What is it about?
A study funded by CDC found that eating seafood for essential Omega-3 fatty acids can prevent 84,000 deaths each year. According to a Harvard study, 3-ounce servings of fatty fish a week reduces the risk of dying from heart disease by nearly 40%. Eating 8 two servings of fish per week during pregnancy can improve baby’s IQ, cognitive development, and eye health. Older adults with the highest fish consumption live and average of 2.2 years longer. But all these statements possess another side of the coin. Global seafood trade in 2016 was $132.6 billion, and over 90% of US seafood was imported from geographic regions with significant waste leakage and pelagic plastic pollution. In response to the BP oil spill of 2010, US FDA warranted risk criteria to protect vulnerable populations from exposure to polycyclic aromatic hydrocarbons (PAHs) through seafood consumption (FDA 2010a). Most fish have at least some degree of chemical contamination with methylmercury, (which binds to muscle) and/or with persistent organic pollutants such as dioxins, polychlorinated biphenyls, polybrominated diphenyl ethers, chlorinated pesticides (which concentrate in fish fat). A 2-fold increase in fecal TMAO, a canonical metabolite from gut flora, has been related to the risk of cardiovascular disorders) excretion was observed after the lean-seafood diet period. Okadaic acid, azaspiracid, pectenotoxin, gymnodimine, and spirolide-- all these toxins were present in most coastal areas of China at almost all times of the year, which shows that they are a major potential threat to human health.
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This page is a summary of: Nutritional Value and Associated Potentials Risks of Seafood Consumption, Biomedical Journal of Scientific & Technical Research, July 2019, Biomedical Research Network, LLC,
DOI: 10.26717/bjstr.2019.19.003332.
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