how much seafood should we eat?
A Dutch study published in May 1985 in the New England Journal of Medicine concluded that “the consumption of as little as one or two fish dishes a week may be of preventive value in relation to heart disease”. These findings were echoed by scientists who gathered at a two-day conference on seafood and health in November 1985. They agreed that eating several seafood meals a week is a good way to cut your risk of heart disease. “I have no qualms about the American public eating three or even four meals of fish a week,” said Dr. William Castelli, director of the Framingham Heart Study. Protein Proteins are large molecules composed primarily of amino acids. Our body’s digestive enzymes break down the protein we consume to release amino acids, which are in turn used to make new proteins for the body to use for growth and maintenance. There are nine amino acids which the body cannot manufacture; we must get them from food. They are called essential amino acids. Seafood contains all nine ess
A Dutch study published in May 1985 in The New England Journal of Medicine concluded that “the consumption of as little as one or two fish dishes a week may be of preventive value in relation to coronary heart disease.” These findings were echoed by scientists who gathered at a two-day conference on seafood and health in November 1985. They agreed that eating several seafood meals a week is a good way to cut your risk of heart disease. “I have no qualms about the American public eating three or even four meals of fish a week,” said Dr. William Castelli, director of the Framingham Heart Study. “Do Your Health a Favor Eat Seafood” Fresh seafood is an excellent source of proteins, a good source of minerals, and some vitamins, and its is low in fats, cholesterol, and sodium. In general, seafood is one of the most nutritionally balanced foods. A seafood diet helps control weight and goes a long way toward preventing heart disease. Besides, a seafood diet is a delicious way to accomplish hea
Different values exist in the scientific literature for what is the “ideal” daily or weekly intake of EPA and DHA for human health. Government advice varies considerably between countries. However, as a general rule, a healthy diet is generally assumed to include 1-2 fish per week, especially fatty fish. The International Society for the Study of Fatty Acids and Lipids (ISSFAL) suggests an uptake of 500 mg of EPA + DHA per day or 3.5 g per week provides enhanced cardiac health in adults. In its 2004 report “Advice on Fish Consumption – Benefits and Risks”, the UK Scientific Advisory Committee on Nutrition (SACN) concluded that the majority of the UK population does not consume enough fish, particularly oily fish, and should be encouraged to increase consumption. The Inter-Committee Subgroup endorsed the Committee on Medical Aspects of Food Policy (COMA) 1994 population guideline recommendation that people should eat at least two portions of fish a week, of which one should be oily. Con
Most of the fish and shellfish we’ll find in our stores and on restaurant menus is considered “healthy choices,” according to the DOH. Only a handful of fish should be eaten “rarely, if at all” (these include king mackerel, marlin, shark, swordfish, tilefish and tuna steak). Depending on your “healthy choice,” if you’re looking to reduce exposure to toxins, you can safely eat anywhere from one to three seafood meals per week. Portion-wise, an adult meal size is eight ounces (uncooked); a child’s is half that. Those figures are based on a 160-pound adult and an 80-pound child. Add or subtract one ounce for every 20-pound difference in body weight. Can’t do the math? Do this: remember that a seafood meal appropriate for your body size is approximately the size and thickness of your hand. So, if you’ve got a small hand, eat a smaller portion. Got a big mitt? Throw another shrimp — or two — on the barbie. Q: What about mercury in canned tuna? A: Canned light tuna (skipjack) is a “healthy c
A Dutch study published in May 1985 in The New England Journal of Medicine concluded that “the consumption of as little as one or two fish dishes a week may be of preventive value in relation to coronary heart disease.” These findings were echoed by scientists who gathered at a two-day conference on seafood and health in November 1985. They agreed that eating several seafood meals a week is a good way to cut your risk of heart disease. “I have no qualms about the American public eating three or even four meals of fish a week,” said Dr. William Castelli, director of the Framingham Heart Study.
