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.
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The U.S. Food and Drug Administration 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.
This week, in the waning days of the Obama administration, the FDA and Environmental Protection Agency issued an update to the advice, listing more than 60 species in a chart that ranks fish as a "best choice," "good choice" and "choices to avoid." The goal is to make it easier for moms-to-be to feel confident about the type of seafood they include in their diets.
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.
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 (http://www.seagrant.sunysb.edu/seafood/pdfs/SeafoodSavvy.pdf). 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. It doesn’t matter how many regulations and inspection procedures are set up; the final edge of the safety net is held by the consumer.
Omega-3 fatty acids may aid heart attack healing.
This study provides a review that shows we need to consider affordability in messages and guidance for seafood consumption. Consumers can use this information to balance the benefits of eating seafood based on the US Dietary Guidelines and choose products including canned and pouched seafood.
“The Working Waterfront” looks at four established farms raising catfish in Alabama, salmon in Washington state, and oysters and mussels in Maine. The farmers talk about their commitment to environmental responsibility, economic benefits to their communities, and producing locally grown, high quality products for their customers.
For Consumers, "Healthy" Means What Isn't, Rather Than What Is, in Foods
Read the results of the Internaional Food Information Council (IFIC) Foundation's 2016 Food and Health Survey.
Importantly, the guidelines suggest Americans should consume: A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds.