representing the first time the agency has used social science to investigate public awareness of the health risks and benefits associated with a food.
The European Commission asked EFSA to carry out an EU-wide survey after some Member States updated their dietary advice regarding fish and seafood that may contain traces of mercury. The Commission’s request was linked to discussions with EU Member States on the maximum limits (MLs) for mercury in different species of fish and seafood, and any future update of EFSA’s risk assessment of mercury in food.
Seafood Consumption Guidance
Most national authorities in the EU recommend 1–2 portions per week of fish and seafood species with higher mercury limits (1.0 milligrams per kilogram [mg/kg] of fish wet weight), or 3–4 portions of species with lower mercury limits (0.5 mg/kg or 0.3 mg/kg of fish). Pregnant women are often advised to replace their intake of large fish with smaller fish containing less mercury.
EFSA’s past scientific advice informed national dietary guidelines that aim to ensure that consumers, particularly pregnant women (and the developing fetus), can benefit from eating fish and seafood while minimizing mercury exposure and its associated health effects.
An EU-Wide Survey
A first survey was conducted in all 27 EU Member States, Iceland, and Norway in April–May 2023. A second survey was conducted in ten countries that updated their advice, plus another five countries in which advice remained the same, to compare. The survey respondents included a higher proportion of pregnant and lactating women.
Of those surveyed, 60 percent reported eating fish and seafood. Around one-third of those who reported eating fish and seafood—34 percent of adolescents and adults, and 33 percent of pregnant women—said they consume fish species with the highest MLs for mercury contamination three or more times per week.
Only one in ten respondents reported awareness about the health risks of seafood, compared to one in five who reported awareness of several health benefits. Mercury was the most widely recognized contaminant by consumers.
Consumers also reported valuing national dietary advice much less than factors like taste, cost, and health when making food choices.
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