ANN L. YAKTINE, CARA JAMES, and SANDRA AMAMOO-KAKRA
Date Published:
10/2006
Description:
Seafood is a widely available, nutrient-rich food that provides high quality protein, low in saturated fat and rich in polyunsaturated fats, and particularly the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA). Research conducted over the past several years suggests that there are
benefits linked to eating seafood that include the dietary advantages associated with consuming a low-fat protein source and possible additional benefits linked to brain and visual system development in infants and reduced risk for certain forms of heart disease. Although regular seafood consumption has been
linked to health benefits for the general population, contaminants that may be present in seafood may pose a risk to some especially susceptible groups of people.
The National Oceanic and Atmospheric Administration (NOAA) asked the Institute of Medicine of the National Academies to review evidence on the benefits and risks associated with seafood consumption to help consumers make informed choices and to make recommendations on ways to guide U.S. consumers
in making appropriate selections. Additional support has been provided by the Food and Drug Administration.
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