the consumption of shark, tilefish (harvested in the Gulf ofMexico), swordfish, and king mackerel and limit theconsumption of albacore (white) tuna to 6 ounces per week.Chunk light tuna is not restricted because it is a differentspecies. Many of the fish and shellfish considered low-mercury including shrimp, channel catfish, tilapia, trout, andsalmon are farm-raised. The vast majority of the seafoodconsumed in the United States is considered low mercury.www.fda.gov/food/foodborneillnesscontaminants

The Cholesterol MythSome people believe that all cholesterol is bad, but actually ourbodies need cholesterol for a variety of functions includingmaintaining a healthy nervous system. Many consumers shyaway from shellfish because they believe that they are high incholesterol. Earlier methods for measuring cholesterol werefound to produce artificially high results because other sterolswere being measured as well. Clams, oysters, and mussels arenaturally low in cholesterol and are packed with a variety ofimportant health benefits including omega-3 fatty acids,complete protein, and important minerals such as zinc andiron. Shrimp contain a somewhat higher level of cholesterol (about170 milligrams per 3 ounce cooked serving), but there seemsto be a complex set of interactions among the fats. Theomega-3 fatty acids in shrimp tend to improve the ratio of“good” cholesterol (High Density Lipoprotein-HDL) to “bad”cholesterol (Low Density-LDL) in the body. Although shrimpcontain a slightly higher level of cholesterol than many meatand poultry products, they often contain less total fat andsaturated fats. The American Heart Association recommends consuming nomore than 300 milligrams of dietary cholesterol per day. Oneserving of shrimp contains just about half of the dailyrecommendation.

Organic Contaminantsincluding PCBs and DioxinThe main dietary source of organic contaminants in seafood issport fish caught in contaminated waters. Sports anglers tendto eat many of the same species of fish caught in the samelocation. This can increase any potential risk. Levels of PCBs and dioxins in commercial fish and shellfishare very low, similar to levels in meats, dairy products, andeggs. More than 90 percent of the PCBs and dioxins in theU.S. food supply come from non-seafood sources.People who are concerned about PCBs and other fat solublecontaminants can take steps to reduce any potential intake.Since contaminants accumulate slowly over a long period oftime, select smallerfish. Cooking techniquesthat allow fats todrip away from thefish such as grilling,broiling, or bakingon a rack can also beused.

NATIONAL AQUACULTURE ASSOCIATIONPO Box 12759

Tallahassee, FL 32317Phone: 850.216.2400 Fax: 850.216.2480

E-mail: naa@thenaa.netWebsite: www.thenaa.net

Read More….

1. Mozaffarian D, Rimm EB. Fish intake, contaminants,and human health: evaluating the risks and the benefits.JAMA. 2006; 296:1885-99.

2. Yanni Papanikolaou, james Brooks, Carroll, Reider andVictor L. Fulgoni. U.S. adults are not meetingrecommended levels for fish and omega-3 fatty acidintake: results of an analysis using observational datafrom NHANES 2003–2008.www.nutritionj.com/content/13/1/31

3. U.S. Dept. of Health and Human Services USDA.Dietary Guidelines for Americans, 2010. Washington,D.C., 2010.

4. Kris-Etherton PM, Harris WS, Appel LJ. Fishconsumption, fish oil, omega-3 fatty acids, andcardiovascular disease. Circulation. 2002; 106:2747-57.

5. Seafood Choices: Balancing Risks and Benefits.Institute of Medicine: Washington, D.C., 2007.

6. Hibbeln JR, Davis JM, Steer C, et al. Maternal seafoodconsumption in pregnancy and neurodevelopmentaloutcomes in childhood (ALSPAC study): anobservational cohort study. Lancet. 2007; 369:578-85.

7. Oken E, Wright RO, Kleinman KP, et al. Maternal fishconsumption, hair mercury, and infant cognition in a U.S.Cohort. Environ Health Perspectives. 2005; 113:1376-80.

