Seafood Choices Balancing Benefits and Risks (2007) / Chapter Skim
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2 Consumption Patterns and Composition of Seafood
2 Consumption Patterns and Composition of Seafood
Pages 30-66
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Per capita seafood consumption is calculated by the National Marine Fisheries Service (NMFS) of the Department of Commerce using a disappearance model.
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As shown in Figure 2-1, seafood consumption has increased since 1909, with notable exceptions during the Depression and the Second World War. In 2003, per capita seafood consumption was 16.3 pounds per person (Source: http://www.ers.usda.
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Table 2-1 shows estimated US per capita consumption calculated from disappearance data by type of seafood for 1994 and 2004. Over this decade, shrimp and tuna remained the most frequently consumed seafood; the top TABLE 2-2 Percentage of Persons (Aged 2 and Older)
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(1980) reported that most regional differences in seafood consumption were attributable to freshwater and shellfish.
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These data suggest that seafood consumption for most individuals in the population is below targeted intake levels. Further, the committee recognizes that because of limitations in the supply of available seafood along with reported seafood consumption pat
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CONSUMPTION PATTERNS AND COMPOSITION OF SEAFOOD BOX 2-1 Tuna: White vs. Light Tuna is the most popular fish used for canning and is the second most con sumed type of seafood in the United States.
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SOURCE: CDC/NCHS, 1999–2002. terns for most Americans, it is unlikely that targeted intake levels will be achieved on a population-wide scale.
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. Some of these population groups may have higher exposure to contaminants as a result of their seafood consumption practices.
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Multiethnic Cohort Study The Multiethnic Cohort (MEC) Study is a large, population-based study designed to assess variations in specific rates of cancer occurrence among various ethnic groups and to characterize both environmental and genetic factors contributing to cancer incidence.
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While these data are not representative of every ethnic group in the United States, and there is large variation in intakes among all groups; the means suggest there may be higher intakes among Native Hawaiians and Japanese Americans than among African Americans, Latinos, and Whites. Asian American Populations Among Asian American and Pacific Island members of the population in the contiguous United States, seafood consumption is an important aspect of cultural behavior.
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Among the types of seafood consumed by First Nations communities, salmon was the most popular; 95 percent of respondents reported consuming salmon each year and an average of 42 percent of all seafood meals consisted of salmon. Availability of data on seafood consumption practices among Alaskan Natives and other Northern Dwellers is limited.
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(2001) reported that among Inuit women of childbearing age, about 80 percent consumed fish at least once per week and the average frequency of consumption of fish meals was 3.3 times per week.
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. As mentioned previously, per capita seafood consumption was 16.6 pounds in 2004 (NMFS, 2005a)
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species, although not all are wild-caught. Current seafood consumption patterns are beginning to lead to reductions in supply for some species that will influence future availability and price.
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Waugh, Deputy Executive Director, South Atlantic Fishery Management Council, January 10, 2006. recreational fishery is exerting a large impact on certain popular seafood selections.
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The benefits of these two fatty acids are described in detail in Chapter 3. The following discussion provides information about sources and consumption patterns of EPA/DHA.
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Fat (g) FISH Tuna, canned, light, packed in water 116 25.51 0.82 Tuna, canned, white, packed in water 128 23.62 2.97 Shrimp, mixed species, cooked, moist heat 99 20.91 1.08 Salmon, Atlantic, farmed, cooked, dry heat 206 22.10 12.35 Pollock, Atlantic, cooked, dry heat 118 24.92 1.26 Catfish, channel, farmed, cooked, dry heat 152 18.72 8.02 Cod, Atlantic, cooked, dry heat 105 22.83 0.86 Crab, blue, cooked, moist heat 102 20.20 1.77 Halibut, Atlantic and Pacific, cooked, dry heat 140 26.69 2.94 BEEF Ground beef, 80% lean, patty, cooked, broiled 271 25.75 17.82 Eye of round roast, all grades, trimmed to 1/8" fat, cooked 208 28.31 9.65 Top sirloin, all grades, trimmed to 1/8" fat, cooked, broiled 243 26.96 14.23 PORK Cured ham, boneless, regular, roasted 178 22.62 9.02 Pork loin, center rib, boneless, cooked, roasted 252 26.99 15.15 Ground fresh pork, cooked 297 25.69 20.77 POULTRY Chicken breast, meat and skin, cooked, roastedb 197 29.80 7.78 Chicken breast, meat only, cooked, roastedb 165 31.02 3.57 Turkey, meat and skin, cooked, roasted 208 28.10 9.73 Turkey, ground, cooked 235 27.36 13.15 SAUSAGES AND LUNCHEON MEATS Frankfurter, meat 290 10.26 25.76 Frankfurter, beef 330 11.24 29.57 Turkey roll, light meat 147 18.70 7.22 Bologna, beef and pork 308 15.20 24.59 OTHER Egg, poachedb 147 12.53 9.90 Egg, omegac 125 10.00 10.00 Walnuts, English 654 15.23 65.21 Seeds, flaxseed 534 18.29 42.16 aTotal 18:3 fatty acid.
