Risks Associated with Dietary Exposure to Contaminants from Foods Obtained from Marine and Fresh Water, Including Aquaculture

Summary

This review examines contaminant risks in aquatic food systems, including both wild-caught and farmed fish, shellfish, and microalgae-derived products. It documents multiple classes of hazards—from agrochemical residues and persistent organic pollutants to emerging concerns such as microplastics—whilst acknowledging the substantial nutritional benefits of aquatic foods, particularly their omega-3 fatty acid content. The paper emphasises the importance of robust risk assessment and regulatory oversight to maintain food safety and long-term food security.

Regional applicability

The findings are globally applicable, as contaminant transport through ocean currents means UK consumers are exposed to pollution originating from multiple sources worldwide. The review's conclusions on balancing food safety with nutritional benefits are directly relevant to UK food safety policy and regulatory frameworks governing imported and domestically produced aquatic foods.

Key measures

Presence and types of contaminants in aquatic organisms including dioxins, PCBs, PFASs, brominated flame retardants, heavy metals, microplastics, and nanoplastics; food safety and nutritional value of aquatic foods

Outcomes reported

The study reviews the types and sources of contaminants (agrochemicals, POPs, PFASs, heavy metals, microplastics) present in aquatic food products from both wild fisheries and aquaculture systems. It examines the need to balance food safety concerns against the documented health benefits of aquatic foods.

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