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Seafood Consumption and Health  [cached]
Hasan Huseyin Atar,Zayde Alcicek
TAF Preventive Medicine Bulletin , 2009,
Abstract: This study discussed relationship between healthy life and seafood consumption. Seafood consumption provide with predicting some chronic diseases, regular diet and a healthy eating habit. Fish and seafood have been promoted as healthy eating by health organizations in many countries all over the world. Seafood includes many important fatty acids, proteins, vitamins and minerals. These have been shown to cause significant biochemical and physiological changes in the body. Especially omega 3 and omega 6 fatty acids have been prevented some major diseases; such as CHD, cancer. [TAF Prev Med Bull. 2009; 8(2): 173-176]
Seafood Consumption and Components for Health
Ryota Hosomi,Munehiro Yoshida,Kenji Fukunaga
Global Journal of Health Science , 2012, DOI: 10.5539/gjhs.v4n3p72
Abstract: In recent years, in developed countries and around the world, lifestyle-related diseases have become a serious problem. Numerous epidemiological studies and clinical trials have demonstrated that diet is one of the major factors that influences susceptibility to lifestyle-related diseases, especially the middle-senile state. Studies examining dietary habits have revealed the health benefits of seafood consumption. Seafood contains functional components that are not present in terrestrial organisms. These components include n-3-polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexsaenoic acid, which aid in the prevention of arteriosclerotic and thrombotic disease. In addition, seafood is a superior source of various nutrients, such as protein, amino acids, fiber, vitamins, and minerals. This review focuses on the components derived from seafood and examines the significant role they play in the maintenance and promotion of health. Keywords: Seafood consumption, Fish, Polyunsaturated fatty acid, Health function, Cardiovascular disease.
Establishment of a seafood index to assess the seafood consumption in pregnant women  [cached]
Maria W. Markhus,Ingvild E. Graff,Lisbeth Dahl,Camilla F. Seldal
Food & Nutrition Research , 2013, DOI: 10.3402/fnr.v57i0.19272
Abstract: Background: Seafood (fish and shellfish) is an excellent source of several essential nutrients for pregnant and lactating women. A short food frequency questionnaire (FFQ) that can be used to quantitatively estimate seafood consumption would be a valuable tool to assess seafood consumption in this group. Currently there is no such validated FFQ in Norway. Objective: The objective of this study was to establish and validate a seafood index from a seafood FFQ against blood biomarkers (the omega-3 index, the omega-3 HUFA score, and serum 25OH vitamin D). Design: We assessed maternal seafood consumption during the 28th gestation week in healthy Norwegian women (n=54) with a seafood FFQ. A seafood index was developed to convert ordinal frequency data from the FFQ into numerical scale data. The following blood biomarkers were used as a validation method: omega-3 index, omega-3 HUFA score, and the serum 25OH vitamin D. Results: The reported frequency of seafood as dinner and as spread was strongly correlated with the estimated frequencies of seafood as dinner and as spread. This indicated that the seafood index is a valuable tool to aggregate reported frequencies from the seafood FFQ. The seafood index composed of the frequency of seafood consumption and intake of omega-3 supplements, termed the total seafood index, correlated positively with the omega-3 index, omega-3 HUFA score, and 25OH vitamin D. Conclusion: We established and validated a seafood index from a seafood FFQ. The developed seafood index can be used when studying health effects of seafood consumption in large populations. This seafood FFQ captures seafood consumption and omega-3 supplement intake considerably well in a group of pregnant women.
Changes in Marine Seafood Consumption in Tokyo, Japan  [cached]
Tatiana Maria Cecy Gadda,Peter John Marcotullio
Desenvolvimento e Meio Ambiente , 2012,
Abstract: This article examines the historical trends of Tokyo’s marine seafood consumption and tensions over how to promote urban sustainable consumption. Despite overwhelming evidence that global fish stocks are depleting, the Tokyo Metropolitan Government has not advanced an agenda to directly support sustainable seafood consumption. In this vacuum national government policies, increasing wealth, changes in preferences and private initiatives have promoted the consumption of ever larger amounts of seafood. Notwithstanding these forces, however, consumption patterns since the 1970s have changed in unpredictable ways. The per capita proportion consumed of prized, high trophic level and high status seafood, such as carnivorous fish, is declining while the consumption of other types of seafood from lower trophic levels is increasing. Moreover, seafood prices seem to play little role in these trends. Despite their great wealth and the forces that are promoting increased consumption, those living in Tokyo cannot overcome the biophysical limits posed by increasing depleted marine stocks. These results suggest an urgent need to begin implementing policies that will help lower seafood consumption at the local, national and global level to protect this resource for future generations.
