The Authority for Food and Economic Security (ASAE) recommended to the Portuguese that they prioritize sardines and mackerel in their diet, as these species simultaneously have higher omega-3 content and lower mercury concentration. These recommendations may surprise those who usually prefer fish such as sea bream or sea bass. Omega-3 fatty acids play an important role in the body, being associated with normal cardiovascular function, and oily fish are among the main dietary sources of these nutrients.
The recommendations resulted from a joint effort by several national entities, including ASAE, the Directorate-General for Food and Veterinary Affairs (DGAV), the National Institute of Health Doctor Ricardo Jorge (INSA) and the Portuguese Institute for the Sea and the Atmosphere (IPMA). For the general population, fish can be consumed between three and seven times per week, with variety in the choice of species being advisable. However, there are fish whose consumption should be more limited due to higher mercury concentration, such as swordfish, bigeye tuna, shark and some species of dogfish.
The recommendations are even more restrictive for pregnant women, women who may become pregnant, breastfeeding women and young children, groups particularly vulnerable to the effects of mercury. This does not mean that sea bream, sea bass or other species must disappear from the diet, but rather that the fish consumed should be varied.
Sardines and mackerel are also more affordable alternatives, being species very present in traditional Portuguese cuisine. The Directorate-General for Health also includes sardines and mackerel among the dietary sources of omega-3 and recommends regular fish consumption as part of the Mediterranean dietary pattern.