Salmon and tuna: one fish has trials, the other has monitoring data

No trial has put salmon against tuna. What sits under the two names is two different bodies of evidence. Salmon has feeding trials. One of them ran for six months in 131 adults aged 35 to 70 with overweight and at least one cardiometabolic risk factor. The 45 of them who ate about 630 g of fatty fish a week, mostly farmed salmon, finished with HDL cholesterol 0.10 mmol/L higher than controls (CI 0.05 to 0.20), and their serum persistent organic pollutants did not rise. In 38 healthy normal-weight young adults in Norway, 750 g a week of fatty fish for four weeks lowered fasting triglycerides and raised HDL while the same weight of cod did not, and the abstract gives no size for either change. Tuna has next to no feeding trial in this cohort. What tuna has is monitoring. FDA sampling from 1990 to 2012 put mean mercury at 0.022 ppm in fresh or frozen salmon across 94 samples and 0.126 ppm in canned light tuna across 545. Canned albacore came in at 0.350 ppm and bigeye tuna at 0.689 ppm, about thirty times the salmon figure.

How much is actually in it

• Pooled across 23 studies and 1295 canned tuna samples from Iran, mean mercury was 0.11 micrograms per gram wet weight and all metals except cadmium and selenium sat below USEPA, WHO and FAO limits. — 1295 canned tuna samples from 23 Iranian studies, 1983 to November 2017 (n = 1295 samples) Evidence C source
  Mean concentrations (ug/g wet weight): Fe 13.17, Zn 9.31, Se 2.23, Hg 0.11, Pb 0.24, Cd 0.14; THQ at or below 1
• FDA monitoring found mean mercury of 0.022 ppm in fresh or frozen salmon (94 samples) against 0.126 ppm in canned light tuna, 0.350 ppm in canned albacore and 0.689 ppm in bigeye tuna, a 6 to 30 fold gap. — FDA commercial fish and shellfish samples 1990-2012, mercury concentration mean in ppm (n = salmon 94, canned light tuna 545, canned albacore 451, bigeye 21 samples) Evidence E source
  Mean Hg ppm: salmon fresh/frozen 0.022, salmon canned 0.014, tuna canned light 0.126, tuna canned albacore 0.350, tuna fresh/frozen all 0.386, bigeye 0.689
• USDA Foundation Foods measured EPA from 0.081 to 0.286 g and DHA from 0.214 to 0.48 g per 100 g across 8 raw wild sockeye salmon samples, while 6 yellowfin tuna samples held only 0.3 to 0.54 g total fat per 100 g. — USDA FoodData Central Foundation Foods: Fish, salmon, sockeye, wild caught, raw (8 samples) and Tuna, ahi or yellowfin, frozen, wild caught (6 samples) (n = 8 and 6 analytical samples) Evidence E source
  Salmon EPA 0.211 g (range 0.081-0.286, spread 97%), DHA 0.326 g (0.214-0.48, spread 82%); tuna total lipid 0.3875 g (0.3-0.54, spread 62%), selenium 76.52 ug (68.7-85.0)

What a real portion looks like

• Farmed Atlantic salmon at 90, 180 or 270 g twice a week for 4 weeks reduced triglycerides and raised HDL cholesterol in 19 overweight adults, with large LDL particles rising in a dose-dependent way. — 19 overweight adults, crossover, 4-week periods, 90/180/270 g salmon twice weekly (n = 19) Evidence B source
  TG down, HDL-C up, large LDL-P up dose-dependently, VLDL-P and chylomicron-P down
• Only 24.3% of US adults and 7.7% of youth ate seafood at least twice a week in 2021-2023, and shrimp, salmon and tuna were the most commonly eaten types. — US youth aged 2-19 and adults 20 and older, NHANES August 2021-August 2023 (n = national survey) Evidence C source
  Seafood at least twice weekly: 24.3% adults, 7.7% youth; rising with income and over time in adults
• FDA and EPA advise people who are pregnant or breastfeeding to eat 8 to 12 ounces (about 225 to 340 g) a week of lower-mercury seafood, counting 4 ounces as one serving. — people who are pregnant or breastfeeding, and children, USA Evidence E source
  8-12 oz/week of lower-mercury seafood; 1 serving = 4 oz for adults
• In FNDDS a regular grilled salmon fillet weighs 140 g and a large one 210 g, while a standard can of tuna is 115 g and a small can or pouch 75 g. — US household measures, FNDDS: Fish, salmon, grilled (fdc_id 2706287) and Fish, tuna, canned (fdc_id 2706311) (n = two FNDDS foods) Evidence E source
  Salmon grilled: 1 small/regular fillet 140 g, 1 large fillet 210 g, 1 cup 135 g; tuna canned: 1 standard can 115 g, 1 small can 75 g, 1 pouch 75 g, 1 large can 255 g

