Saving Seafood

FDA unconcerned about PFAS levels found in processed seafood

August 26, 2021 — The U.S. Food and Drug Administration’s first survey of per- and poly-fluoroalkyl substances (PFAS) in processed foods has found levels of the chemicals in certain seafood items. But the agency said it is not concerned about the discovery.

PFAS are found in numerous consumer and industrial products, and are used due to their resistance to grease, oil, water, and heat, the FDA said in a press release. PFAs have been nicknamed “forever chemicals” because they take thousands of years to degrade and because they can accumulate in people’s bodies. The U.S. Department of Health and Human Services Agency for Toxic Substances and Disease Registry lists increased cancer risks; disturbances to the immune system; higher rates of thyroid disease and liver problems, interference with a woman’s chance of getting pregnant; and disruptions to the normal growth, learning, and behavior of infants and children as some of the effects of exposure to PFAs.

Read the full story at Seafood Source

New 2020-2025 Dietary Guidelines Reveal Americans of All Ages Need to Eat More Seafood

December 29, 2020 — The following was released by the National Fisheries Institute:

The United States Departments of Agriculture (USDA) and Health and Human Services (HHS) 2020-2025 Dietary Guidelines for Americans (DGA) highlight the benefits of eating seafood beginning at around age 6 months and continuing through all stages of life. The latest DGA recommend Americans of all ages—particularly kids and pregnant women—eat seafood at least twiceweekly, a goal that 94% of children and 80% of adults currently do not meet.

Versatile and convenient, seafood provides numerous health benefits throughout the entire life span. The DGA encourage that adults and children eat seafood 2-3 times each week for the following benefits:

  • Seafood consumed regularly during pregnancy can help with brain development in babies.
  • Seafood starting at around age 6 months provides critical nutrients like iron, omega-3s and choline that support brain development and immunity for babies and toddlers.  Additionally, starting seafood early can also help shape lifelong taste preferences, as well as healthful food choices.
  • For adults, seafood provides protein, calcium and vitamin D, which help strengthen bones and maintain muscle mass.

“The biggest takeaway for me from the updated Guidelines is to start serving seafood early,” said Rima Kleiner, MS, RD, registered dietitian with the National Fisheries Institute. “Learning to love seafood as a child is the gift that keeps on giving because of its lifetime of health benefits.  Now, we need to get to work inspiring people with delicious ideas for how to eat more fish.”

USDA recommends families start simple when working toward meeting the new Dietary Guidelines by merely keeping seafood on hand. “Seafood, such as canned salmon, tuna or crab and frozen fish, is quick and easy to prepare,” USDA advises, a point particularly relevant during the pandemic when grocery runs may be fewer and farther between.

Another resource for family-friendly seafood meal ideas is NFI’s award-winning Dish on Fish blog and the newly-launched free e-cookbook, “Everyday Seafood,” which contains 53 original, kid-approved and easy-to-cook seafood recipes. “Because of the pandemic, more Americans are eating at home and trying recipes and dishes they may not have made in the past, including fish,” said Kleiner. “We hope to build on this momentum by offering tips, tricks and recipes designed for all levels of home cooks, types of cooking appliances and taste preferences. There are so many paths by which people can meet the DGA recommendation of 2-3 seafood meals per week.”

Pro-seafood scientists push to knock mercury warnings out of US Dietary Guidelines

September 23, 2019 — More than a dozen seafood-loving scientists are working to make the message contained in the US’ next update of its “Dietary Guidelines for Americans” even stronger when it comes to encouraging consumption by pregnant mothers and young children.

Their lengthy research paper, which cites some 40 studies that paint a very positive picture of seafood, is expected to be published within weeks in a peer-reviewed journal. Immediately after, the group plans to share its meta-study with the 2020-2025 Dietary Guidelines Advisory Committee, another 20 academics that make recommendations to the US departments of Agriculture and Health and Human Services (USDA and HHS), about what should go into the document that has the most influence when it comes establishing nutrition policy in the country.

The hope: USDA and HHS altogether strike the current document’s mercury warnings and also the suggestion that seafood consumption be limited to 12 ounces per week from the language.

