Seafood ChoiCeS

Seafood Choices: Balancing Benefits and Risks
http://www.nap.edu/catalog/11762.html
SUMMARY
scientific information associated with both nutrient intake and contaminant
exposure from seafood, no summary metric adequately captures the complexity
of seafood benefit/risk trade-offs. Thus, the committee developed a
four-part qualitative protocol adapted from previous work (IOM, 2003)
to evaluate and balance benefits and risks. Following the protocol, the
committee considered consumption patterns of seafood; the scope of the
benefits and risks associated with different patterns of consumption for the
population as a whole and, if appropriate, for specific target populations;
and changes in benefits and risks associated with changes in consumption
patterns. It then balanced the benefits and risks to come to specific guidance
for healthy consumption for the population as a whole, and, as appropriate,
for specific target populations.
Consumption of Seafood in the United States
Seafood consumption has increased over the past century, reaching a
level of more than 16 pounds per person per year in 2003. The ten types
of seafood consumed in the greatest quantities among the US general
population (from highest to lowest) are shrimp, canned tuna, salmon, pollock,
catfish, tilapia, crab, cod, clams, and flatfish (e.g., flounder and sole).
The nation’s seafood supply is changing, however, and this may have a
significant impact on seafood choices in the future. The preference among
consumers for marine types of seafood is leading to supply deficits, and
seafood produced by aquaculture is replacing captured supplies for several
of these types.
While seafood is recognized as a primary source of the omega-3 longchain
polyunsaturated fatty acids EPA and DHA, not all seafood is rich in
these fatty acids. Among types of seafood, shrimp and canned light tuna
are the two most commonly consumed, and they are not especially high in
EPA and DHA. Eggs and chicken, although not particularly rich sources, 1
may contribute to the EPA and DHA content of the US diet because of their
frequent consumption. Relative to other foods in the meat, poultry, fish, and
eggs group, however, seafood is generally lower in saturated fatty acids and
higher in EPA, DHA, and selenium, all of which have been associated with
health benefits.
Primary Findings
1. Average quantities of seafood consumed by the general US population,
and by several specific population groups, are below levels suggested by
1 Because of changes in feed composition the current levels of EPA/DHA in chicken and eggs
may be less than that reported in food databases.
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