What cooking and storage change

• No study in the corpus measured what cooking does to EPA and DHA in salmon or tuna, and the USDA group factor for fatty finfish baked without drippings predicts 15% loss of vitamin B12, 10% of B6 and folate and none of the minerals. — Finfish and Shellfish Products (USDA group 15), finfish over 5% fat, baked without drippings (n = USDA R6 table, one group-by-method row) Evidence E source
  USDA-RETN-R6:2451 retained: vitamin B12 85%, vitamin B6 90%, folate 90%, thiamin 95%, vitamin C 80%, minerals 100%

What it does to your health

• 750 g per week of fatty fish (farmed salmon) for 4 weeks lowered fasting triglycerides and raised HDL cholesterol in 38 healthy normal-weight adults, while the same amount of lean fish (cod) did not. — 38 young, healthy, normal-weight adults, Norway, 4 weeks, fatty fish vs lean fish vs lean meat at dinner (n = 38) Evidence B source
  TAG down and HDL-C up with fatty fish vs lean meat; no glucose difference between groups
• 200 g of smoked salmon a week for 8 weeks did not change total, HDL or LDL cholesterol or triglycerides versus control in 38 young women with BMI 25 or more, although the within-group LDL change differed (minus 8.2 vs plus 9.5 mg/dL). — 38 pair-matched women aged 18-30 with BMI 25 or more, Poland, 8 weeks (n = 38) Evidence B source
  No between-group difference in TC, HDL, non-HDL, LDL, TAG; LDL change -8.2 vs +9.5 mg/dL (p = 0.011)
• About 5 micrograms of vitamin D a day from salmon sausage for 8 weeks in autumn slowed the seasonal fall in 25(OH)D in 120 young women (minus 4.3 vs minus 15.0 nmol/L) without stopping it. Smoked salmon at 25 g a day made no difference. — 120 non-obese women aged 20-25, Poland, autumn, 8 weeks, smoked salmon 25 g/day or salmon sausage 100 g/day or control (n = 120) Evidence B source
  25(OH)D change -4.3 vs -15.0 nmol/L (salmon sausage vs control, p < 0.05); smoked salmon vs control not different
• Eating about 630 g of fatty fish (mostly farmed salmon) a week for 6 months did not raise serum persistent organic pollutants in 45 overweight adults, and HDL cholesterol rose by 0.10 mmol/L versus controls. — 131 men and women aged 35-70 with BMI 25-38 and at least one cardiometabolic risk component, Norway, 6 months (n = 131 (45 fatty fish, 42 nuts, 44 control)) Evidence B source
  POP change not different from control (p > 0.05); HDL-C +0.10 mmol/L (CI 0.05-0.20, p = 0.005)
• Across 34 meta-analyses of 298 prospective cohorts, each extra 100 g of fish a day was associated with 8% lower all-cause mortality and 25% lower cardiovascular mortality, with moderate-quality evidence and no split by fish type. — 298 prospective cohort studies pooled in 34 meta-analyses, adults, searched to October 2019 (n = 34 meta-analyses, 298 cohorts) Evidence C source
  Per 100 g/d: all-cause mortality SRR 0.92 (0.87-0.97), CVD mortality SRR 0.75 (0.65-0.87), CHD 0.88, MI 0.75, stroke 0.86

