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I refer the member to the answer given to question S2W-5447 on 9 February 2004.All answers to written parliamentary questions are available on the Parliament’s website, the search facility for which can be found at: http://www.scottish.parliament.uk/webapp/search_wa.

I am advised by the FoodStandards Agency that the recent publication of an American study in thejournal Science, does not give rise to any new food safety concerns, and thelevels of dioxins found in the farmed salmon and the resultant intakes arebelow the safety levels set by the World Health Organisation, the EuropeanUnion and the United States Food and Drug Administration.

The Food Standards Agencycontinues to advise consumers, on the basis of expert scientific opinion, toeat at least two portions of fish per week, once of which should be an oilyfish such as salmon. Independent experts agree that the known health benefitsfrom eating a portion of oily fish per week outweigh any possible risks.

I am advised by the FoodStandards Agency that risks associated with dioxins were assessed by theCommittee on Toxicity of Chemicals in Food, Consumer Products and theEnvironment in 2001. The committee’s opinion provides the basis of the agency’sadvice that the benefits of a balanced diet outweigh the risk of dioxin intakefor both adults and children. The biggest diet-related risk to UK health isheart disease and oily fish, including salmon, contain fatty acids that helpprevent this. Most people in the UK do not eat enough oily fish, average consumptionbeing only a quarter of a portion per week.

I refer the member to the answer given to question S2W-5447 on 9 February 2004.All answers to written parliamentary questions are available on the Parliament’s website, the search facility for which can be found at: http://www.scottish.parliament.uk/webapp/search_wa.

I am advised by the FoodStandards Agency that currentGovernment advice, based on expert scientific opinion, is that consumers shouldaim to eat at least two portions of fish a week, one of which should be oily. Thebiggest diet-related risk to UK health is heart disease and oily fish, includingsalmon, contain fatty acids that help prevent this.

Guidance on fish consumptionin schools is already set out within the document Hungry for Success: AWhole School Approach to School Meals in Scotland which was produced by theExpert Panel on School Meals in November 2002.

Hospitals are expected tomeet the NHS Quality Improvement Scotland Standards for the provision of food,fluid and nutritional care. A national nutritional and catering specificationfor hospitals is being developed but there are no plans for specific guidanceon salmon.

I am advised by the FoodStandards Agency that based on expert scientific opinion, it recommends thatconsumers should aim to eat at least two portions of fish per week, one ofwhich should be oily such as salmon, either farmed or wild. The known healthbenefits of eating oily fish at this level outweigh any possible risks. In2003, the Food Standards Agency asked a group of experts to advise on thebalance of risks and benefits of regularly eating more than this over manyyears. This group will report later this year. Most people in the UK do noteat enough oily fish, average consumption being only a quarter of a portion perweek.

I am advised by the FoodStandards Agency that currentGovernment advice, based on expert scientific opinion, is that consumers shouldaim to eat at least two portions of fish a week, one of which should be oily. Thebiggest diet-related risk to UK health is heart disease and oily fish, includingsalmon, contain fatty acids that help prevent this.

In 2003, the Food Standards Agency asked the Scientific AdvisoryCommittee on Nutrition and the Committee on Toxicity of Chemical in FoodConsumer Products and the Environment to jointly review the latest evidence onthe balance of risks and benefits of increased consumption of fish. Advice onthis is expected later this year.

In the meantime the Food Standards Agency and the Scottish Executive will continue tomake information and advice available to consumers through the Agency’sweb-site and the “Healthy Living” line.

Data onlevels of domestic debt by household band in relation to water charges is notheld centrally.

The Food Standards Agency,and industry, regularly monitor the levels of toxic contaminants found infarmed salmon. Both report that trace elements continue to fall and that theyremain well below tolerances set by relevant international health agencies,such as the European Commission and WHO. The Scottish Executive, through theStrategic Framework for Scottish Aquaculture, will explore with relevant bodieshow trace contaminant levels can be reduced still further.

The trace levels of contaminantfound in farmed salmon are within international food safety standards set byEuropean Commission and the WHO. But we are never complacent over such issuesand the Scottish Executive, with relevant stakeholder bodies, will explore optionsfor further reducing trace levels of contaminants through ongoing engagementwithin the Strategic Framework.