8. Albert CM, Oh K, Whang W, et al. Dietary alpha-linolenic acid intake and risk of sudden cardiac deathand coronary heart disease. Circulation. 2005;112:3232-8.

9. Mozaffarian D, Ascherio A, Hu FB, et al. Interplaybetween different polyunsaturated fatty acids and riskof coronary heart disease in men. Circulation. 2005;111:157-64.

10. Bernstein, Adam M., Qi Sun, Frank B. Hu, Meir J.Stampfer, Joann Manson and Walter Willet. MajorDietary Protein Sources and Risk of Coronary HeartDisease in Women.http://circ.ahajournals.org/content/122/9/876.short

Antibiotic, Hormone and DrugUse in U.S. Farm-Raised SeafoodU.S. farm-raised seafood is grown under strict food safety andenvironmental regulations. In the United States, it is illegal touse antibiotics or added hormones as a growth enhancer. Veryfew drugs have been approved for use for food fish and thosedrugs must be used under the direction of a licensedveterinarian only in response to a disease concern. Treatingsick animals is a tenet of U.S. animal welfare standards. TheFDA’s Center for Veterinary Medicine (CVM) works withgovernment agencies and aquaculture associations to maintainthe safety and effectiveness of approved drugs. Before a drugis approved for use in U.S. aquaculture, it must be shown thatit will not harm the environment or public health. Strict drugwithdrawal times are enforced to help assure public safety.

Food AllergiesApproximately 2.8% of the U.S. population has an allergicreaction to either finfish, shellfish, or both. Most peopleexperience their first allergic reaction as adults. The mostcommon finfish allergies involve salmon, tuna and halibut. Ofthat list, only salmon is currently farm-raised. Shellfish can be divided into mollusks (clams, oysters, mussels,snails, etc.) and crustaceans (crabs, lobsters, and shrimp).Allergic reactions to crustaceans tend to be the most severe.Mollusks are not considered to be major allergens. People whoare allergic to one group of shellfish may not be allergic to theother. Many allergists recommend allergen testing prior to anyconsumption of shellfish. Some foods contain hidden seafood ingredients. Since allergicreactions can be severe, label reading is important.Foods that contain anchovies

• Worcestershire sauce• Barbecue sauces made with Worcestershire• Caesar salad and Caesar dressing• Caponata

Other foods that contain fish• Caviar and fish roe (fish eggs)• Products like surimi, an imitation crabmeat, sometimes

used in sushi• Fish sauce, oils, and some gelatins

http://www.foodallergy.org/allergens/shellfish-allergyhttp://www.foodallergy.org/allergens/fish-allergy

General advice• The best advice for a healthy diet is to make sure to eat a

variety of fish and shellfish twice a week and include a healthy selection of fruits and vegetables every day.

• Purchase and prepare whole, unprocessed foods. Fish and shellfish accompanied by vegetables is an ideal meal choice. It’s quick and easy to prepare. Think a salmon fillet accompanied by oven roasted vegetables or a trout fillet with asparagus spears. It’s elegant, inviting and, best of all, actually good for you.

• As with any food, no matter how healthy, choose a variety. With fish and shellfish, there are lots of options and recipes to please the fussiest palate.

11 x 17 Health Care dox_Layout 1 1/24/15 7:33 PM Page 1

PregnancyA well-balanced diet that includes a variety of fish andshellfish can contribute to maternal health and children’sproper growth and development. Women should recognizethat avoiding seafood altogether is likely to harm their unbornbabies’ brain and nervous system development. Therefore,women and young children should include fish and shellfish intheir diets because of the many nutritional benefits. Somestudies have shown that modest fish consumption (2 meals perweek) during pregnancy may actually improve motor skills,brain function, and communication in young children. Otherresearch suggests that seafood consumption may help motherscarry their babies to full term and avoid low birth weight.Regular seafood consumption has also been implicated in moodimprovement, especially in cases of post-partum depression. The nutritional value of seafood is of particularimportance during fetal growth anddevelopment, as well as in early infancyand childhood. Some evidenceindicates that intake of omega-3 fattyacids, in particular at least 8 ounces ofseafood per week for women whoare pregnant or breastfeeding isassociated with improved infanthealth outcomes. The DietaryGuidelines for Americans 2010recommends that women who arepregnant or breastfeeding consumer atleast 8 and up to 12 ounces of a varietyof seafood each week. Those selectionsshould be made from the manyspecies that are not considered to behigh in methyl mercury. Obstetricians and pediatricians should provide guidance towomen who are pregnant or breast feeding to help them makehealthy food choices that include seafood.The key to enjoying great fish and shellfish during and afterpregnancy is to eat a variety of seafood farm-raised in theUSA. Federal, state, and local regulations help ensure that noharmful drugs, chemicals, hormones, and antibiotics are usedduring production.http://hmhb.org/pnwg/topics/baby-brain-and-eye-development/

