Seafood is a nutrient-rich food that provides high quality protein, long-chain polyunsaturated fatty acids and several important minerals and vitamins. Research during the last two decades has shown that seafood consumption is closely linked to health benefits such as improved coronary health in adults and improved cognitive development in infants and children. While health benefits greatly outweigh risks for the general population, there is concern that contaminants in some species of fish may pose risks for some select populations. However, the problem of reduced seafood consumption, due to price, availability, or undue caution may be the greatest risk for populations throughout the U.S. and other countries.
The common recommendation of eating seafood twice a week holds up well for the 10 most common species (e.g. shrimp, salmon, etc.) that are currently eaten in the U.S. (U.S. per capita consumption data, National Marine Fisheries Service). These species represent good to high health benefits and minimal risk levels for all populations. Eating a variety of seafood, including fish and shellfish, is highly recommended for optimizing the benefits and enjoying seafood in the diet.
The nation's seafood supply is changing, and may have a significant impact on seafood choices and seafood health benefits in the future. This webinar will discuss the benefits and risks of eating cooked, undercooked, and raw seafood, as well as ways to minimize risks. The website www.seafoodhealthfacts.org will also be shared with the audience.
Created by Vanessa Weldon