The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recently published a new document that weighs the food safety risks against the nutritional benefits of fish consumption.
A recent Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Consultation on Risks and Benefits of Fish Consumption has concluded that, while the nutritional and health value of eating fish is undeniable, more research is required about the toxic effects of exposure to methylmercury and dioxins from consuming fish.
