What the science says about eating seafood


4th June 2025

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Some new research is now available about the health benefits of seafood. This Science Review was coordinated by Dr Carolyn Stewardson from the Fisheries Research and Development Corporation (FRDC) with authors Wendy Hunt (Murdoch University) and Alex McManus (Curtin University and University of Notre Dame Australia).  Wendy and Alex conducted a detailed review of the scientific literature around seafood and human nutrition, analysing 281 studies. This study was totally independent, with the International Coalition of Fisheries Associations (ICFA) including FRDC having no influence over the study results or recommendations.

Key research findings
After reviewing ten years of relevant and high-quality scientific studies, Hunt and McManus concluded that: 

  • the evidence supports the consumption of at least two serves of seafood per week (a serve equals 100–150 grams) as part of a healthy diet 
  • at least one of these portions should be rich in omega-3 fatty acids 
  • there are health benefits at all stages of life 
  • a variety of seafood should be consumed to gain optimal health benefits 
  • consuming supplements containing some of the nutrients from seafood can be beneficial, however eating seafood itself offers additional benefits because of the range of nutrition in whole fish and shellfish.

This Science Review has now been translated into a Nutrition Toolkit.
Summary fact sheets topics include:

  • Health benefits of eating seafood
  • Healthy ageing
  • Cardiovascular health
  • Maternal and infant health
  • Cognition
  • Fertility
  • Reducing cancer risk
  • Mental health.

Access the Science Review and the Nutrition Toolkit (summary fact sheets, video) at the FRDC website.

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