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More Information about Assessing Human Health Benefits and Risks Associated with Consumption of Farmed and Wild Seafood
Background
The topic of seafood health and safety is one of the most important and timely issues directly linking the oceans and human health considerations. (Stokstad et al., 2004) Seafood can be a highly nutritious component of the human diet. Although an excellent source of protein and vitamins, it is the long-chained fatty acids found in most seafood that provide a nutritional advantage not found in other food groups. It is these beneficial polyunsaturated fatty acids (PUFAs) that can help prevent cardiovascular disease and are effective in treating inflammatory and autoimmune diseases (Kris-Etherton et al., 2002; Sidhu, 2003; Simopoulos, 2002). Omega-3 fatty acids may also reduce risks of preterm births, contribute to healthy brain development, reduce Alzheimer's risks and even slightly increase cognitive abilities in children (Helland et al., 2003, Morris et al., 2003). While plants can provide some PUFAs, it is the omega-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are responsible for most of the beneficial health effects and they are only formed in animal tissues (Nettleson, 1991). Fish and shellfish are especially rich in these acids and preformed DHA in particular is largely limited to seafood (Mahaffey, 2004). Studies have shown that it is possible to alter the concentration of PUFAs in farmed fish by feeding specially formulated diets (Fair et al., 1993).
On the other hand, problems with bioaccumulation of contaminants in marine organisms can be a real danger. Problems with mercury in fish flesh are well documented. Bioaccumulation of organochlorine compounds in lipids can be a serious concern, and recent studies have suggested that organic contaminants are significantly higher in farmed salmon than in wild-caught salmon (Hites et al., 2004). These contaminants may be a direct result of the bioaccumulation of contaminants contained in the feed supplied to the farmed fish (Hites et al., 2004). Issues related to safety and quality of farmed shrimp have also received much attention, impacting trade between major shrimp-producing countries. This project focuses on marine finfish and shrimp as these are key seafood products consumed in the US. The goal of the present research is twofold. First, the project will survey the health benefits (fatty acid profiles) and risks (contaminant levels) associated with selected farmed and wild sources of fish and shrimp available on the US market. Second, controlled experimental studies will be initiated to explore the effects of diet formulation on the quality and safety of farmed seafood products.
Literature Cited
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Helland, I.B., Smith, L., Saarem, K., Saugstad, O.D., and Drevon, C.A., 2003. Maternal supplementation with very-long-chain n-3 fatty acids during pregnancy and lactation augments children’s IQ at 4 Years of age. Pediatrics, 111(1): e39-e44.
Hites, R.A., Foran, J.A., Carpenter, D.O., Hamilton, M.C., Knuth, B.A., and Schwager, S.J., 2004. Global assessment of organic contaminants in farmed salmon. Science, 303: 226-229.
Kris-Etherton, P.M., Harris, W.S., and Appel, L.J., 2002. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 106: 2747-2757.
Mahaffey, K.R. 2004. Fish and shellfish as dietary sources of methylmercury and the ω-3 fatty acids, eicosahexaenoic acid and docosahexaenoic acid: risks and benefits. Environmental Research, 95: 414-428.
Morris, M.C., Evans, D.A., Bienias, J.L., Tangney, C.C., Bennett, D.A., Wilson, R.S., Aggarwal, N., and Schneider, J., 2003. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Archives of Neurology, 60: 940-946.
Nettleson, J.A. 1991. Omega-3 fatty acids: comparison of plant and seafood sources in human nutrition. Journal of the American Dietetic Association, 91:331-337.
Sidhu, K.S. 2003. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38:336-344.
Simopoulos, A.P. 2002. Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases. Journal of the American College of Nutrition, 21: 495-505.
Stokstad, E., 2004. Salmon survey stokes debate about farmed fish. Science, 303: 154-155.