Seafood Consumption and Its Impact on Health: A Narrative Review of Nutritional Benefits and Chemical Contaminant Risks

Abstract

Introduction: Seafood provides high-quality protein and essential nutrients and is a key dietary source of long-chain omega-3 fatty acids (eicosapentaenoic acid, EPA; docosahexaenoic acid, DHA). However, seafood can also be a pathway for exposure to chemical contaminants, particularly methylmercury, persistent organic pollutants (dioxins and dioxin-like PCBs), and toxic elements (inorganic arsenic, cadmium, lead).

Objectives: To synthesize evidence on nutritional benefits of seafood consumption and evaluate major seafood-related chemical health risks using benchmark-based risk characterization, highlighting exposure pathways and risk–benefit considerations.

Methods: A narrative evidence synthesis was conducted using PubMed/MEDLINE, Scopus, and Google Scholar, complemented by authoritative sources (FAO, WHO/FAO, EFSA, U.S. FDA/EPA, EPA IRIS, and WHO/JECFA). Searches covered 1 January 2000 to 31 December 2025 (last search: 31 December 2025).

Results: Global aquatic animal foods supply continues to increase, reinforcing seafood’s relevance to dietary policy and exposure assessment. Benefits are most consistently reported for cardiometabolic outcomes and neurodevelopmental endpoints linked to EPA/DHA intake. Chemical risks are contaminant- and species-dependent: methylmercury biomagnifies in high-trophic fish, whereas cadmium, lead, and arsenic may be more prominent in selected shellfish categories.

Conclusions: Benefits of seafood can be achieved while reducing chemical risks through species choice, adherence to advisories for vulnerable groups,  strengthened monitoring and risk communication. Harmonizing benchmark-derived guidance across agencies remains a critical challenge for coherent public health messaging.