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Book (series)FAO/WHO background document on the risks and benefits of fish consumption 2024
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No results found.The report of the first Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption was published in 2010. Since then, new literature, data and information on the subject have become available. As such, FAO and WHO decided to generate a background report consisting of a comprehensive literature review, followed by an expert consultation, to update the report with new scientific evidence. This background document aims to provide scientific evidence about the risks and benefits of fish consumption in order to update the 2010 Report of the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption. To provide new scientific evidence, five extensive literature reviews were conducted, focusing on the following five topics:1. evidence of health benefits from fish consumption; 2. toxic effects of dioxins and dioxin-like polychlorinated biphenyls (dl-PCBs) (from studies published since 2010);3. toxic effects of methylmercury (MeHg) (from studies published since 2010);4. the role of selenium (Se) with regard to the health effects of MeHg;5. occurrence data for MeHg, dioxins and dl-PCBs in fishery and aquaculture products (from studies published since 2010).The reviews followed a systematic approach, performing a systematic literature search and implementing elements from systematic literature reviews. A systematic review attempts to identify, appraise and synthesize all the empirical evidence that meets prespecified eligibility criteria to answer a specific research question. -
Brochure, flyer, fact-sheetFish consumption: Bridging together fisheries, food safety and nutrition sectors 2025
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No results found.Fish plays a significant role in fighting hunger and malnutrition. Fish is not only a source of animal protein and healthy fats, but it also provides essential micro-nutrients, such as iodine, selenium, vitamin D and calcium, and even iron, zinc, and vitamin A when eaten whole. These micronutrients can often be absent in many local diets, especially in low- and middle-income countries (LMICs). It is an unfortunate truth that any food, including meat, milk, fruits and vegetables, bread or any other products, can become unsafe at any points of the agrifood systems from the primary production to consumers. Fish and other aquatic foods are no exception and the presence of contaminants such as methylmercury, cadmium, polychlorinated biphenyls (PCBs), dioxins, radioactive substances as well as waterborne microorganisms could be a concern. It is important to weigh the nutritional and health benefits of fish consumption against the potential health risks from the hazards. -
Book (stand-alone)Cooking freshwater fish: a nutrition booklet with healthy and tasty recipes to improve fish consumption. Part 2 2013
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No results found.Fish is one of the most nutritious foods you can find. It contains most of the nutrients you need for a healthy life. This booklet aims to help grow appreciation for the nutritional value and goodness of fish. It proposes healthy and tasty ways of preparing fish that are alternatives to deep-frying, which is very common but less healthy. As well as a good source of protein, minerals and vitamins for the family, it is also a valuable food for pregnant women, infants, the elderly and people with i ll health. Cooking Freshwater Fish 67 It focuses on freshwater fish but most recipes can be used for marine fish as well. You will find simple, illustrated, easy to follow step by step preparation and cooking instructions for traditional healthy recipes, as well as some new ones. All recipes use easily available ingredients, and can be prepared with equipment found in any kitchen in your village. Go ahead, feel free to try our recipes and may be add your own ideas.
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