Red Meat, White Meat and Seafood Consumption Patterns in Turkey
M. Kamil Dilek,Hamdi Aydin,Kemal Aydin
Journal of Animal and Veterinary Advances , 2012, DOI: 10.3923/javaa.2011.858.864
Abstract: This study explorers consumption of red meat, white meat and seafood in Turkey by utilizing the raw data of Household Budget and Consumption Expenditures survey conducted by Turkish Statistical Institution in the years 2003-2006. A total of 51.423 households expenditure of red meat, white meat and seafood pattern were analyzed with regards to income, education, occupation, rural-urban, gender and household size. According to results within 4 years period in average 50% of the householders in Turkey consumed red meat, 70% of them consumed white meat and 33% of them consumed seafood. In terms of mean monthly expenditure of red meat, white meat and seafood was 41, 12 and 9 TL, respectively. Overall, preference and consumption of these three food categories were statistically significantly varied among socioeconomic and demographic factors.
Estimation of Mercury Intake from Consumption of Fish and Seafood in Russia  [PDF]
Anatoliy V. Gorbunov, Boris V. Ermolaev, Sergey M. Lyapunov, Olga I. Okina, Sergey S. Pavlov, Marina V. Frontasyeva
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.77053
Abstract: Data on the mercury concentration in freshwater and marine fish and seafood on the territory of Russia are presented. The level and pattern of the fish and seafood consumption in various regions of Russia are found from the analysis of open statistics. Regions with the maximum and minimum consumption of fish products are established. Mercury intake from these products in a human organism is calculated. It is shown that at the current level and pattern of the diet in Russia fish cannot be a source of high mercury concentrations in a human organism.
Recognizing and Preventing Overexposure to Methylmercury from Fish and Seafood Consumption: Information for Physicians  [PDF]
Susan M. Silbernagel,David O. Carpenter,Steven G. Gilbert,Michael Gochfeld,Edward Groth III,Jane M. Hightower,Frederick M. Schiavone
Journal of Toxicology , 2011, DOI: 10.1155/2011/983072
Abstract: Fish is a valuable source of nutrition, and many people would benefit from eating fish regularly. But some people eat a lot of fish, every day or several meals per week, and thus can run a significant risk of overexposure to methylmercury. Current advice regarding methylmercury from fish consumption is targeted to protect the developing brain and nervous system but adverse health effects are increasingly associated with adult chronic low-level methylmercury exposure. Manifestations of methylmercury poisoning are variable and may be difficult to detect unless one considers this specific diagnosis and does an appropriate test (blood or hair analysis). We provide information to physicians to recognize and prevent overexposure to methylmercury from fish and seafood consumption. Physicians are urged to ask patients if they eat fish: how often, how much, and what kinds. People who eat fish frequently (once a week or more often) and pregnant women are advised to choose low mercury fish. 1. Introduction All forms of mercury are toxic: elemental, inorganic, and organic forms. Methylmercury (MeHg) is the major organic form we are exposed to when we eat fish. All fish and shellfish contain some MeHg, but larger, longer-lived predatory fish generally have the highest levels. MeHg is particularly hazardous because it can cross the blood-brain barrier. Manifestations of MeHg poisoning are very variable and may be difficult to detect unless a test for blood or hair mercury is performed. Exposure to elemental mercury in vapor form, for example, from broken thermometers or fluorescent light bulbs, can cause acute adverse effects. Inorganic mercury compounds can cause kidney toxicity, but exposure is uncommon except in certain occupational settings. This document focuses on MeHg exposure from fish and shellfish consumption. For information on other forms of mercury relevant to human health (e.g., from vaccines, silver-colored amalgams, and skin lightening creams) please see information from the Agency for Toxic Substances and Disease Registry [1]. In 2004, the Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA) issued a joint advisory on fish consumption and MeHg [2]. The EPA/FDA advice is targeted to the higher risk populations of women of childbearing age, pregnant and nursing women, and young children (<6 years old). But fish consumers of all ages and genders who eat several meals of fish per week, or who regularly eat fish with higher levels of MeHg, are at risk of exceeding the EPA reference dose (RfD), a level of exposure that is
Health Risk Assessment for Cyanobacterial Toxins in Seafood  [PDF]
Vanora Mulvenna,Katie Dale,Brian Priestly,Utz Mueller,Andrew Humpage,Glen Shaw,Graeme Allinson,Ian Falconer
International Journal of Environmental Research and Public Health , 2012, DOI: 10.3390/ijerph9030807
Abstract: Cyanobacteria (blue-green algae) are abundant in fresh, brackish and marine waters worldwide. When toxins produced by cyanobacteria are present in the aquatic environment, seafood harvested from these waters may present a health hazard to consumers. Toxicity hazards from seafood have been internationally recognised when the source is from marine algae (dinoflagellates and diatoms), but to date few risk assessments for cyanobacterial toxins in seafood have been presented. This paper estimates risk from seafood contaminated by cyanobacterial toxins, and provides guidelines for safe human consumption.
