Finnish study recommends increased fish consumption for health benefits

Eating Finnish fish is highly recommended for health reasons, according to a study conducted by Finland’s Food Authority, Natural Resources Institute, Environmental Institute, and the Institute for Health and Welfare. The analysis weighed the benefits of fish consumption against potential drawbacks. Fish is a rich source of vitamin D and omega-3 fatty acids, while concerns exist over contaminants such as dioxins, PCBs, PFAS compounds, mercury, and inorganic arsenic. The study concluded that the health benefits of eating fish outweighed the risks by 75 times.

Research professor Johanna Suomi from the Food Authority suggested that Finnish people should double their current fish consumption. She compared the health benefits of fish to significantly reducing smoking-related harms. Currently, the average Finn consumes about 200 grams of fish per week, but increasing this to 450 grams, with at least 200 grams being fatty fish like salmon, vendace, or bream, could yield even greater benefits. Fish consumption is known to help prevent common diseases such as cardiovascular conditions, reduce premature deaths, and lower certain cancer risks.

Vitamin D promotes bone and dental health and improves metabolism. Additionally, Suomi noted that fish can enhance cognitive function. While the most beneficial fish sources of vitamin D are found in marine perch and bream, omega-3 fatty acids are abundant in herring and vendace.

Older adults, particularly those over 45, are expected to gain the most health benefits from increased fish consumption, although advantages are noted across all age groups. Pregnant or breastfeeding mothers and young children should adhere to recommended fish consumption guidelines.

Despite the positive health outlook for Finnish fish, certain species, particularly herring from the Archipelago and Bothnian Sea, have shown rising PFAS levels, requiring further action. Meanwhile, consumption of cyprinids, such as bream, is being encouraged—a cost-effective alternative valued at 12 to 25 euros per kilogram, according to fishmonger Miia Nätti.