Health Benefits of Eating Seafood - 2025 Independent Study

Many studies into the health benefits of seafood exist, but it can be hard for the public to access.

This is why the International Coalition of Fisheries Associations (ICFA), which FRDC is part of, commissioned two expert scientists to review the latest science (view the final report / summary). At the start of 2025, Wendy Hunt (Murdoch University) and Alexandra McManus (Curtin University and University of Notre Dame Australia) conducted a detailed review of the scientific literature around seafood and human nutrition, analysing 281 studies.

This study was totally independent. ICFA (including FRDC) had no influence over the study results or recommendations.

Key results

• 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

• A variety of seafood should be consumed to gain optimal health benefits

• There are health benefits at all stages of life

• 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

Nutrition Toolkit Resources

The project also developed a suite of resources to support distribution of this important information: 

• 2-page summary
  • Healthy Ageing summary
  • Cardio summary
  • Maternal & Infant Health summary
  • Cognition summary
  • Fertility summary
  • Reducing cancer risk summary
  • Mental health summary
• Seafood Nutrition Explainer video
  • Summary videos
• Final Report

What’s so healthy about seafood?

Seafood is an important part of a healthy diet and is becoming the food of choice for the health-conscious. It’s good for our brains, and lots more!

In Australia, we don’t eat enough seafood. According to the last National Dietary Survey, only one in four of us reported eating fish at least once a week.

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

This view is supported by a great deal of scientific and medical research. A good starting point to understand this information is FRDC's publication What’s so healthy about seafood?

• What’s so healthy about seafood? (booklet)
• What’s so healthy about seafood? (brochure)
• What’s so great about seafood? (brochure) 

For more in-depth information around seafood nutritional information, visit superseafood.com.au/nutritional-information.

What are Omega-3s?

Omega-3s are essential nutrients just like vitamins and minerals and they play many critical roles. Omega-3s are a type of polyunsaturated fat which our bodies cannot make naturally.

The three most important types of Omega-3s are ALA, DHA, and EPA. ALA is mainly found in plants, whilst DHA and EPA occur predominantly in animal foods and algae. 

Sources of Omega-3s

Seafood is commonly referred to as a great source of Omega-3s. Supplements of fish oil are rich in long chain Omega-3s and foods enriched with long chain Omega-3s are beginning to appear in supermarkets.

There is a vegetarian source of Omega-3 (called DHA) made from marine algae, which is used in a variety of Omega-3 enriched foods and infant formulas. Interestingly, it is the marine algae that fish feed on which helps make them a rich source of long chain Omega-3s.

How much do you need?

To prevent a deficiency of long chain Omega-3s, health authorities recommend 430mg/day for women and 610mg/day for men. 

For some health conditions (such as arthritis and high blood triglyceride levels) doctors recommend higher intakes, which include additional fish oil supplements if required.

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