Seafood consumption risks: Heavy metals and microplastics in fish

While fish is a vital source of high-quality proteins, vitamins, and omega-3 fatty acids, experts warn of potential health risks associated with frequent consumption. Large predatory fish, such as tuna, swordfish, and shark, are particularly prone to accumulating methylmercury, a neurotoxin that can negatively impact the nervous system, especially in fetuses and young children.

Beyond mercury, seafood can also contain microplastics, antibiotics, and other chemicals. Studies have indicated that antibiotic residues are a concern in farmed fish, with some shrimp samples exceeding legal limits.

Health organizations, including the German Nutrition Society, recommend consuming one to two servings of fish per week to balance nutritional benefits with risk mitigation. For those seeking omega-3s without the risk of heavy metals, microalgae-based supplements are suggested as an alternative, provided they are EU-approved and clearly labeled.