Study Shows Reduced Health Risks
Eating seafood twice a week could significantly reduce the risk of major health issues, according to new Australian research released on 28th April 2026. The study reveals that this simple dietary habit can lower the risk of cardiovascular disease and Alzheimer's by 30 per cent and dementia by 10 per cent.
The Fisheries Research and Development Corporation (FRDC) has introduced the Two4Life campaign to encourage Australians to adopt this habit. The initiative is based on a comprehensive independent review of seafood and human health, conducted by Dr Wendy Hunt from Murdoch University and Professor Alexandra McManus from Curtin University.
Nutrition scientist and dietitian Dr Joanna McMillan supports the findings, stating, “Two serves a week is something virtually every Australian can do. We’re not talking about an expensive supplement routine or a complicated diet overhaul, just one small, realistic change that can make a genuine difference to long-term health.”
Health Benefits of Seafood
Seafood is rich in omega-3 fatty acids, which are known to reduce inflammation and support blood vessel function and brain structure. Regular consumption can also improve mental health, with a 26 per cent lower risk of depression observed in adults eating seafood weekly.
The omega-3s are crucial during pregnancy for fetal brain development and offer numerous benefits for older adults by preventing muscle loss and frailty. According to Dr McMillan, all forms of seafood, including fresh and frozen, contribute positively to this dietary goal.
FRDC Managing Director Sean Sloan highlighted the sustainability and quality of Australia's seafood sector, stating, “Australia’s sustainable seafood sector means two serves a week is not only achievable, but also backed by a reliable, high-quality supply Australians can trust.”
The FRDC's campaign also underscores the broader health benefits of seafood, which includes a combination of nutrients that supplements cannot replicate. Dr Hunt emphasised that regular seafood consumption should be a lifelong commitment, providing significant health benefits from preconception to old age.
Australians are encouraged to swap one weekly lunch and one dinner for seafood options such as grilled fish or prawns in pasta. Keeping frozen seafood on hand is recommended, as it is just as nutritious as fresh options.
Australia boasts a variety of seafood options, including mussels, pipis, prawns, and sardines, which are easy to cook and affordable. Dr McMillan noted, “Australia is incredibly fortunate to have access to some of the world's best and most varied seafood, right on our doorstep. There really is something for everyone, whether you're cooking for yourself or feeding a whole family.”
Last updated: 28 April 2026, 6:04 pm
