New research from the European Food Safety Authority has examined how often consumers across Europe eat fish and seafood associated with mercury exposure and assessed their awareness of national dietary guidance intended to minimise risk.
Commissioned by the European Commission, the study surveyed consumption habits and understanding of official advice before and after several countries updated their recommendations relating to seafood intake.
The findings are expected to support ongoing discussions with Member States on regulatory limits, known as Maximum Levels, for mercury content in fish species, as well as future updates to EFSA’s risk assessments.
The research focused on species more likely to accumulate mercury, including large predatory fish such as sharks, swordfish and certain tuna varieties, where bioaccumulation occurs as mercury concentrates through the food chain.
Surveys were conducted across all EU Member States, Iceland and Norway in 2023, followed by a second round in selected countries to enable comparisons following guidance updates.
The results
Overall, 60% of respondents reported consuming fish or seafood.
Among these consumers, around one-third indicated they ate species with the highest permitted mercury levels three or more times per week, including 34% of adolescents and adults and 33% of pregnant women.
EFSA cautioned that the findings should be interpreted carefully due to uncertainties regarding representativeness.
Most national dietary authorities recommend one to two weekly portions of higher-mercury species, or three to four portions of lower-mercury options, with pregnant women typically advised to substitute smaller fish varieties.
Such guidance seeks to balance nutritional benefits (including infant cognitive and immune development and reduced cardiovascular risk) against the potential harms of methylmercury exposure, which has been linked to impaired neurological development in foetuses and young children.
The survey also explored behavioural factors influencing dietary decisions using social science methodologies.
While many participants reported awareness of official advice, responses indicated that taste, cost and perceived health benefits often played a greater role in shaping consumption habits.
Notably, around half of respondents recognised health benefits associated with seafood, compared with only one in ten identifying potential risks, although mercury was the most widely recognised contaminant.
EFSA said the findings reveal variation in consumption patterns and awareness between countries and demographic groups, offering insights that national public health authorities may use to refine communication strategies and risk-management approaches surrounding seafood consumption guidance.