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Seafood is a widely available, nutrient-rich food that provides high quality protein, low in saturated fat and rich in polyunsaturated fats, and particularly the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA). Research conducted over the past several years suggests that there are benefits linked to eating seafood that include the dietary advantages associated with consuming a low-fat protein source and possible additional benefits linked to brain and visual system development in infants and reduced risk for certain forms of heart disease. Although regular seafood consumption has been linked to health benefits for the general population, contaminants that may be present in seafood may pose a risk to some especially susceptible groups of people.
The National Oceanic and Atmospheric Administration (NOAA) asked the Institute of Medicine of the National Academies to review evidence on the benefits and risks associated with seafood consumption to help consumers make informed choices and to make recommendations on ways to guide U.S. consumers in making appropriate selections. Additional support has been provided by the Food and Drug Administration.
CONSUMPTION OF SEAFOOD IN THE U.S.
The consumption of seafood, which here refers to all commerciallyobtained fish, shellfish, and mollusks, has increased over the past decades. The 10 types of seafood consumed the most by the U.S. general population are shown in Table 1. The nation’s seafood supply is changing, however, and this may have a significant impact on future seafood choices. The preference among consumers for seafood from the oceans is leading to supply deficits and aquaculture is becoming an increasingly important source.
BENEFITS ASSOCIATED WITH NUTRIENTS FROM SEAFOOD
Seafood is a good source of high-quality protein, is low in saturated fat, and is rich in many vitamins and minerals. Seafood is the source of most of the omega-3 fatty acids, EPA and DHA, found in the American diet. While it is uncertain how much these omega-3s contribute to improving health and reducing risk for certain conditions such as heart disease, there is evidence for benefits both to the general population and to some groups of people. The benefit to the general population from eating seafood is reduced risk of heart disease. For those with existing heart disease there may be benefits from consuming EPA and DHA in seafood, although more research is needed in this area. Infants whose mothers consumed EPA and DHA during pregnancy may gain benefits such as longer gestation and better vision and brain development.
RISKS ASSOCIATED WITH CONTAMINANTS IN SEAFOOD
There are a number of contaminants that may be associated with seafood, including chemicals, metals, and other substances as well as potentially harmful microbes. The amount of a given contaminant or hazardous microbe in seafood depends on the type, size, geographic source, and age and diet of the fish.
There is concern about methylmercury (MeHg) because of scientific uncertainty about the potential for long-term ill effects. However, since the developing fetus is at the greatest risk from exposure to MeHG, seafood consumption advice has been developed for and directed to pregnant women rather than the general population. Infants are the most likely to be impacted by exposure to dioxins and polychlorinated biphenyls (PCBs), which concentrates in the fatty tissue of fish. It is also a concern for people who consume seafood they catch themselves which is not subject to commercial regulation, although levels of these contaminants in the environment have been decreasing over the past several decades.
Reported numbers of illnesses from seafoodborne microbes have remained steady over the past several decades. Exposure to Vibrio, a bacterium that contaminates raw oysters and causes illness, and norovirus infection is still a concern, however, as is consumption of raw molluscan shellfish. Steps to take to minimize the risk of seafoodborne microbial illnesses include avoiding types of seafood identified as being more likely to be contaminated, and following general food safety guidelines, e.g., proper cooking.
For more information and analysis on the risks and benefits of seafood visit:
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