A recent Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Consultation on Risks and Benefits of Fish Consumption has concluded that, while the nutritional and health value of eating fish is undeniable, there is limited research about the toxic effects of exposure to methylmercury and dioxins from consuming fish. The experts underline the need for further studies about the exposure to and effects of the contaminants through eating fish, and note that the risks and benefits of fish consumption vary based on a number of individual and regional factors.
The expert consultation compiled its report on the health benefits and risks of eating fish to fulfill a request from the Codex AlimentariusCommittee on Food Additives and Contaminants, in an effort to address the growing public concern regarding the presence of chemical contaminants in fish. Specifically, the consultation was asked to compare the health benefits of fish consumption with the health risks associated with exposure to methylmercury and dioxins (including polychlorinated dibenzo-p-dioxins [PCDDs] and polychlorinated dibenzofurans [PCDFs], as well as dioxin-like polychlorinated biphenyls [dlPCBs]) that may be present in fish.