SEAFOOD IS HEALTH FOOD
The USDA Center for Nutrition Policy and Promotion final report of the Dietary Guidelines Advisory Committee was published June 15. The report calls for increased seafood intake and addresses the pregnancy/breastfeeding recommendation issue. 
Moderate evidence shows consumption of two servings of seafood per week (4 oz per serving), which provide an average of 250 mg per day of long-chain n-3 fatty acids, is associated with reduced cardiac mortality from CHD or sudden death in persons with and without CVD.
Moderate evidence indicates increased maternal dietary intake of omega-3 fatty acids, in particular docosahexaenoic acid (DHA), from two servings of seafood per week is beneficial. During pregnancy and lactation seafood consumption is associated with increased DHA levels in breast milk and improved infant health, such as better vision and learning development.
Moderate evidence shows health benefits derived from the consumption of a variety of cooked seafood in amounts recommended above outweigh the risks associated with methyl mercury and persistent organic pollutants exposure, even among women who may become or who are pregnant, nursing mothers, and children ages 12 and younger.
Overall, consumers can safely eat at least 12 oz. of a variety of cooked seafood per week. Women who may become or who are pregnant, nursing mothers, and children ages 12 and younger can safely consume a variety of cooked seafood in amounts recommended in this report.
Contributed by David Green
Seafood is Health Food
Think of animal farming where people produce, raise, and care for aquatic animals in controlled environments such as tanks, ponds and offshore cages. Both freshwater and saltwater fish are grown in the United States for human food and to repopulate ponds, rivers, and streams and for the aquarium trade. 
Finfish such as catfish, salmon, trout, and tilapia, and shellfish – oysters, clams and shrimp – are grown for human food and represent an important source of the world’s animal protein. Currently half of the fish consumed by people globally is derived from aquaculture.
In 2009, there were 9 commercial tilapia growout facilities in North Carolina, yielding 967 thousand pounds of tilapia at $2.19 per pound, or $2.143 million dollars to the state economy. Many of these fish are sold as fillets in local fish markets or sold to restaurants.
Fish, like other animals, can get sick. Bacteria, fungi, parasites, viruses and poor water quality can cause disease. Fish producers and FDA/s Center for Veterinary Medicine (CVM) work to ensure that safe and effective drugs are available to treat fish diseases and that treated food fish are safe for people and other animals to eat.
For more information on aquaculture and aquaculture drug basics, go to US FDA
Contributed by David Green
Seafood is Health Food
A recent international report concludes eating fish lowers the risk of death from heart disease in the general adult population. For women of childbearing age, the report concludes eating fish during pregnancy and breastfeeding lowers the risk of poor brain development in babies.
During the January 2010 Joint Meeting of Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO), 17 experts in nutrition toxicology, epidemiology, dietary exposure and risk-benefit assessment crafted language to help various governments communicate scientifically sound advice about the overall effects of eating fish.
The report comes at a time when federal nutrition experts are preparing to update the Dietary Guidelines for Americans. Largely overlooked in the past, the importance of eating seafood is expected to be addressed.
Fish currently constitutes about 7 percent of animal protein in the American diet, while Asian countries and other regions the amount is more than 25 percent.
The message is that not eating enough fish packed with protein and omega-3 fatty acids has consequences on public health, the experts noted. Thus, governments should adjust their communications to consumers to reflect the science-based advice in the report.
Source: National Fisheries Institute
Contributed by David Green
Seafood is Health Food
(Printer-friendly version)
You’ve probably heard of omega-3 fatty acids. Including more omega-3 fats in your diet is a common recommendation for improving heart health and preventing some chronic diseases. In North Carolina, you only need to look as far as the coastal waters or inland rivers and lakes to find natural sources of omega-3s. The American Heart Association recommends consumers eat a “fatty-type” fish at least twice a week (0.5 – 1.8 grams per day), giving you regular doses of these beneficial nutrients. Regular consumption of seafood has been shown to improve a number of diseases and disorders including coronary heart disease, rheumatoid arthritis, inflammatory bowel disorders, periodontal disease, mental disorders, and more.
The table below lists fish and shellfish commonly farmed or caught in North Carolina. You can compare their grams (g) of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per 3.5-oz serving. EPA and DHA are both important omega-3 fats. Not surprisingly, the highest amounts of omega-3 fats are found in fish oils, which are often sold as food supplement capsules. So add North Carolina seafood at least twice a week to your diet. Your culinary enjoyment today might mean some healthy payoffs for a lifetime!
Data from the USDA Nutrient Data Laboratory.
Contributed by David Green
