Should I Be Concerned about Eating Fish and Shellfish?
The Dietary Guidelines for Americans recommends eating fish as part of a healthy eating pattern. Most fish and shellfish in U.S. lakes and rivers contain detectable levels of contaminants, such as mercury and polychlorinated biphenyls (PCBs). Most people are not at risk for negative health effects from eating fish and shellfish caught in U.S. waters. However, females who are pregnant or considering getting pregnant, children, older adults, those with weakened immune systems or who eat a lot of fish are at a greater risk for adverse health effects.
If you are in one of these higher-risk groups, you should pay particular attention to how much, how often and which types of fish or shellfish you consume. When eating locally caught fish, look for fish advisories for specific fish and the waterbodies where the fish or shellfish are caught and follow the advice to reduce exposure to fish that may be contaminated. Fish and shellfish bought in grocery stores and restaurants are often imported from other countries or caught in the ocean. The Food and Drug Administration (FDA) is responsible for ensuring seafood sold commercially is tested for contaminants and is removed from the market when the FDA’s contaminant action levels are exceeded.
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Females Who Are Pregnant, Might Become Pregnant or Are Breastfeeding
Fish and shellfish provide key nutrients (such as DHA, EPA, iron and choline) during pregnancy, breastfeeding, and early childhood to support a child’s brain development. The health risks from any contaminants in fish and shellfish depend on the levels of the chemical in the specific type of fish or shellfish, as well as the amount and parts of the fish or shellfish a person eats.
Some fish contain higher levels of mercury that may harm the developing nervous system of a fetus or young child. As a result, females who are pregnant, may become pregnant, breastfeeding mothers, parents, and caregivers who are feeding children, could expose their children to contamination that poses a health risk. Eating fish with lower levels of mercury reduces that health risk.
The EPA-FDA Advice about Eating Fish recommends that females who are pregnant, may become pregnant, or are breastfeeding eat 2 to 3 servings (8 to 12 ounces) of fish each week from choices that have the lowest mercury levels or one 4-ounce serving per week of fish with higher levels of mercury. Some species with very high levels of mercury should not be eaten before or during pregnancy. The advice includes a chart that shows how often adults and children can eat more than 60 types of fish and shellfish. The fish are grouped into “best choices,” “good choices” and “choices to avoid” based on mercury content.
Children: What Pregnant Women and Parents Should Know
Children are more at risk from contaminants because they are still developing and weigh less than adults. State advisories for fish caught in U.S. waters often have special recommendations for children. For seafood bought in grocery stores and restaurants, the EPA-FDA Advice about Eating Fish includes a chart of more than 60 types of fish and shellfish grouped into “best choices,” “good choices” and “choices to avoid.” The advice recommends that children eat 1 to 2 servings of fish each week from the “best choices” list, and in smaller portion sizes than adults:
- 1 to 3 years old should eat 1 ounce per serving
- 4 to 7 years old should eat 2 ounces per serving
- 8 to 10 years old should eat 3 ounces per serving
- 11 and older can eat adult-sized portions of 4 ounces per serving
Older Adults and People with Underlying Health Conditions
Older adults and those with underlying health conditions are at a greater risk to negative health impacts, because their bodies may be less able to remove contaminants safely from their systems. They may be more susceptible to adverse health effects from eating contaminated fish, even if contamination levels are low. Therefore, these fish consumers should limit their consumption of fish and shellfish to primarily the "best choices" category in the EPA-FDA Advice about Eating Fish.
People Who Eat More Fish than the Average Person
Eating fish frequently and/or in large quantities can pose a significant health risk because contaminants tend to build up in your body over time. This can expose a person to too much contamination.
Anglers, recreational fishers, subsistence fishers, and other people who eat more than 8 ounces per week should pay particular attention to advisories on waters they fish, the fish species they consume, and the frequency, amount, and parts of fish eaten to ensure that they do not put their health at risk. States, territories and Tribes provide advice on fish caught in waters in their jurisdiction.