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Health risk/benefit information for consumers of fish and shellfish: FishChoice, a new online tool
Vilavert, L.; Borrell, F.; Nadal, M.; Jacobs, S.; Minnens, F.; Verbeke, W.; Marques, A.; Domingo, J.L. (2017). Health risk/benefit information for consumers of fish and shellfish: FishChoice, a new online tool. Food Chem. Toxicol. 104: 79-84.
In: Food and Chemical Toxicology. Elsevier: Oxford; New York. ISSN 0278-6915; e-ISSN 1873-6351, more
Peer reviewed article  

Available in  Authors 

Author keywords
    Fish and shellfish Emerging pollutants Health risks Health benefits Online tools

Authors  Top 
  • Vilavert, L.
  • Borrell, F.
  • Nadal, M.
  • Jacobs, S., more
  • Minnens, F., more
  • Verbeke, W., more
  • Marques, A.
  • Domingo, J.L.

    It is well known that due to the content in omega-3 fatty acids, consumption of fish and shellfish is beneficial for human cardiovascular health. However, a number of recent studies have shown that fish consumption may be also a potential dietary source of exposure to various environmental pollutants with well-known potential adverse effects on human health. Moreover, there is still a lack of information regarding levels of emerging contaminants in fish and shellfish, in particular among consumers and stakeholders. Within the ECsafeSEAFOOD FP7 project, a wide variety of emerging contaminants including brominated flame retardants, pharmaceuticals, perfluoroalkyl substances, musk fragrances, polycyclic aromatic hydrocarbons, UV-filters and endocrine disruptors, as well as inorganic arsenic and methylmercury, were analyzed in fish and shellfish samples collected all over the European Union. These data, together with those regarding nutrient concentrations from different European food composition databases, were integrated into a new online tool, called FishChoice. In this paper, we report how FishChoice was designed and present its main improvements compared to previous tools or software programs, in terms of selected pollutants, number of species, and specific recommendations for an optimal consumption of fish and shellfish.

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