Seafood: Nutritional Gold for Seniors  [cached]
Alexandra McManus,Margaret Merga,Wendy Newton,Avinna Trzesinski
Australasian Medical Journal , 2010,
Abstract: ObjectivesTo conduct a systematic review of published evidence around seafood, health and seniors.MethodData sources reviewing included: Proquest; PubMed; Science Direct; Taylor and Francis; Cochran Collaboration; Web of Knowledge and Web of Science. Key search terms included seniors, ageing, fish, seafood, protein, health and various lifestyle conditions Results A diet high in marine source Omega-3 poly unsaturated fatty acids affords particular benefits for seniors in a reduced risk of all cause mortality, with the strongest evidence around coronary heart disease and ischemic stroke. Other benefits include reduced inflammation associated with arthritis and delay to onset and slowed progression of dementia and Alzheimer’s disease. Conclusion There is increasing evidence to support the regular seafood consumption (particularly oily fish) as being protective against a number of aged-related health conditions. Seniors should be encouraged to consume 3500mg- 4000mg of marine source Omega-3 PUFAs each week.
Determinants of fruit and vegetable consumption among children and adolescents: a review of the literature. Part II: qualitative studies
Rikke Kr?lner, Mette Rasmussen, Johannes Brug, Knut-Inge Klepp, Marianne Wind, Pernille Due
International Journal of Behavioral Nutrition and Physical Activity , 2011, DOI: 10.1186/1479-5868-8-112
Abstract: Relevant studies were identified by searching Anthropology Plus, Cinahl, CSA illumine, Embase, International Bibliography of the Social Sciences, Medline, PsycINFO, and Web of Science using combinations of synonyms for FV intake, children/adolescents and qualitative methods as search terms. The literature search was completed by December 1st 2010. Papers were included if they applied qualitative methods to investigate 6-18-year-olds' perceptions of factors influencing their FV consumption. Quantitative studies, review studies, studies reported in other languages than English, and non-peer reviewed or unpublished manuscripts were excluded. The papers were reviewed systematically using standardised templates for summary of papers, quality assessment, and synthesis of findings across papers.The review included 31 studies, mostly based on US populations and focus group discussions. The synthesis identified the following potential determinants for FV intake which supplement the quantitative knowledge base: Time costs; lack of taste guarantee; satiety value; appropriate time/occasions/settings for eating FV; sensory and physical aspects; variety, visibility, methods of preparation; access to unhealthy food; the symbolic value of food for image, gender identity and social interaction with peers; short term outcome expectancies.The review highlights numerous potential determinants which have not been investigated thoroughly in quantitative studies. Future large scale quantitative studies should attempt to quantify the importance of these factors. Further, mechanisms behind gender, age and socioeconomic differences in FV consumption are proposed which should be tested quantitatively in order to better tailor interventions to vulnerable groups. Finally, the review provides input to the conceptualisation and measurements of concepts (i.e. peer influence, availability in schools) which may refine survey instruments and theoretical frameworks concerning eating behaviours.Epidemi
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