Read the full story at Undercurrent News

HHS and USDA Release New Dietary Guidelines

WASHINGTON — Jan. 7, 2016 – The following was released by the USDA: 

Secretary of Health and Human Services Sylvia M. Burwell and Secretary of Agriculture Tom Vilsack today released updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension, and heart disease. The 2015-2020 Dietary Guidelines for Americans is the nation’s trusted resource for evidence-based nutrition recommendations and serves to provide the general public, as well as policy makers and health professionals with the information they need to help the public make informed choices about their diets at home, school, work and in their communities.

“Protecting the health of the American public includes empowering them with the tools they need to make healthy choices in their daily lives,” said Secretary Burwell. “By focusing on small shifts in what we eat and drink, eating healthy becomes more manageable. The Dietary Guidelines provide science-based recommendations on food and nutrition so people can make decisions that may help keep their weight under control, and prevent chronic conditions, like Type 2 diabetes, hypertension, and heart disease.”

The newly released 8th edition of the Dietary Guidelines reflects advancements in scientific understanding about healthy eating choices and health outcomes over a lifetime. This edition recognizes the importance of focusing not on individual nutrients or foods in isolation, but on the variety of what people eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.

“The Dietary Guidelines for Americans is one of many important tools that help to support a healthier next generation of Americans,” said Secretary Vilsack. “The latest edition of the Dietary Guidelines provides individuals with the flexibility to make healthy food choices that are right for them and their families and take advantage of the diversity of products available, thanks to America’s farmers and ranchers.”

The specific recommendations fit into five overarching guidelines in the new edition:

  • Follow a healthy eating pattern across the lifespan. Eating patterns are the combination of foods and drinks that a person eats over time.
  • Focus on variety, nutrient-dense foods, and amount
  • Limit calories from added sugars and saturated fats, and reduce sodium intake
  • Shift to healthier food and beverage choices
  • Support healthy eating patterns for all

Healthy eating patterns include a variety of nutritious foods like vegetables, fruits, grains, low-fat and fat-free dairy, lean meats and other protein foods and oils, while limiting saturated fats, trans fats, added sugars and sodium. A healthy eating pattern is adaptable to a person’s taste preferences, traditions, culture and budget.

Importantly, the guidelines suggest Americans should consume:

  • A variety of vegetables, including dark green, red and orange, legumes (beans and peas), starchy and other vegetables
  • Fruits, especially whole fruits
  • Grains, at least half of which are whole grains
  • Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
  • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds
  • Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean, and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados.

Further, Americans should be encouraged to consume:

  • Less than 10 percent of calories per day from added sugars. ChooseMyPlate.gov provides more information about added sugars, which are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits.
  • Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.
  • Less than 2,300 milligrams (mg) per day of sodium for people over the age of 14 years and less for those younger. The Nutrition Facts label is a helpful tool to check for sodium, especially in processed foods like pizza, pasta dishes, sauces, and soups.
  • Based on a review of current scientific evidence on nutrition, the 2015 edition includes updated guidance on topics such as added sugars, sodium, and cholesterol and new information on caffeine. For example, the 2015-2020 Dietary Guidelines is the first edition to recommend a quantitative limit to consume less than 10 percent of calories from added sugars. This edition also reaffirms guidance about the core building blocks of a healthy lifestyle that have remained consistent over the past several editions, and suggests there is still work to be done to encourage more Americans to follow the recommendations outlined in the Dietary Guidelines.

The 2015-2020 Dietary Guidelines was informed by the recommendations of the 2015 Dietary Guidelines Advisory Committee, which was composed of prestigious researchers in the fields of nutrition, health, and medicine, and by consideration of public and federal agency comments.

Since 1980, HHS and USDA have shared a responsibility to the American public to ensure that advancements in scientific understanding about the role of nutrition in health are incorporated into the Dietary Guidelines, which is updated every five years. USDA has also released updates for consumers on ChooseMyPlate.gov, and new resources will soon be available on Health.gov from HHS that will help health professionals support their clients and patients in making healthy choices.

The 2015-2020 Dietary Guidelines for Americans is available at dietaryguidelines.gov.

Read a PDF of the release