Eating fish: health benefits and risks
Fish has valuable nutritional qualities that make it an excellent choice for meals for the whole family. However, fish may also be contaminated by environmental pollutants such as dioxins, PCBs and methylmercury, environmental contaminants that may have adverse effects on health in the event of overexposure. See all our articles on this topic as well as our recommendations for eating fish intelligently.
The CALIPSO study (for dietary consumption of fish and seafood and concentration levels of trace elements, pollutants and omega 3), which was conducted by the Agency, the French Ministry of Agriculture and Fisheries and INRA between 2003 and 2006 in four French coastal regions, sought to assess the nutritional benefits and risks of contamination that may arise from consuming large amounts of seafood. The main recommendations that resulted from the survey were to diversify consumption of seafood, both with regard to species and sources of supply.
Several waterways are known to be polluted by PCBs and maximum authorised concentrations have been exceeded in several species of freshwater fish in various regions. In 2008, ANSES was requested to carry out a study on contamination by PCBs in consumers of freshwater fish in collaboration with the French Institute for Public Health Surveillance (InVS). The study objectives and methods are described below. Results were published at the beginning of 2012.
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