Seafood choices : balancing benefits and risks / Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, Food and Nutrition Board ; Malden C. Nesheim and Ann L. Yaktine, editors.

Format:

Book

Contributor:

Nesheim, Malden C.

Yaktine, Ann L.

Institute of Medicine (U.S.). Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risk.

Language:

English

Subjects (All):

Seafood--Health aspects.

Seafood.

Seafood poisoning.

Physical Description:

1 online resource (738 p.)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : National Academies Press, c2007.

Language Note:

English

Summary:

The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

Contents:

""Front Matter""; ""Independent Report Reviewers""; ""Preface""; ""Contents""; ""Summary""; ""1 Introduction""; ""2 Consumption Patterns and Composition of Seafood""; ""3 Health Benefits Associated with Nutrients in Seafood""; ""4 Health Risks Associated with Seafood Consumption""; ""5 Analysis of the Balancing of Benefits and Risks of Seafood Consumption""; ""6 Understanding Consumer Decision Making as the Basis for the Design of Consumer Guidance""; ""7 Balancing Choices: Supporting Consumer Seafood Consumption Decisions""; ""APPENDIXES""; ""A Glossary and Supplementary Information""

""B Data Tables""""Studies on Women, Infants, and Children""; ""Studies on Adult Chronic Diseases""; ""Recommendations for Seafood and EPA/DHA Consumption""; ""FDA and EPA Safety Levels in Regulations and Guidance""; ""C Tables and Scenarios""; ""D Open Session and Workshop Agendas""; ""E Committee Member Biographical Sketches""; ""Index""

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786610844685

9780309133869

0309133866

9781280844683

128084468X

9780309661201

030966120X

OCLC:

923276760