Oily Fish - Recommended Consumption

Recommended Consumption

In 1994, the UK Committee on Medical Aspects of Food and Nutrition Policy (COMA) recommended that people eat at least two portions of fish per week, one of which should be oily fish.

In 2004 the UK Food Standards Agency published advice on the recommended minimum and maximum quantities of oily fish to be eaten per week, to balance the beneficial qualities of the Omega 3 fatty acids against the potential dangers of ingesting methylmercury (MeHg). The United States Environmental Protection Agency's (EPA) Exposure Reference Dose (RfI) for MeHg is 0.1 micrograms per kg body weight per day. The corresponding limit of blood mercury is 5.8 micrograms per liter. The restrictions apply to certain oily fish – "marlin, swordfish, shark and, to a lesser extent, tuna" The recommendations on maximum consumption of oily fish were up to four portions (1 portion = 140g, or approx 4.9 ounces) a week for men, boys, and women past childbearing age, and up to two portions a week for women of childbearing age, including pregnant and breastfeeding women, and girls. There is no recommended limit on the consumption of white fish.

The EPA and 2007 U.S. Department of Agriculture guidelines sets a limit only on consumption of fatty fish with greater than one part per million of methylmercury. Specifically tilefish, king mackerel, shark and swordfish. There are limits, however, for nursing/pregnant women and children under the age of six. This population should completely avoid fish with high risk of Mercury contamination (those listed above) and limit consumption of moderate and low-Mercury fish to 12 ounces or fewer per week. Albacore tuna should be limited to 6 oz or less per week.