Seafood Benefits Research

The Science Behind Seafood's Health Benefits

As a healthcare professional, you want and need access to the latest studies and data that show how seafood can benefit your patients' health. Use the tool below to find this information, customized to the details you are looking for.

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Adulthood

The 2014 FDA assessment of commercial fish: practical considerations for improved dietary guidance

Authors: Jennifer McGuire, Jason Kaplan, John Lapolla and Rima Kleiner / Journal: Nutrition Journal, July 2016

Summary

The U.S. Food and Drug Administration (FDA) recently released its report: A Quantitative Assessment of the Net Effects on Fetal Neurodevelopment from Eating Commercial Fish (As Measured by IQ and also by Early Age Verbal Development in Children). By evaluating the benefits and potential concerns of eating fish during pregnancy and breastfeeding, the analysis suggests that pregnant women consuming two seafood meals (8–12 oz) per week could provide their child with an additional 3.3 IQ points by age 9. Recent insights from behavioral economics research indicate that other factors, such as concerns about price and methylmercury (MeHg) exposure, appear to reduce fish consumption in many individuals.

Tags: fish consumption, adulthood
Applies to: adults

Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies

Authors: Ju-Sheng Zheng, et al. / Journal: British Medical Journal, June 2013

Summary

Higher consumption of dietary marine n-3 PUFA is associated with a lower risk of breast cancer. The associations of fish and alpha linolenic acid intake with risk warrant further investigation of prospective cohort studies. These findings could have public health implications with regard to prevention of breast cancer through dietary and lifestyle interventions.

Plasma Phospholipid Long-Chain ω-3 Fatty Acids and Total and Cause-Specific Mortality in Older Adults: A Cohort Study

Authors: D. Mozaffarian, et al. / Journal: Annals of Internal Medicine, April 2013

Summary

This is a 30-year study that looked at 2692 adults and compare mortality rates between those with higher plasma levels of omega-3 PUFA biomarkers with those who are lower. The study found those with higher omega-3 PUFA levels had a lower mortality rate than those who have less omega-3 PUFA levels. On average, those with higher levels lived 2.22 more years after age 65 years than those in the lowest quintile.