Safety, limits and interactions

• 380 g of farmed Atlantic salmon fillet a week for 15 to 30 weeks did not change persistent organic pollutant or mercury levels in plasma or abdominal fat in 42 outpatients with metabolic disorders. — 42 outpatients with metabolic disorders aged 20-70, plus 14 controls, Norway, two 15-week periods (n = 56) Evidence B source
  No significant change in POP and Hg in plasma and abdominal fat after 15 or 30 weeks
• In 103 histamine (scombroid) poisoning incidents from 55 reports, the fish involved was mainly tuna or billfish, and the pooled histamine level in the food was about 1107 mg/kg. — 103 poisoning incidents in 55 reports published 1959-2013, otherwise healthy people (n = 103 incidents) Evidence C source
  Pooled histamine in poisoning samples 1107.21 mg/kg (meta-mean CI 422.62-2900.78), I2 100%
• In 693 canned tuna samples from 11 Iranian studies, mean histamine was 77.86 mg/kg, below the 200 mg/kg FDA limit, and 9.19% of samples contained detectable histamine. — 693 canned tuna samples from 11 studies, Iran (n = 693 samples) Evidence C source
  Mean histamine 77.86 mg/kg (95% CI 47.51-108.21); prevalence 9.19% (6.88-11.5%); THQ 0.10

What people believe that the data does not support

• In the FDA/EPA fish lists salmon and canned light tuna are Best Choices, albacore tuna is a Good Choice, and bigeye tuna is a Choice to Avoid for its mercury, so the two fish are not interchangeable in pregnancy advice. — pregnant or breastfeeding people and young children, USA Evidence E source
  Salmon: Best Choice; Tuna canned light (skipjack): Best Choice; Tuna albacore/white: Good Choice; Tuna bigeye: Choice to Avoid
• The EU register authorises the claim that EPA and DHA contribute to normal heart function, and the amount condition sits in Regulation (EU) 432/2012, not in the register row. — EU food labelling, any food supplying EPA and DHA Evidence E source
  Authorised claim; threshold not in this snapshot
• The EU register also authorises the claim that DHA and EPA contribute to maintaining normal blood pressure, while the claim that DHA improves memory (POL-HC-8495) is non-authorised. — EU food labelling Evidence E source
  Authorised claim; memory claim for DHA non-authorised

Who this works differently for

• Among 700 three-year-olds, any fish eating was associated with 108% higher toenail mercury than no fish, and eating non-fried fish including tuna with 120% higher, so children who eat any fish at all carry more mercury than children who eat none. — 700 three-year-old children, New Hampshire Birth Cohort Study, USA, food frequency questionnaire and toenail ICP-MS (n = 700) Evidence C source
  Toenail Hg +108% (95% CI 68-153%) any fish; +120% (82-164%) other non-fried fish including tuna; +23% (2-51%) fried fish or fish sticks
• Across 40 studies (1 RCT, 24 prospective cohorts), higher seafood intake within recommended amounts in pregnancy was associated with better social-emotional and behavioural development in children, with very low to moderate certainty. — pregnant women and their children aged 0-18 in 40 articles searched to September 2024; no lactation studies found (n = 40 articles) Evidence C source
  Direction favourable for social-emotional, behavioural and aggregate development scores; cognition inconsistent
• In NHANES 2011-2014, tuna and mackerel were the fish species that most shaped dietary methylmercury intake among Asian Americans, whose blood methylmercury was higher than in other groups. — US adults in NHANES 2011-2014, women of reproductive age and adults 50 and older, Asian vs non-Asian (n = NHANES 2011-2014) Evidence C source
  Higher blood MeHg and daily MeHg intake in Asian women of reproductive age and adults 50+ than non-Asian

