Professor Alan Jackson

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Professor Alan Jackson

• Chair
• Inter-Committee Subgroup on Fish
• - a joint subgroup of the Scientific Advisory
  Committee on Nutrition (SACN) and the Committee
  on Toxicity (COT)
• Scientific Advisory Committee on Nutrition

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Terms of Reference

• To bring together the nutritional considerations
  on fish consumption and the toxicological
  considerations of the contaminants in fish
• To weigh the nutritional benefits against
  possible risks and develop coherent dietary
  advice on consumption of fish, with particular
  reference to oily fish

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SACN Considerations

• Effects of fish consumption on
• Cardiovascular disease
• Human development (fetus and infant)

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SACN Opinions

• Fish consumption, especially oily fish, decreases
  the risk of cardiovascular disease
• Increased maternal fish consumption might have
  beneficial effects on fetal development
• The COMA recommendation to eat at least two
  portions of fish, of which one should be oily,
  weekly should be endorsed
• This recommendation should also apply to pregnant
  women

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COT Considerations

• Contaminants in fish
• Methylmercury in large predatory fish
• shark, swordfish, marlin and, to a lesser extent,
  tuna
• Dioxins and polychlorinated biphenyls (PCBs)
  accumulate in oily fish
• Other contaminants to be kept under review
• brominated flame retardants

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COT Opinions

• Methylmercury
• World Health Organisation published a revised
  opinion in June 2003
• COT subsequently updated its statement on mercury
  in fish and shellfish
• Risk of nerve damage, unborn baby most vulnerable
• Review of dioxins and PCBs, taking into account
• 2001 statement on the tolerable daily intake for
  dioxins and PCBs
• intake of dioxins and PCBs from oily fish
• intake of dioxins and PCBs from the rest of the
  diet

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Risks to Different Groups

• Lower intake guideline to protect the unborn baby
• Higher intake guideline for people at less risk
  of the harmful effects

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SACN/COT Conclusions

• The majority of the UK population does not
  consume enough fish, particularly oily fish
• An increase in average oily fish consumption to
  one portion a week, from current levels of about
  a third of a portion a week, would confer
  significant public health benefits
• People should eat at least two portions of fish a
  week, one of which should be oily
• The evidence to support benefit at higher levels
  of consumption is insufficient to enable accurate
  quantification

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SACN/COT Recommendations

• Guideline ranges for oily fish consumption,
  based on the nutritional and toxicological
  considerations (levels at which there would be
  clear benefits without undue risk) were
  recommended
• Women of reproductive age and girls could consume
  up to two portions of oily fish a week
• Women past reproductive age, boys and men could
  consume up to four portions of oily fish a week

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