Seafood and the 2010 Dietary Guidelines

June 7, 2011

Presenter:

Madeleine Sigman-Grant, PhD, RDProfessor and Area Extension Specialist

University of Nevada Cooperative ExtensionModerator:

James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute

Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration• Recording of the June 7, 2011 webinar and PDF download of complete PowerPoint available at:

www.ConAgraFoodsScienceInstitute.com

Seafood and the 2010 Dietary Guidelines

This webinar covered: Reasons seafood consumption is a

recommendation in the 2010 Dietary Guidelines.

Concerns associated with the consumption of seafood.

Steps involved in assisting consumers to make an informed choice about personal seafood consumption.

Four EPA/DHA rich seafood choices that are safe for pregnant women.

Nutri-Bitessm Summary

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Seafood includes fish, shellfish and mollusks (marine and freshwater)

Seafood Specific StatementsSeafood Specific Statements

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For Americans 2 years and older•Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. • Increase the amount and variety of seafood

consumed by choosing seafood in place of some meat and poultry.

Women who are pregnant or breastfeeding• Consume 8 to 12 ounces of seafood per week from a variety of seafood types. • Due to the high methyl mercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, king mackerel

Current food sources: DHA/EPACurrent food sources: DHA/EPA*71% from seafood

53% other fish and fish mixed dishes13% from shrimp and shrimp mixed dishes 5% from tuna and tuna mixed dishes

14% from chicken and chicken mixed dishes

6% from eggs and egg mixed dishes

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*NHANES, 2005-2006

Top 10 Seafood Species/capita U.S. Intake, 2009 Top 10 Seafood Species/capita U.S. Intake, 2009

1) Shrimp 4.10 pounds2) Canned tuna 2.50 pounds3) Salmon 2.04 pounds 4) Alaska Pollock 1.45 pounds 5) Tilapia 1.21 pounds 6) Catfish 0.85 pounds 7) Crab 0.59 pounds 8) Cod 0.42 pounds 9) Clams 0.41 pounds 10)Pangasius (catfish) 0.36 pounds

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Seafood data obtained from National Oceanic and Atmospheric Association (NOAA), written communication

Chicken – average annual amount eaten > 85

pounds

American Meat Institute http://www.meatami.com/ht/a/GetDocumentAction/i/48781 )

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EPAEPA++DHADHA(g)(g)

in 3-oz in 3-oz servingserving

Source: IOM, Seafood Choices:

Balancing Benefits and Risks, 2007

Seafood Seafood n-3 n-3 fatty acids and risk of CVDfatty acids and risk of CVDCompared with little or no fish intake,

moderate consumption (average of 250 mg/d EPA plus DHA) is associated with reduced risk of cardiac mortality from CHD or sudden death in persons with or without CVD

This level of intake equates to two (4-oz) servings /wk of seafood

Impact on CVD protection is not substantially further reduced by greater intake

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Potential Risks of SeafoodPotential Risks of SeafoodEnvironmental Contaminants (alone or

simultaneously) – some are only of concern to pregnant or lactating women and young children; others impact all

Food borne illnesses – concern to all, particularly pregnant and lactating women, children and those with compromised immune systems

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Barriers and Challenges Barriers and Challenges to Seafood Consumptionto Seafood ConsumptionDepleting suppliesFarm raised fishAvailability CostAcceptability

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Making Informed Seafood ChoicesMaking Informed Seafood ChoicesInitial DeterminationsAGEGENDER

If female, determine PHYSIOLOGICAL STATE

Does consumer eat locally caught seafood

Does consumer eat raw seafoodNow you are ready to explain theBenefitsRisks

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Minimizing Risks Minimizing Risks CHILDREN

Avoid known sources of contaminated seafood Follow all

fish advisories

Choose a variety of species

Avoid raw and undercooked seafood

DO NOT EAT tilefish, shark, swordfish, king mackerel

Eat only 6 ounces of white (albacore tuna) per week

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ADULT MALES Avoid known

sources of contaminated seafood Follow all

fish advisories

Choose a variety of species

Avoid raw and undercooked seafood

If eating raw or undercooked seafood, choose seafood that was previously frozen (kills parasites) and handle safely

WOMEN non pg/bf

Avoid known sources of contaminated seafood Follow all

fish advisories

Choose a variety of species

Avoid raw and undercooked seafood

If eating raw or undercooked seafood, choose seafood that was previously frozen (kills parasites) and handle safely

WOMEN – pg/bf Avoid known

sources of contaminated seafood Follow all fish

advisories Choose a variety

of species Avoid raw and

undercooked seafood

Thoroughly cook all seafood (including refrigerated types of seafood, e.g. lox, smoked trout)

DO NOT EAT tilefish, shark, swordfish, king mackerel

Eat only 6 ounces of white (albacore tuna) per week

DGAC Maximizing BenefitsDGAC Maximizing BenefitsConsume an average of 250 milligrams per

day of n-3 fatty acids from marine sources (DHA and EPA)

Eat two servings of a variety seafood per week (4 oz. cooked, edible seafood/serving)

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For more informationFor more informationwww.dietaryguidelines.govhttp://www.iom.edu/Reports/2006/Seafood-

Choices-Balancing-Benefits-and-Risks.aspxhttp://water.epa.gov/scitech/swguidance/

fishshellfish/fishadvisories/advisories_index.cfm

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