Frequency of consumption of different fish, crustacean and mollusc species contributing to methylmercury exposure and consumer awareness of national advice on their consumption
Angela Bearth, Tom Jansen, Mario Mazzocchi, Wim Verbeke, Georgios Alaveras, Adamantia Kanellakopoulou, Nikolaos Koffas, Androniki Naska, Krystalia Niforou, Anthony I. M. Smith, Joana Isabel Sousa Lourenco, Giorgia Zamariola, Sofia Ioannidou
TL;DR
This study examines how often people consume various fish and seafood species and their awareness of health risks like mercury exposure in Europe.
Contribution
The study provides updated insights into seafood consumption patterns and consumer awareness of mercury-related health advice across European countries.
Findings
Fish and seafood consumption increased across all countries and species categories between 2023 and 2024.
Mercury was the most recognized contaminant, but overall awareness of chemical contaminants was low.
Awareness of national dietary advice was moderate, with limited reported changes in consumption behavior.
Abstract
Following a request of the European Commission, EFSA assessed fish and other seafood consumption patterns and consumer awareness of related health risks and benefits across the 27 Member States, Iceland and Norway. Awareness of existence of consumption national advice and to which extent this advice influence consumers consumption behaviour were also examined. To address these objectives, two surveys were conducted in 2023 and 2024 among adolescents, adults and pregnant women. Data were collected through computer‐assisted telephone interviews by means of a combined Food Propensity and Awareness Questionnaire. The surveys covered 38 fish species grouped by their maximum levels of mercury (1.0, 0.5 and 0.3 mg/kg). Respondents were asked about consumption frequency, awareness of contaminants and knowledge of national dietary advice. The analysis showed that fish and other seafood…
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Taxonomy
TopicsMercury impact and mitigation studies · Identification and Quantification in Food · Nutritional Studies and Diet