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May 2017

The May 2017 issue of the Journal of the Academy of Nutrition and Dietetics provides answers in their Question of the Month. The information and resources will help registered dietitian nutritionists and other health care providers balance the benefits and risk of eating fish.

May 2017

This is a paper published in May by Ray Hilborn, et al.  (open access), shows that environmental variability, left out of the original models, is actually the most important factor affecting forage fish populations. Commercial fishing often has little effect on forage fish populations and their predators. Instead, ocean conditions and nutrient cycles (things humans have no control over) dictate how many forage fish survive each year.

April 2017

Health professionals can help patients and clients understand how seafood consumption supports an overall healthy eating pattern. A healthy eating pattern incorporates a variety of vegetables, fruits, grains, low-fat and fat-free dairy, and protein foods, while limiting saturated and trans fats, added sugars, and sodium. These strategies can help health professionals encourage patients and clients to incorporate seafood into their own healthy eating patterns.

April 2017

Welcome to 2017 and a new issue of Fats of Life, which brings exciting changes in our design. First of all, we have renamed the PUFA Newsletter to Fats of Life Newsletter, a change that had been pending for some time. We wanted to continue with the name “Fats of Life,” a memorable name and one that is better aligned with the title of this platform for information on lipids that are important for health. The focus will in any case remain on highlighting scientific advancements in understanding the role of polyunsaturated fatty acids to health.

March 2017

All the good news about seafood—the health and nutritional benefits, the wide varieties and flavors—has had a positive effect on consumption: people are eating more seafood. Yet consumers want to be assured that seafood is as safe as, or safer to eat than, other foods. When you hear “seafood safety”, think of a safety net designed to protect you, the consumer, from food-borne illness. Every facet of the seafood industry, from harvester to consumer, plays a role in holding up the safety net. The role of state and federal agencies, fishermen, aquaculturists, retailers, processors, restaurants, and scientists is to provide, update, and carry out the necessary handling, processing, and inspection procedures to give consumers the safest seafood possible. The consumer’s responsibility is to follow through with proper handling techniques, from purchase to preparation.

March 2017

In this blog post on the James Beard Foundation website Barton Seaver explores the current state of aquaculture, or farmed fish, and how it fits into a more sustainable future.

February 2017

The U.S. Food and Drug Administration recently approved an ingredient for fish feed that provides fish farmers with more options and reduces our nation's reliance on feed made of other fish. Learn more about taurine and how both U.S. fish farmers and seafood lovers will benefit from its approved use in feed for aquacultured fish.

January 2017

FDA and EPA have issued advice regarding eating fish. This advice is geared toward helping women who are pregnant or may become pregnant - as well as breastfeeding mothers and parents of young children - make informed choices when it comes to fish that is healthy and safe to eat.

January 2017

Studies show that Americans don't eat enough seafood and often miss out on the health benefits. Check out this video of the Top 5 Seafood Studies of 2016 which highlights the positive health impacts of eating seafood. From boosting your child's IQ to lowering the risk for a range of diseases, these studies illustrate why incorporating seafood into your meal plan should be a priority for 2017.

5. Teenagers with higher blood levels of omega-3s may have better information processing speeds compared with those with lower levels, according to a Nutrients study.

4. A recent study in the Nutrition Journal found moms-to-be who eat two seafood meals per week could help boost their baby's IQ by an additional 3.3 points by age 9.

3. Eating fish with omega-3 fatty acids may significantly lower your risk of dying from a heart attack, according to the journal JAMA Internal Medicine.

2. A study in the American Journal of Epidemiology found that high fish consumption in pregnancy is tied to brain benefits for kids and a reduction in autism-spectrum traits.

1. A study in Neurology found eating a meal of seafood or other foods containing omega-3 fatty acids at least once a week may protect against age-related memory loss and thinking problems in older people.

December 2016

FDA’s Center for Food Safety and Applied Nutrition (CFSAN) has developed a webpage focusing on Aquacultured Seafood. The webpage was designed to provide content about aquacultured seafood, including consumer information, guidance for industry, and education and outreach. The webpage covers topics specifically related to the safety of aquacultured seafood, and sections of the webpage are Facts about Aquacultured Seafood, Foreign Country Assessments, Good Aquaculture Practices, Frequently Asked Questions, and Additional Resources.