FDA’s Center for Food Safety and Applied Nutrition (CFSAN) has developed a webpage focusing on Aquacultured Seafood. FDA’s Center for Food Safety and Applied Nutrition (CFSAN), Office of Food Safety, Division of Seafood Safety (DSS) works to ensure the safety of aquacultured seafood. In order to promote overall safety of aquacultured seafood, DSS develops regulations, guidance policy, programs, position papers and advisory opinions and recommends research priorities for issues related to the safety of aquaculture. DSS also facilitates and examines the implementation of regulations; domestic and foreign programs; bilateral agreements related to aquaculture. Additionally, DSS provides scientific and technical support, training, evaluation and certification for State and international aquaculture programs.
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A study in Scientific Reports showed that women who regularly consumed higher levels of omega-3 fatty acids had a healthier gut microbiome than those with lower omega-3 intake. UK researchers analyzed more than 800 middle-aged to older women and found that those who had higher intake of omega-3 fatty acids had an increased number of specific bacteria associated with a lower risk of obesity and lower inflammation.
Fats of Life is designed to educate healthcare practitioners about the multitude of benefits of omega-3s to alleviate public health issues resulting from low consumption of EPA and DHA. More than 95% of Americans do not get enough omega-3s to be cardio-protective and GOED believes empowering healthcare practitioners to understand the benefits of EPA and DHA and their importance for the entire population is an important undertaking.
People who improve the quality of their diets over time may significantly reduce their risk of premature death. A new study from Harvard Chan School researchers found that improved diet quality over a 12-year period was associated with reduced risk of death in the subsequent 12 years. Food groups that contributed most to an improvement in diet quality were whole grains, fruits, vegetables, and fish or vegetarian sources of fatty acids.
Why eat fish? Factors influencing seafood consumer choices in British Columbia, Canada
This is a paper published in May by Ray Hilborn, et al. (2017), shows that environmental variability, left out of the original models, is actually the most important factor affecting forage fish populations. Commercial fishing often has less of an effect on forage fish populations and their predators. Instead, climatic conditions and nutrient cycles (things humans have no control over) have a larger effect on how many forage fish survive each year.
There are many different ways to eat healthy. You can eat healthy in a way that works for you and your family. Healthy eating can fit all tastes and traditions including seafood — and can be affordable, too.
Federal investments in aquaculture account for a small fraction of all government-funded research spending but result in a significant return on investment in terms of production value, according to a study published today by researchers at the Johns Hopkins Center for a Livable Future in the Bloomberg School of Public Health’s Department of Environmental Health and Engineering.
The study is the first of its kind to examine US federal grants awarded in the field of aquaculture, which includes aquatic organisms raised for food, feed, fuel, and recreation. To conduct this analysis, the researchers compiled a database of nearly 3,000 aquaculture grants awarded from 1990 to 2015. The study found that federal agencies awarded nearly $1 billion dollars in grants for aquaculture research in the past quarter century, and these grants had an estimated 37-fold return on investment since 2000.
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.