Fish Consumption Advice for Alaskans: A Risk Management Strategy to Optimize the Public’s Health
Author:
Lori A. Verbrugge, Ph.D. on of behalf of the Alaska Scientific Advisory Committee for Fish Consumption and the State of Alaska, Section of Epidemiology
Date Published:
10/2007
Description:
This document provides updated fish consumption guidance to the public, specific to Alaska-caught fish. The levels of mercury in Alaska-caught fish, as reported by the ADEC’s Fish Monitoring Program in 2006, are described and interpreted. The risks of mercury exposure are weighed against the health benefits of fish consumption to develop fish consumption guidance that is both balanced and protective. Our intent is to
assist individuals, families and communities in Alaska as they make decisions about their fish consumption patterns. In 2001, the United States federal government issued generic fish consumption advice that was contrary to
Alaska Division of Public Health's (DPH) longstanding recommendation. Due to concerns about mercury in fish, EPA and the U.S. Food and Drug Administration (FDA) recommended that pregnant women, women of childbearing age who may become pregnant, nursing mothers, and young children limit their consumption of fish. FDA recommended that these vulnerable members of the population should not eat shark species, swordfish, king mackerel or tilefish, and should limit consumption of other (commercial) fish to 12 ounces per week. EPA further recommended that these persons should limit consumption of fish caught by family members and friends to one meal per week, and suggested finding alternative sources of protein for children. This federal guidance was edited and re-issued in 2004 as a joint EPA/FDA advisory.2
Public health officials in Alaska reviewed the available evidence and concluded that the federal
advice was inappropriate for Alaska. Alaskans rely heavily on fish as a lean, nutritious protein source,
particularly among Alaska Native subsistence users who live in rural areas with less access to healthy
alternative foods. Also, Alaska fish, particularly wild Alaska salmon, have far lower mercury levels than those used to develop the generic national guidelines.
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