What Role Do T he Proteins, Vitamins,

Minerals & Omega-3 Fatty Acids Found

in Seafood Play in Human Health?

Brain• Contributes to optimal brain development

in babies• May reduce the incidence of depression• May reduce the risk of Alzheimer’s

disease and cognitive decline• May help prevent and manage postpartum

depression

Heart• Reduces the risk of cardiovascular disease• Reduces the risk of stroke• Helps protect against heart attack

and sudden death• Decreases blood pressure slightly• Decreases risk of heart arrhythmias• Decreases blood triglyceride levels

and increases HDL (good) cholesterol• Improves circulationFor more information, go to

www.aboutseafood.com

Joints• May help relieve symptoms

including inflammation caused by rheumatoid arthritis

Pregnancy• May contribute to improved fertility• May reduce preterm birth• May reduce risk for developing gestational

diabetes and help maintain optimal weight

Benefits for expectant mothers and infants

Eyes• Contributes to vision development

and nerve growth in the retina• May reduce symptoms of

dry eye syndrome

Digestion• May help relieve symptoms of

ulcerative colitis and Crohn’s disease

Skin• May ease the effects of aging and

sun damage• May help relieve symptoms of

psoriasis and eczema

Lungs• May reduce symptoms of

asthma and bronchitis• May decrease risk for

COPD (chronic obstructive pulmonary disease)

Muscles• Helps build muscles and tissues

© 2008 NFI

Nutrient and Methyl Mercury Exposure from Consuming Fish

Authors Gary Meyers, et al. University of Rochester School of Medicine and DentistryJournal The Journal of Nutrition, December 2007Summary Mother/child pairs from the Seychelles Islands, a region whose people eat over eight times the amount of seafood an average American does, have been followed for nearly 20 years to determine if there are concerns about mercury that go along with the benefits of eating fish. Among the children of mothers who ate fish an average of 12 times per week during pregnancy, no pattern of negative effects was found. Researchers warn against giving or following advice to limit fish consumption.

Maternal Seafood Consumption in Pregnancy and Neurodevelopmental Outcomes in Childhood Authors Joseph R. Hibbeln, et al. U.S. National Institutes of HealthJournal The Lancet, February 2007Summary Researchers followed nearly 12,000 mother/child pairs enrolled in the Avon Longitudinal Study of Parents and Children (ALSPAC) to assess the impact of factors such as diet and lifestyle on health and growth during pregnancy. Mothers who ate the most seafood during pregnancy—more than 12 ounces per week— had children with the highest developmental outcomes. Researchers conclude advice to limit seafood consumption could be detrimental to optimal fetal development.

Maternal Fish Consumption, Hair Mercury and Infant Cognition in a U.S. CohortAuthors Emily Oken, et al.Harvard Medical SchoolJournal Environmental Health Perspectives, June 2005Summary To assess the association between eating fish during pregnancy and infant cognition, researchers followed 135 mother/infant pairs enrolled in Project Viva. Visual memory and IQ level tests revealed that higher fish intake among mothers was associated with higher infant cognition. Researchers recommend women continue to consume low-mercury fish during pregnancy.

Omega-3 Polyunsaturated Fatty Acids and Depression: A Review of the Evidence and a Methodological CritiqueAuthors Jessica Sontrop, et al. The University of Western OntarioJournal Preventative Medicine, January 2006Summary This review evaluated the evidence to date on the association between omega-3 fatty acids and depression. Researchers concluded fish are the major dietary source of omega-3 fats and infrequent fish consumption is associated with depression in epidemiological studies.

Fish Consumption, Omega-3 Fatty Acids, and Subsequent 5-y Cognitive Decline in Elderly MenAuthors Boukje Maria van Gelder, et al. Centre for Prevention and Health Services Research, NetherlandsJournal American Journal of Clinical Nutrition, 2007Summary Researchers looked at 210 elderly participants enrolled in the Zutphen Elderly Study to determine the relationship between eating fish and cognitive decline. Results show people who eat fish had significantly less cognitive decline than those who do not eat fish.

Consumption of Fish and Omega-3 Fatty Acids and Risk of Incident Alzheimer’s DiseaseAuthors Martha Claire Morris, et al. Rush Institute for Healthy AgingJournal Archives of Neurology, July 2003Summary This research investigation consisted of more than 800 older adult participants not affected by Alzheimer’s disease. Participants who consumed fish at least once a week had a significantly greater risk reduction for Alzheimer’s disease as compared to those participants who ate fish less often or not at all.

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ent Seafood Choices: Balancing Risks

and BenefitsAuthors Institute of Medicine Committee on Nutrient Relationships in Seafood, Institute of Medicine of the National AcademiesJournal IOM Report, October 2006Summary A comprehensive investigation weighing the benefits and risks of seafood consumption, this IOM report was established to assist federal agencies in guiding consumers in the decision making process. Conclusions of the report recommend that adults consume seafood as part of a healthy diet. The report notes pregnant women and women who may become pregnant are encouraged to include seafood in their diets in accordance with the already established federal recommendations.

Fish Intake, Contaminants, and Human HealthAuthors Dariush Mozaffarian, Eric Rimm, et al. Harvard Medical School Journal Journal of the American Medical Association, October 2006Summary The authors investigated the risks and benefits of consuming fish based on an in-depth evaluation of current literature. For an adult population, the varied health benefits of consuming fish one to two times per week greatly outweigh risks from exposure to methylmercury. In addition, the authors indicated the benefits of consuming low-mercury fish for women of childbearing age also outweigh the risks.

A Quantitative Risk-Benefit Analysis of Changes in Population Fish ConsumptionAuthors Joshua T. Cohen, et al. Harvard University School of Public Health, Harvard Center for Risk AnalysisJournal American Journal of Preventive Medicine, October 2005Summary This analysis used an expert panel of scientists to analyze government advice to U.S. consumers regarding fish intake. The study cites reducing fish intake has an overall negative affect on public health. The results of the Harvard analysis and investigation reveal the health benefits of consuming fish—and omega-3 fatty acids—outweigh any potential risks of mercury.N

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Fish Consumption and Stroke Risk in Elderly Individuals: The Cardiovascular Health StudyAuthors Darriush Mozaffarian, et al. Harvard Medical SchoolJournal Archives of Internal Medicine, January 2005Summary In a study of more than 4,000 adults aged 65 years and older, researchers investigated the relationship between risk of stroke and fish consumption. For older adults, consuming baked or broiled fish one to four times per week was associated with a decreased risk of stroke.

Fish Consumption among Healthy Adults is Associated with Decreased Levels of Inflammatory Markers Related to Cardiovascular DiseaseAuthors Antonis Zampelas, et al. Harikopio University, Athens, GreeceJournal Journal of the American College of Cardiology, July 2005Summary This Greek study consisting of more than 2,000 men and women assessed the relationship between fish intake and specific cardiovascular disease markers. Participants who consumed fish regularly had lower levels of cardiovascular disease markers. Researchers note omega-3 fatty acids consumed from fish sources may have a greater impact on the inflammatory markers than those found in supplemental form.

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