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to have a fatty acid profile similar to that of wild salmon. Feeding diets that are high in fish oil for a period prior to harvest elevates levels of EPA and DHA in farmed salmon previously fed vegetable oils during part of their growing period (Bell et al., 2003)
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Not surprisingly, various seafood types are among the major contributors of both fatty acids. What might not be expected, however, is that chicken and eggs contributed measurable amounts to EPA intake over this time period.
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, and EPA and DHA Combined Age (years) and Sex All 2–5 6–11 12–19 Individuals Aged 2 and Males and Males and Statistic Over Females Females Males Females Number in sample 17,107 1521 2098 2244 2261 g Linolenic fatty acid Mean 1.41 0.90 1.16 1.49 1.23 SEM 0.01 0.02 0.03 0.04 0.03 mg Eicosapentaenoic fatty acid (EPA)
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. The feed ingredients most frequently used to increase the long-chain polyunsaturated fatty acid (LCPUFA)
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, similar to the level produced by feeding 1.5 percent fish oil. Non-Animal Sources of Omega-3 Fatty Acids It is important for consumers to understand that there are different sources of omega-3 fatty acids.
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aIncludes mixed dishes composed mainly of this item. bNew data forthcoming show most nutrient levels comparable to earlier sample, but EPA/DHA levels as undetectable.
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forecast a market growth of 14–16 percent annually for fish-oil supplements compared to the industry's supplement average of 13 percent. Fish oils used as food ingredients and dietary supplements are derived from a variety of different fish and are processed in different ways; consequently, their fatty acid profiles differ, especially in their content of the principal omega-3 fatty acids, EPA and DHA.
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A variety of fatty acids other than EPA and DHA are also found in fish oils. While these oils are generally lower in saturated fatty acids than other animal-derived fats and oils, they do contain about 20–25 percent saturated fatty acids by weight, as well as from about 20 to about 55 percent monounsaturated fatty acids (Table 2-12)
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SEAFOOD ChOICES TABLE 2-13 Methylmercury Concentrations in Seafood Mercury Concentration (ppm) a Marketc Sourceb Seafood Type Mean Median Min Max (%)
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. cMarket share calculation based on 2001 National Marine Fisheries Service published landings data (NMFS, 2002)
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Table 2-14 shows estimated DLC levels in seafood from the FDA Total Diet Study Market Basket Survey. The reported values differ from 2001 through 2004, in part because of changes in analytical detection techniques.
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FINDINGS 1. Seafood is a primary source of the omega-3 long-chain polyunsaturated fatty acids (LCPUFA)
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Recommendation 3: Additional data is needed to assess benefits and risks associated with seafood consumption within the same population or population subgroup.
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2002. N-3 polyunsaturated fatty acids in coro nary heart disease: A meta-analysis of randomized controlled trials.
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1999. Chapter 7: Fatty acids in poultry and egg products.
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1989. Omega-3 fatty acid levels and general performance of commercial broilers fed practical levels of redfish meal.
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2005. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources.
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1990. Effects of two types of fish oil supplements on serum lipids and plasma phospholipid fatty acids in coronary artery disease.
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2005. Step wise engineering to produce high yields of very long-chain polyunsaturated fatty acids in plants.
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