Seafood ChoiCeS

Seafood Choices: Balancing Benefits and Risks
http://www.nap.edu/catalog/11762.html
SEAFOOD ChOICES
populations or populations with established disease to examine its role in
preventing recurrence of cardiovascular events.
Given the potential for different outcomes in general compared to highrisk
populations, the committee also considered best practice guidelines for
both, which take into account currently available evidence. The conclusions
drawn from the evidence reviewed were the basis for decision-making about
seafood selections discussed in later chapters. The literature reviewed in the
chapter is summarized in tables included in Appendix B.
INTRODUCTION
Seafood is a food source comparable to other animal protein foods in
nutrient composition (see Chapter 2). In addition, seafood is an important
contributor of selenium to the American diet and is unique among animal
protein foods as a rich source for the omega-3 fatty acids EPA and DHA,
although the roles of these fatty acids in maintaining health and preventing
certain chronic diseases have not been completely elucidated (IOM,
2002/2005).
Benefits to the General Population Associated with Nutrients in Seafood
As noted in Chapter 1, the US Dietary Guidelines for Americans (DGA)
provides science-based advice to promote health and reduce risk for chronic
diseases through diet and physical activity. The guidelines are targeted to
the general public over 2 years of age living in the United States. But as
noted in Chapter 2, general adherence to the DGA is low among the US
population.
Seafood provides an array of nutrients that may have beneficial effects
on health (see Chapter 2). While protein is an important macronutrient in
the diet, most Americans already consume enough protein and do not need
to increase their intake. Fats and oils are also part of a healthful diet, but
the type of fat can be important, for example, with regard to heart disease.
Many Americans consume greater than recommended amounts of saturated
fat from high-fat animal protein foods such as beef and pork as well as trans
fat from processed foods (Capps et al., 2002). A diet high in fat (greater
than 35 percent of calories), particularly animal fat, may increase saturated
fat intake, add excess calories, and increase risk for coronary heart disease.
Many seafood selections, depending upon preparation method, are lower in
total and saturated fat and cholesterol than some more frequently selected
animal protein foods, including both lean and fatty cuts of beef, pork, and
poultry (Table 3-1). By substituting seafood more often for other animal
foods, consumers can decrease their overall intake of total and saturated fats
while retaining the nutritional quality of other protein food choices.
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