Low Mercury SeafoodMercury occurs naturally in the environment as a result ofvolcanic activity and can also be released into the air throughindustrial emissions. Some long-lived, deepwater fish tend toaccumulate more mercury that other species. For thesereasons, the U.S. Food and Drug Administration (FDA) hasissued a mercury advisory for a very limited target audienceincluding pregnant women, women who may becomepregnant, nursing mothers, and small children. If you are notin this target audience, the advisory does not apply to you. Itis recommended that individuals in the target audience avoid

Seafood has long been recognized as an important component of a healthy diet. Seafood contains high quality, complete

protein and an important array of nutrients, while it is lowin calories, cholesterol, and saturated fats. The health benefitsof omega-3 fatty acids found primarily in fish have beenclearly documented. U.S. farm-raised seafood is animportant center of the plate choice that can replace highcalorie, high saturated fat alternatives. However, fish, otherthan breaded and fried products, is very seldom consumed byAmerican children and many adults for a variety of reasons.

Most health and nutrition organizations recommend thatAmericans increase their consumption of seafood to maintaingood health. In spite of those recommendations, annualseafood consumption in the United States is declining and in2013 it slumped to a 30 year low of 14.4 pounds per capita.That is less than half of the consumption level recommendedby government agencies and health-related organizations.

Omega-3 Fatty AcidsThere are three types of omega-3 fatty acids found in foods.One type is alpha-linoleic acid (ALA) found in some oilsincluding soybean, rapeseed (canola), walnut, and flaxseed oilsand in some green vegetables such as Brussels sprouts, kale,spinach, and greens. The other types of omega-3 fatty acids,eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA),are found primarily in fatty fish and other marine products.EPA and DHA are the most potent fatty acids and providemost of the health benefits that have been studied to date. Thebody does convert some ALA to EPA and DHA, but notefficiently. This is an important point because many health-conscious patients don’t understand that there is an importantdifference between ALA and EPA/DHA. Heart disease and stroke remain the number 1 and number 4causes of death in the United States. Studies indicate thatEPA and DHA may play important roles in reducing thosedeaths.The possible benefits provided by a diet containing EPA andDHA include:

• decreased risk for thrombosis, which can lead to heart attack and stroke.

• decreased triglyceride and remnant lipoprotein levels.• decreased rate of growth of atherosclerotic plaque.• slightly lowered blood pressure.• reduced inflammatory responses• improved endothelial function.

Although many people rely onfish oil or other marine oilsupplements to provideimportant omega-3 fattyacids, actually consuminga fish meal at least twice aweek provides a wealth ofother benefits. Substituting fish orshellfish for other center of the plate choicesthat may be high in calories, cholesterol, and saturated fats canhelp build a healthier lifestyle. Farm-raised salmon, trout, andoysters are excellent sources of EPA and DHA. Dariush Mozaffarian and Eric Rimm of the Harvard Schoolof Public Health calculated that eating about 2 grams perweek of EPA/DHA, about one or two servings of fatty fish aweek, reduces the chances of dying from heart disease by morethan one-third. (1)