What is still unknown

• In 28 cohorts with 956,122 people, each 100 g/week more fatty fish was linked to a 4% higher type 2 diabetes rate in women only, with no association in men, and the authors flag cooking methods and pollutants as unstudied explanations. — 956,122 adults in 28 prospective cohorts (Americas, Europe, Western Pacific, Eastern Mediterranean), 48,084 incident cases (n = 956,122) Evidence C source
  Women: IRR per 100 g/week 1.02 total fish, 1.04 (1.01-1.07) fatty fish, 1.02 lean fish; men: null

The bottom line

The fat is what separates them. Across 8 analysed samples of raw wild sockeye, USDA Foundation Foods found 0.081 to 0.286 g EPA and 0.214 to 0.48 g DHA per 100 g, a threefold spread between samples of one fish. Six samples of frozen yellowfin tuna held 0.3 to 0.54 g of total fat per 100 g, so there is little room in them for omega-3 at all. Those are one wild salmon species and one tuna species, and farmed Atlantic salmon and canned tuna are different products again. Portion weights are survey conventions rather than meals, and in FNDDS a regular grilled salmon fillet counts as 140 g, a large one as 210 g, a standard can of tuna as 115 g and a pouch as 75 g. In US survey data for 2021 to 2023, 24.3 percent of adults and 7.7 percent of youth ate seafood at least twice a week, and shrimp, salmon and tuna were the types named most often. The salmon trials are small, short, and about blood lipids. Nineteen overweight adults eating 90, 180 or 270 g of farmed Atlantic salmon twice a week for four weeks had triglycerides fall and HDL rise, with large LDL particles rising as the dose rose. The abstract of that trial gives the directions and no size for any of them. Against that, 200 g of smoked salmon a week for eight weeks moved nothing in 38 young women with a BMI of 25 or more. Total, HDL, LDL and triglycerides all came out the same as in the control group, and only the change in LDL differed, minus 8.2 against plus 9.5 mg/dL. Salmon sausage supplying about 5 micrograms of vitamin D a day through the autumn slowed the seasonal fall in 25(OH)D in 120 women aged 20 to 25, minus 4.3 against minus 15.0 nmol/L, while 25 g of smoked salmon a day did nothing measurable. Vitamin D fell in every group even so. For fish as a food group, an umbrella review of 298 prospective cohorts linked each extra 100 g a day to 8 percent lower all-cause mortality (SRR 0.92, CI 0.87 to 0.97) and 25 percent lower cardiovascular mortality. That is an association in observational data, and it does not separate one species from another. Caution on this page is mostly about tuna. Tuna and billfish were the fish behind most of 103 histamine poisoning incidents collected from 55 reports published between 1959 and 2013, and the pooled histamine in the implicated food was about 1107 mg/kg, with a confidence interval from 423 to 2901 mg/kg and heterogeneity at 100 percent. That is fish that went wrong in handling. In 693 canned tuna samples from 11 Iranian studies mean histamine was 77.86 mg/kg, under the FDA limit of 200 mg/kg, and 9.19 percent of samples had any detectable histamine at all. A pooled analysis of 1295 canned tuna samples from the same country put mean mercury at 0.11 micrograms per gram wet weight, with every metal except cadmium and selenium below USEPA, WHO and FAO limits. Both of those describe one national market over decades of sampling. Mercury is the reason the two fish are not interchangeable for everyone. FDA and EPA advise people who are pregnant or breastfeeding to eat 8 to 12 ounces, about 225 to 340 g, of lower-mercury seafood a week, counting 4 ounces as one serving. On their lists salmon and canned light tuna are Best Choices, albacore tuna is a Good Choice, and bigeye tuna is a Choice to Avoid. Those lists rank the fish, they do not say how much of each: the only weekly amount on this page is the 8 to 12 ounces of lower-mercury seafood, and we carry no figure for how much albacore a week the Good Choice category allows. The FDA sampling behind the ranking puts albacore at 0.350 ppm mercury against 0.022 ppm for salmon. In 700 three-year-olds in a New Hampshire birth cohort, children who ate any fish had 108 percent higher toenail mercury than children who ate none (CI 68 to 153 percent), and those eating non-fried fish including tuna 120 percent higher. Toenail mercury is a marker of exposure, and that study measured no health outcome. In NHANES 2011 to 2014, tuna and mackerel were the species that most shaped dietary methylmercury among Asian Americans, whose blood methylmercury ran higher than in other groups. Two things this page cannot tell you. We found no study of what cooking does to EPA and DHA in either fish, and the USDA retention tables carry no fatty acid rows at all. Their group factor for fatty finfish baked without drippings, a 1975 figure for the whole finfish group rather than a measurement on salmon or tuna, predicts a 15 percent loss of vitamin B12, 10 percent of B6 and folate, and no loss of minerals. The second gap is stranger. In 28 cohorts covering 956,122 adults, each extra 100 g of fatty fish a week went with a 4 percent higher rate of type 2 diabetes in women (IRR 1.04, CI 1.01 to 1.07) and with nothing at all in men. The authors say they do not know whether cooking methods, accompanying foods or pollutants explain it. It is an association found in one sex and left unexplained. For labelling, the EU register authorises the claims that EPA and DHA contribute to normal heart function and to maintaining normal blood pressure, and it lists the claim that DHA improves memory as non-authorised. An authorisation says a panel judged the evidence sufficient and carries no effect size with it.

