1. Seafood and the 2010 Dietary Guidelines June 7, 2011
Presenter:
Madeleine Sigman-Grant, PhD, RD
Professor and Area Extension Specialist
University of Nevada Cooperative Extension
Moderator:
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:

2. Seafood and the 2010 Dietary Guidelines
Nutri-Bitessm Summary
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.

3. Source of protein and other nutrients High is oils: n – 3 FATTY ACIDS
WHY SEAFOOD?
Source of protein and other nutrients
Low in solid fats
High is oils: n – 3 FATTY ACIDS
Seafood includes fish, shellfish and mollusks (marine and freshwater)
So, why did the DGAC address seafood?
In addition to being excellent sources of high-quality protein, seafood is low in saturated and trans fats. Even more important is the fact that seafood is an excellent source of n-3 fatty acids.

4. Seafood Specific Statements
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
When you go to the Dietary Guidelines website and review the Executive Summary, you will note there is a section that lists foods and nutrients to increase. Included in the list are these seafood specific statements.
This one and the next are found under the protein foods section.

5. Current food sources: DHA/EPA*
71% from seafood
53% other fish and fish mixed dishes
13% 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
While these are the primary sources of n-3 fatty acids in the American diet, the amount consumed does not provide the suggested 250 mg/day needed for health.
Indeed, it has been estimated that on a daily basis Americans only consume about mg.
*NHANES,

6. Top 10 Seafood Species/capita U.S. Intake, 2009
1) Shrimp pounds 2) Canned tuna pounds 3) Salmon pounds ) Alaska Pollock pounds ) Tilapia pounds ) Catfish pounds ) Crab pounds ) Cod pounds ) Clams pounds )Pangasius (catfish) 0.36 pounds
The information contained in this list was provided by the National Oceanic and Atmospheric Association, which is the federal agency responsible for the conditions of oceans.
Seafood data obtained from National Oceanic and Atmospheric Association (NOAA), written communication
Chicken – average annual amount eaten > 85 pounds
American Meat Institute )

7. Seafood Choices: Balancing Benefits and Risks, 2007
EPA+DHA
(g)
in 3-oz serving
Source: IOM,
Seafood Choices: Balancing Benefits and Risks, 2007
This is a chart taken from the IOM Committee’s work. The n-3 content is shown in grams ranked from highest to lowest. Cold water fish (salmon and trout) have the highest levels of n-3 fatty acids, although oysters (a mollusk) also contains a large amount. The list includes both wild and farm-raised types of seafood.
The red bars indicate large predatory seafood containing high levels of methyl-mercury. This pollutant is a particular concern to pregnant and breastfeeding women and to children. However, as seen in the previous slides, these varieties are not frequently consumed by Americans.
There is a variety of n-3 fatty acid containing fish that is frequently eaten in the US – albacore (white) tuna, represented by the yellow bar.
We will be reviewing this chart later on in the presentation.

8. Seafood n-3 fatty acids and risk of CVD
Compared with little or no fish intake, moderate consumption (~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 high n-3 containing seafood
Impact on CVD protection is not substantially further reduced by greater intake
The conclusion of the DGA committee was that the strength of the new evidence warranted attention by adding a seafood recommendation. In fact, as sometimes the very first evidence of CVD appears as a fatality (from stroke or heart attack), it is critical to make the recommendation.
Although, the absolute coronary heart disease (CVD) mortality rates vary more than 100-fold across different populations (due to differences in age, prior CHD, and other risk factors), the relative effects of intake of fish are consistent, whether for primary or secondary prevention, for cohort studies or randomized trials, or for comparing populations at higher or lower absolute risk.
The DGAC assumed an intake of 250 mg/d of EPA plus DHA could be obtained by eating 2, 4-oz servings of high n-3 fish per week.
They also concluded that eating any more n-3 fish/week would NOT enhance the protective effect.

9. Potential Risks of Seafood
Environmental 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
I have presented the benefits found with consuming seafood, and hence the rationale for the Committee to include seafood in its specific recommendations.
But, as with most issues we face, little occurs without some risks.
For seafood there are two main risks: contamination of seafood by environmental substances and food borne illness.
Furthermore, some risks impact everyone and others may only impact a specific population.
Both these categories of risk can be minimized but should not be neglected.

10. Barriers and Challenges to Seafood Consumption
Depleting supplies
Farm raised fish
Availability
Cost
Acceptability
When we get to the consumer level, the barriers to increasing seafood consumption reflect similar barriers for accessing other foods.
Coastal communities or those near inland water supplies have greater access to seafood at lower costs. In these areas, seafood is common and quite acceptable.
However, in many areas across the US, seafood is expensive and fresh seafood may not be available.
In addition to unacceptable taste of some seafood, the smell and appearance may turn off many consumers.

11. Making Informed Seafood Choices
Initial Determinations
AGE
GENDER
If female, determine PHYSIOLOGICAL STATE
Does consumer eat locally caught seafood
Does consumer eat raw seafood
Now you are ready to explain the
Benefits
Risks
Now, find the accompanying paper and let’s assume you are addressing a patient or a group of consumers. They want to know what they should do. They have heard about increasing seafood consumption but have also heard about all the risks.
The IOM committee put together this decision tree to help consumers make appropriate choices. I altered the original schema to reflect the 2010 DGAC recommendations.
Let’s walk through the decision-making process systematically.
First of all, the age of the patient or consumer must be determined. Once the age is established, gender must be considered. If the patient or consumer is female, further assessment must be made to determine if she is pregnant or breastfeeding.
Once these factors are known, the next step is determining if the person eats locally caught seafood and/or eats raw or undercooked seafood.
Now your can begin to counsel.

12. 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
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
But here is how these risks can be minimized.

13. DGAC Maximizing Benefits
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)
Many of us work with families, or with the food purchasing gatekeeper. It is important that consumers understand that while there is a universal recommendation to increase seafood consumption, they must approach this in a thoughtful manner.
Every family member will benefit; pregnant and lactating women and children under 12 need to be more selective than adults and older children.
For consumers: Choosing a variety of seafood types and learning how to cook seafood properly to enhance the delicate flavors and reduce food-borne illness will reduce risk of chronic disease.
For industry: Employing best practices in aquaculture will ensure healthy seafood can be readily available and affordable to all consumers.

14. For more information www.dietaryguidelines.gov