Not all Proteins are CreatedEqualComplete or high quality proteins contain all of the essentialamino acids that are necessary for growth and tissue repair.These are the amino acids that cannot be synthesized by thebody and must be ingested as part of the diet. Animal proteinssuch as fish, meat, poultry, cheese and eggs contain thoseessential amino acids. When choosing a high quality sourceof protein, it is important to consider the other nutrients thatcome along with it. Some meats, although they are excellent

U.S. Department of Agriculture (USDA) and Health and HumanServices (HHS) http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf

The Food and Drug Administration (FDA)http://www.fda.gov/ohrms/dockets/dockets/06q0458/06q-0458-sup0001-02.pdf

The American Heart Associationhttps://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Fish-101_UCM_305986_Article.jsp

The American Dietetic Association (ADA)http://www.eatright.org/Public/content.aspx?id=6442463963

Important Information about U.S. Farm-Raised Finfish and Shellfish For Health Care Practitioners

Cardiovascular disease, type-2 diabetes, coronary heart disease,overweight and obesity are rampant in the United States.Attempts to deal with these epidemics by the increased use ofdrugs have resulted in, what many consider to be, an

overmedicated society. Some simplechanges in diet might provide a betteranswer. Given the growing list of positivehealth benefits, it is important that thenutrition and healthcare communitieshave science-based information aboutfarm-raised seafood to share with theirconstituents. Many people who wouldlike to improve their diet havemisconceptions about seafood andthey look to professionals foranswers. It is especially important todevelop good nutrition practices inchildren who will form life-longdietary habits and adults who canbenefit from better heart health.

sources of protein, contain high levels of saturated fats andcholesterol. Other good protein sources like cheese andpeanut butter can be high in calories. The important point isthat seafood is a high quality protein while it is low in calories,cholesterol, and saturated fats. An added benefit is that it iseasier to digest than many other animal proteins because itcontains less connective tissue. The Dietary Guidelines forAmericans 2010 includes a quantitative recommendation of 8or more ounces of seafood per week (less for young children).That is about 20% of the total recommendation for proteinfoods. It is important to choose a variety of seafood ratherthan consuming the same product over and over which canbecome boring.

SodiumThe current recommended limit for daily sodium intake is lessthan 2,300 milligrams for the general adult population andhigher risk groups would benefit by further reducing theirsodium intake to 1,500 milligrams per day. Fish are naturallylow in sodium and even those species with the highest sodiumlevels contain less than 100 milligrams per 3 ounce cookedportion. Most shellfish generally have more sodium, rangingfrom 100 to 500 milligrams per 3 ounce cooked serving.Herbs and spices are flavorful substitutes for added salt. Some processed or frozen seafood products may containsignificantly higher sodium levels. It's a good idea to carefullyread ingredient or nutritional labels for processed products todetermine their sodium content.

High Risk Groups and Raw Fishand ShellfishMolluscan shellfish, including clams, oysters, and mussels, arefilter feeders and can accumulate marine bacteria and viruses.One such type of bacteria, called Vibrio vulnificus, is naturallyoccurring in the marine environment, and is found most oftenin waters of the southern United States during the summermonths. Vibrio vulnificus can also be carried by finfish. In fact,people can also be infected simply by swimming in marinewaters if they have open wounds. These organisms can causefever, chills, vomiting, abdominal pain, nausea and other gas-trointestinal symptoms.In a few high-risk individuals, the symptoms may be moresevere or even life threatening. High risk individuals includethose who may have a compromised or weakened immunesystem because of health conditions such as liver disease(hepatitis, cirrhosis, alcoholism, or cancer), iron overloaddisease (hemochromatosis), diabetes, cancer (includinglymphomas, leukemia, Hodgkin’s disease), chemotherapypatients, HIV infection, and stomach or intestinal problems(decreased stomach acidity), and certain groups such as theelderly, pregnant women and young children. These individualsshould not eat raw or partially cooked finfish or shellfish.Since thoroughly cooking oysters, clams, mussels, and finfishwill destroy the bacteria, they can continue to be enjoyed inmany fully cooked preparations.

11 x 17 Health Care dox_Layout 1 1/24/15 7:33 PM Page 2