Sources

1. svt-c4-09 · meta-analysis of contamination surveys
   Data from 23 articles and 1295 samples were assessed and extracted. The ranking order of metals based on mean concentrations (μg/g wet weight) were Fe (13.17) > Zn (9.31) > Se (2.23) > Al (1.8) > Cr (1.63) > Cu (1.52) > As (0.38) > Ni (0.33) > Pb (0.24) > Cd (0.14) > Hg (0.11) > Sn (0.1). Except for Cd and Se, concentrations of other metals in the canned tuna fish were lower than the limits recommended by the United States Environmental Protection Agency (USEPA), World Health Organization (WHO), Food and Agriculture Organization (FAO) and Iran National Standards Organization (INSO).
   Food Chem Toxicol, 2018 · checked 2026-09-23
2. svt-c4-16 · agency monitoring table
   SALMON (FRESH/FROZEN) | 0.022 | 0.015 | 0.034 | ND | 0.19 | 94...TUNA (CANNED, LIGHT) | 0.126 | 0.077 | 0.134 | ND | 0.889 | 545...TUNA (CANNED, ALBACORE) | 0.350 | 0.338 | 0.128 | ND | 0.853 | 451...TUNA (FRESH/FROZEN, BIGEYE) | 0.689 | 0.56 | 0.341 | 0.128 | 1.816 | 21
   FDA, Mercury Levels in Commercial Fish and Shellfish (1990-2012), page updated 2022-02-25 · checked 2026-09-23
3. svt-c4-22 · reference dataset
   Fish, salmon, sockeye, wild caught, raw | PUFA 20:5 n-3 (EPA) 0.211 G range 0.081-0.286 n=8 | PUFA 22:6 n-3 (DHA) 0.326 G range 0.214-0.48 n=8 || Tuna, ahi or yellowfin, frozen, wild caught | Total lipid (fat) 0.3875 G range 0.3-0.54 n=6 | Selenium, Se 76.52 UG range 68.7-85.0 n=6
   USDA FoodData Central, Foundation Foods (variability_search.py, snapshot 2026-09) · checked 2026-09-23
4. svt-c4-02 · RCT crossover
   In random order, participants were assigned to 90, 180, or 270 g of salmon twice weekly for 4-week dietary treatments...Intake of salmon reduced plasma and serum triglyceride (TG) concentrations and increased plasma HDL-C concentrations.
   Nutr Res, 2016 · checked 2026-09-23
5. svt-c4-14 · cross-sectional survey
   During August 2021-August 2023, 7.7% of youth and 24.3% of adults consumed seafood at least twice per week...Among both youth and adults, shrimp, salmon, tuna, and "other fish" were the most commonly consumed types of seafood in the past 30 days.
   NCHS Data Brief, 2025 · checked 2026-09-23
6. svt-c4-17 · agency advice
   consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury...1 serving is 4 ounces
   FDA/EPA, Advice about Eating Fish, page dated 2024-03-05 · checked 2026-09-23
7. svt-c4-23 · reference dataset
   Fish, salmon, grilled | 1 small/regular fillet 140 g | 1 large fillet 210 g | 1 cup 135 g || Fish, tuna, canned | 1 standard can 115 g | 1 small can 75 g | 1 pouch 75 g | 1 large can 255 g
   USDA FNDDS (Food and Nutrient Database for Dietary Studies), fdc_id 2706287 and 2706311 · checked 2026-09-23
8. svt-c4-21 · reference dataset
   USDA-RETN-R6:2451 FINFISH,>5%FAT,BAKED,WO/DRIPPINGS | vitamin_b12_ug 85% | vitamin_b6_mg 90% | folate_total_ug 90% | thiamin_mg 95% | vitamin_c_mg 80% | iron_mg 100%
   USDA Table of Nutrient Retention Factors, Release 6 (2007) · checked 2026-09-23
9. svt-c4-01 · RCT
