Consuming sustainable seafood: guidelines, recommendations and realities

Farmery, Anna K; O’Kane, Gabrielle; McManus, Alexandra; Green, Bridget S.

doi:10.1017/s1368980017003895

Cited by 12 publications

(8 citation statements)

References 47 publications

(65 reference statements)

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“…The convenience of canned tuna is promoted by companies and supermarkets (71). Tuna consumption is also encouraged through dietary advice in Australia (43). Globally, 64% of tuna stocks have healthy biomass levels (72), however, illegal, unregulated, and unreported (IUU) fishing has been problematic in several tuna fisheries (73).…”

Section: Discussionmentioning

confidence: 99%

“…Despite the low proportion of seafood consumers in many countries, global demand for seafood continues to increase, in particular, demand for more ecologically intensive forms of fish, such as farmed Atlantic salmon and crustaceans. In Australia and the US, salmon, tuna and shrimp/prawns are among the top seafood consumed (33, 43), and in the US approximately half of all seafood consumption is shrimp (50). Consumer preferences for tuna and salmon, in particular, is likely to continue given their affordability and convenience (95) and the development of new products to increase market share (96).…”

Section: Discussionmentioning

confidence: 99%

“…The categories selected, and the scoring approach, were adapted from those defined by the Marine Stewardship Council (41) and the Aquaculture Stewardship Council (42). The categories were also selected based on seafood sustainability issues identified by health practitioners (43), consumers (44), and community surveys (45). For wild capture species, the categories were stock status, resource use and ecosystem impacts.…”

Section: Methodsmentioning

confidence: 99%

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Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia

et al. 2018

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National dietary guidelines (DGs) consistently recommend consuming seafood for health benefits, however, the sustainability of increasing seafood consumption is often challenged. Seafood products vary in environmental performance as well as health benefits, yet there is no information integrating the health and ecological impacts of different seafood choices. The first step in optimising improved health and environmental outcomes is to examine more closely the types of seafood being consumed at population and individual levels, to develop the means to increase the intake of seafood that is optimal for human health and the environment. The purpose of this analysis was to better understand the specific types and amounts of seafood consumed by the Australian population, and by socioeconomic subgroups within the population, to determine the relative nutritional content and sustainability of seafood consumed by these groups. Secondary analysis of the Australian Health Survey (AHS) (2011–2013), which reached 32,000 people (25,000 households) was undertaken. The majority of respondents (83%) did not consume any seafood on the day of the survey. Results indicated the proportion of seafood consumers was lowest among adults who were unemployed, had the least education and were the most socio-economically disadvantaged. Crustaceans and farmed fish with low omega 3-content, such as basa and tilapia, were identified as the least nutritious and least sustainable seafood categories. These two categories constituted a substantial amount of total seafood intake for the lowest socio-economic consumers, and over 50% for unemployed consumers. In contrast, consumers in the highest socio-demographic group consumed mainly high trophic level fish (moderate nutrition and sustainability) and farmed fish with high omega-3 content (high nutrition, moderate sustainability). Fewer than 1% of adults or children reported eating seafood identified as both more nutritious and less resource intensive, such as small pelagics or molluscs. Opportunities exist to increase seafood intakes to improve health outcomes by varying current seafood consumption patterns to maximise nutritional outcomes and minimise environmental impacts. Initiatives to promote the health and environmental benefits of seafood should be promoted at the population level, with targeted interventions for specific groups, and should encourage consumption of highly nutritious low resource intensive types of seafood.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia

et al. 2018

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“…Low-fat dairy products (fresh cheeses, natural yogurt, milk without added sugar) (2–3 portions per day) [107,108,109] and a section including white meats, eggs, dried legumes, nuts, and fish are [110,111,112,113,114] located immediately above, with a recommendation to include 1–3 portions per day of this groups, alternating between groups. The text adds comments to create awareness on priorities about modes of livestock breeding [115], seasonality, sustainable fish captures [116], and the recommendation for moderation in the consumption of protein from animal sources and encouragement of the consumption of protein from plant and alternative sources, with lower environmental impact [117]. Recommendations in this regard considered recent analyses conducted in the country on the environmental impact of dietary patterns in Spain [45,46,68,72,117].…”

Section: New Food-based Dietary Guidelines For the Spanish Populationmentioning

confidence: 99%

Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal

et al. 2019

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Diet-related risk factors and physical inactivity are among the leading risk factors for disability and are responsible for a large proportion of the burden of chronic non-communicable diseases. Food-based dietary guidelines (FBDGs) are useful tools for nutrition policies and public health strategies to promote healthier eating and physical activity. In this paper, we discuss the process followed in developing the dietary guidelines for the Spanish population by the Spanish Society of Community Nutrition (SENC) and further explain the collaboration with primary healthcare practitioners as presented in the context of the NUTRIMAD 2018 international congress of SENC. From a health in all policies approach, SENC convened a group of experts in nutrition and public health to review the evidence on diet-health, nutrient intake and food consumption in the Spanish population, as well as food preparation, determinants and impact of diet on environmental sustainability. The collaborative group drafted the document and designed the graphic icon, which was then subject to a consultation process, discussion, and qualitative evaluation. Next, a collaborative group was established to plan a dissemination strategy, involving delegates from all the primary healthcare scientific societies in Spain. A product of this collaboration was the release of an attractive, easy-to-understand publication.

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“…Habitual intake of marine fish and seafood, such as microalgae, which are very rich in some chemical compounds, has been strongly associated with several benefits in human health [13]. Encouraging people to eat more seafood can offer a direct, cost-effective way of improving overall health outcomes [14]. Seafood contains functional components that are not present in terrestrial organisms.…”

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confidence: 99%

Nutritional Value and Associated Potentials Risks of Seafood Consumption

Mohiuddin¹

2016

ACT

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Seafood provides essential nutrients to the body. 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. Food-born poisoning, mercury-leadarsenic-cadmium poisoning, exposure to polycyclic aromatic hydrocarbons (PAHs) raised the issue of safety with aberrant consumption of seafoods. Seafood choices that are very low in mercury include: salmon, sardines, pollock, flounders, cod, tilapia, shrimp, oysters, clams, scallops and crab. The U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) have developed the following advice to help consumers minimize risks that could be associated with mercury in seafood.

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Consuming sustainable seafood: guidelines, recommendations and realities

Cited by 12 publications

References 47 publications

Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia

Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia

Updating the Food-Based Dietary Guidelines for the Spanish Population: The Spanish Society of Community Nutrition (SENC) Proposal

Nutritional Value and Associated Potentials Risks of Seafood Consumption

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