Health risks in seafood consumption

Experts have raised concerns regarding the health risks associated with seafood consumption, specifically focusing on the accumulation of toxins and contaminants in fish.

Initial warnings from nutritionist Cheung Yu-hei highlighted that specific fish parts—namely the skin, gills, and internal organs—are prone to accumulating heavy metals, toxins, and parasites. Large predatory species like swordfish, tuna, and shark were identified as high-risk due to mercury and lead levels. Additionally, preparation methods such as high-temperature frying were noted for their potential to produce trans fats.

Subsequent reports expanded on these risks, noting that large predatory fish are particularly susceptible to methylmercury, a neurotoxin that can impact the nervous systems of fetuses and young children. Beyond heavy metals, concerns were raised regarding microplastics and antibiotic residues, particularly in farmed shrimp. To mitigate these risks, health organizations such as the German Nutrition Society suggest limiting consumption to one to two servings per week or utilizing EU-approved microalgae-based supplements as an alternative source of omega-3 fatty acids.