   In this randomised clinical trial, thirty-eight young, healthy, normal-weight participants consumed 750 g/week of lean or fatty fish or lean meat (as control) for 4 weeks at dinner according to provided recipes...High intake of fatty fish, but not lean fish, significantly reduced TAG and increased HDL-cholesterol concentrations in fasting serum when compared with lean meat intake.
   Br J Nutr, 2016 · checked 2026-09-23
10. svt-c4-03 · RCT
    Participants were randomly assigned to the intervention (200 g of smoked salmon weekly) or the control group...No statistically significant differences were observed in the TC, HDL, non-HDL, LDL, or TAG concentrations or in the various atherogenic indices between the intervention and the control group after the 8-week-long intervention.
    Nutrients, 2024 · checked 2026-09-23
11. svt-c4-04 · RCT
    Both intervention products provided approximately 5 µg of vitamin D daily...While all groups experienced a decrease in 25(OH)D serum concentrations, the decrease was significantly smaller in the salmon sausage group compared to the control group (-4.3 vs. -15.0 nmol/L, p < 0.05), and no significant difference was observed between the smoked salmon and control group after 8 weeks (p > 0.05).
    Nutrients, 2024 · checked 2026-09-23
12. svt-c4-05 · RCT
    Among cardiometabolic risk factors HDL-cholesterol increased in the fatty fish group compared to controls (+0.10 mmol/L, CI (0.05-0.20); p = 0.005) while no changes were observed in the group consuming nuts...Fatty fish consumption for 6 months did not increase the serum concentrations of POPs in individuals with overweight or obesity and metabolic risk.
    Nutr Metab Cardiovasc Dis, 2020 · checked 2026-09-23
13. svt-c4-07 · umbrella review of observational meta-analyses
    Moderate-quality evidence suggested that each 100-g/d increment in fish consumption was associated with a lower risk of all-cause mortality (SRR: 0.92; 95% CI: 0.87, 0.97), cardiovascular mortality (SRR: 0.75; 95% CI: 0.65, 0.87)...Further research is needed for outcomes for which the quality of the evidence was rated low and very low, considering types of fish consumed, different methods of cooking fish, and all potential confounding variables.
    Adv Nutr, 2020 · checked 2026-09-23
14. svt-c4-06 · RCT
    Outpatients with different metabolic disorders (n = 42) consumed 380 g of farmed Atlantic salmon fillets or 60 g of salmon oil per week in two study periods of 15 wk each, and were compared with a control group (n = 14)...After 15 or 30 wk of salmon consumption no significant changes in concentrations of POP and Hg in samples of human plasma and abdominal fat were observed, indicating that steady-state levels of these pollutants were not markedly affected.
    J Toxicol Environ Health A, 2014 · checked 2026-09-23
15. svt-c4-10 · meta-analysis of outbreak reports
    Fifty-five (55) reports were included, these studies reported 103 incidents...histamine mean concentration in poisoning samples was 1107.21 mg/kg with confidence interval for the meta-mean of 422.62-2900.78 mg/kg...Fish involved in histamine poisoning was mainly tuna or Istiophoridae species.
    Crit Rev Food Sci Nutr, 2018 · checked 2026-09-23
16. svt-c4-11 · meta-analysis of contamination surveys
