Seafood Consumption in Australia: Risk and Benefits
John Sumner, Cath McLeod
The purpose of the review is to present contemporary information on the risks and benefits of seafood consumption to Australian consumers.
01 June 2015
Traditionally, a degree of risk has been ascribed to consumption of seafoods because of the toxic effects of methyl mercury (MeHg). This review discusses that the risks associated with MeHg intake can be counterbalanced as the beneficial aspects of consuming seafood (omega 3 intake etc.) can outweigh this.