Seafood and the 2010 Dietary Guidelines June 7, 2011

1. Seafood and the 2010 Dietary GuidelinesJune 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

2. 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. WHY SEAFOOD? Source of protein and other nutrients Low in solid fats High is oils: n – 3 FATTY ACIDS • Seafoodincludes fish, shellfish and mollusks (marine and freshwater)

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

5. Current food sources: DHA/EPA* *NHANES, 2005-2006 • 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

6. Top 10 Seafood Species/capita U.S. Intake, 2009 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 ) 1) Shrimp 4.10 pounds 2) Canned tuna 2.50 pounds 3) 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

7. EPA+DHA (g) in 3-oz serving Source: IOM, Seafood Choices: Balancing Benefits and Risks, 2007

8. Seafood n-3 fatty acids and risk of CVD Compared 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

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

10. Barriers and Challenges to Seafood Consumption • Depleting supplies • Farm raised fish • Availability • Cost • Acceptability

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

12. Minimizing Risks 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 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 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

13. DGAC Maximizing Benefits • Consume 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)

14. 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