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:
www.ConAgraFoodsScienceInstitute.com
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.
 Seafood includes fish, shellfish and mollusks
(marine and freshwater)
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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
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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
*NHANES, 2005-2006
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Top 10 Seafood Species/capita U.S. Intake, 2009
1) Shrimp
2) Canned tuna
3) Salmon
4) Alaska Pollock
5) Tilapia
6) Catfish
7) Crab
8) Cod
9) Clams
10)Pangasius (catfish)
4.10 pounds
2.50 pounds
2.04 pounds
1.45 pounds
1.21 pounds
0.85 pounds
0.59 pounds
0.42 pounds
0.41 pounds
0.36 pounds
Seafood data obtained from National Oceanic and Atmospheric Association (NOAA),
written communication
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EPA+DHA
(g)
in 3-oz
serving
Source: IOM,
Seafood Choices:
Balancing Benefits and
Risks, 2007
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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
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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
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Barriers and Challenges
to Seafood Consumption





Depleting supplies
Farm raised fish
Availability
Cost
Acceptability
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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
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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
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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)
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For more information
 www.dietaryguidelines.gov
 http://www.iom.edu/Reports/2006/Seafood-Choices-
Balancing-Benefits-and-Risks.aspx
 http://water.epa.gov/scitech/swguidance/fishshellfish
/fishadvisories/advisories_index.cfm
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