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Consumers Should Be Careful About Eating Seafood, But Should Not Ignore Its Health Benefits

July 17, 2013: 12:00 AM EST
Consumers should be concerned about whether the seafood they eat is safe, but nutritionists say the health value of seafood far outweighs the risks. Eating two 3- to 5-ounce servings a week of fish such as salmon, oysters and rainbow trout provide an average of 250 mg/day of omega-3 fatty acids, which have been associated with a decreased risk of cardiovascular disease. A professor at the University of Southern California said consumers can safely eat 12 ounces of a variety of cooked seafood a week, so long as they heed local seafood advisories “and limit their intake of large, predatory fish like shark”.
Roger Clemens, "Seafood Still Considered a Good Source of Nutrients but Consumers Confused On Safety", News release, panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 17, 2013, © Institute of Food Technologists
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