Seafood Health Facts | Making Smart Choices

Time 2021-09-04 07:32:39

Web Name: Seafood Health Facts | Making Smart Choices

WebSite: http://www.seafoodhealthfacts.org

ID:193170

Keywords:

Facts,Health,Seafood,

Description:

Balancing the Benefits and Risks of Seafood ConsumptionResources for Healthcare Providers and Consumers A joint project by the Universities of Oregon State, Cornell, Delaware, Rhode Island, Florida, and California, and the Community Seafood Initiative. Overview: Eat at least 8 oz. of Seafood per WeekThe Dietary Guidelines for Americans recommends that adults consume about eight ounces per week of a variety of seafood, including at least some choices higher in the omega-3 fatty acids EPA and DHA, because seafood has been associated with heart health benefits. People can consume more seafood than the amounts recommended in the Healthy U.S.-Style Eating Pattern (e.g., more than eight ounces for those consuming 2,000 calories a day), but should focus on seafood choices that are low in methyl mercury.Nutritional BenefitsSeafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Click on the “Seafood Nutrition” tab to learn more.Food SafetyLike other perishable foods, foodborne illness caused by microorganisms or naturally occurring toxins is the primary food safety risk associated with seafood. Illness is usually associated with improper harvesting, handling, storage or preparation. Those seafood products that are consumed raw or partially cooked represent the highest risk. Other risks associated with environmental contaminants could be a concern for some individuals especially those who catch and eat their own fish or shellfish from lakes, rivers, streams or bays or harbors that are contaminated by environmental pollutants. Click on the “Seafood Safety” tab to learn more.Compare Risks and BenefitsRisks associated with seafood are as diverse as the commodity itself. Fish and shellfish can come from the wild, from fish farms, and from individuals who catch fish for recreation or to supplement their household food supply. Click on the “Seafood Risks and Benefits” tab to learn more.Site Map and OverviewThis Website is designed to provide science based information to help individuals and healthcare professionals understand both the benefits and the risks that could be associated with seafood. This information is organized to provide useful resources for:- consumers who are interested in overview information,- healthcare professionals who are seeking more detailed information, and- researchers interested in original scientific publications or government reports.ContactFor information or if you have any questions please contact Edward Hale, Delaware Sea Grant Marine Advisory Specialist at ehale@udel.edu. News Featured Articles April 2020 Seafood and Seafood Packaging Safe from COVID-19 According to the Center for Disease Control Prevention, “In general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.” Further, dietary health experts are continuing to suggest that seafood be consumed between 2-3 times per week according to the U.S. Dietary Guidelines.Sea Grant has established a web page for news and resources online related to COVID-19 and Seafood:https://seagrant.noaa.gov/seafood-resourcesA recent article by CBS news demonstrates the importance of diversifying diets for managing sustainable fisheries. The article highlights how a restaurateur in Charleston, South Carolina is moving toward a greener menu by providing fresh, high quality seafood to his clientele.  © Copyright 2020. Project partially funded through a grant from from the National Aquaculture Extension Initiative of the National Sea Grant Program (Grant No. NA13OAR4170203), NOAA, U.S. Department of Commerce and the National Integrated Food Safety Initiative (Grant No. 2007-51110-03815) of the National Institute of Food and Agriculture, U.S. Department of Agriculture. This website is owned and maintained by Delaware Sea Grant.

TAGS:Facts Health Seafood 

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Seafood Health Facts is a comprehensive resource on seafood products for healthcare providers and practitioners and their patients.

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