    The mean concentration was calculated as 77.86 mg kg−1 (95% confidence interval [CI], 47.51 to 108.21 mg kg−1), which was lower than the 200 mg kg−1 recommended limit by the U.S. Food and Drug Administration (FDA). The mean prevalence of histamine was 9.19% (95%; CI, 6.88 to 11.5%).
    J Food Prot, 2018 · checked 2026-09-23
17. svt-c4-18 · agency advice
    Salmon | Best Choice...Tuna, canned light (includes skipjack) | Best Choice...Tuna, albacore/white tuna, canned and fresh/frozen | Good Choice...Tuna, bigeye | Choice to Avoid: HIGHEST MERCURY LEVELS
    FDA/EPA, Advice about Eating Fish, page dated 2024-03-05 · checked 2026-09-23
18. svt-c4-19 · regulatory register
    POL-HC-6368 Eicosapentaenoic acid and docosahexaenoic acid (EPA/DHA) EPA and DHA contribute to the normal function of the heart Authorised
    EU Register on nutrition and health claims, claim POL-HC-6368, snapshot 2026-09-21 · checked 2026-09-23
19. svt-c4-20 · regulatory register
    POL-HC-8354 Docosahexaenoic acid and Eicosapentaenoic acid (DHA/EPA) DHA and EPA contribute to the maintenance of normal blood pressure Authorised
    EU Register on nutrition and health claims, claim POL-HC-8354, snapshot 2026-09-21 · checked 2026-09-23
20. svt-c4-12 · cohort
    In adjusted linear regression models, children with any type of fish consumption versus no consumption had 108% (95% confidence interval (CI: 68%, 153%)) higher toenail Hg concentrations. To a lesser extent, children consuming "other fish (not fried) including tuna" and "fried fish or fish sticks" had 120% (95% CI: 82%, 164%), and 23% (95% CI: 2%, 51%) higher toenail concentrations, respectively, than those consuming no fish.
    Environ Res, 2024 · checked 2026-09-23
21. svt-c4-13 · systematic review of observational studies
    Forty articles [1 randomized controlled trial (RCT), 24 prospective cohorts, and 1 retrospective cohort] during pregnancy were identified; none for lactation. Evidence suggested relationships between higher seafood consumption and better social-emotional and behavioral development in children and adolescents aged 0-18 y as well as better aggregate scores of development for those <4 y. The certainty of the evidence was very low to moderate due to the lack of RCTs.
    Adv Nutr, 2025 · checked 2026-09-23
22. svt-c4-15 · cross-sectional survey
    Our analysis found both Asian WORA and Asian adults age ≥ 50 years old had significantly higher BMeHg levels and ADMI than their Non-Asian counterparts...Key fish species that influenced the dietary MeHg intake for Asians were mackerel, tuna, and "other known/unknown fish species".
    Environ Res, 2018 · checked 2026-09-23
23. svt-c4-08 · meta-analysis of prospective cohorts
    In women, for each 100 g/week higher intake the IRRs (95% CIs) of type 2 diabetes were 1.02 (1.01-1.03, I2 = 61%) for total fish, 1.04 (1.01-1.07, I2 = 46%) for fatty fish, and 1.02 (1.00-1.04, I2 = 33%) for lean fish. In men, all associations were null...Future research should investigate the role of cooking methods, accompanying foods and environmental pollutants
    Nutrients, 2021 · checked 2026-09-23