Seafood and the 2010 Dietary Guidelines June 7, 2011

Transcription

1 Seafood and the 2010 Dietary Guidelines June 7, 2011 Presenter: Madeleine Sigman-Grant, PhD, RD Professor and Area Extension Specialist University of Nevada Cooperative Extension Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration

2 Webinar logistics Continuing Education Credit certificates will be ed as a PDF within 14 days. A recording of today s webinar and slides will be available to download as a pdf within 2 days at: A 14 slide summary PowerPoint of this presentation will be available to download within two days at ww.conagrafoodsscienceinstitute.com The presenter will answer questions at the end of this webinar. Please submit questions by using the Chat dialogue box on your computer screen.

3 ConAgra Foods Science Institute With a mission of: Promoting dietary and related choices affecting wellness by linking evidence-based understanding with practice

4 Today s Faculty Madeleine Sigman-Grant, PhD, RD Professor and Area Extension Specialist University of Nevada Cooperative Extension Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute

5 Learning Objectives State 2 reasons for highlighting inclusion of seafood in the Dietary Guideline, 2010 Name the steps involved in assisting consumers in making an informed choice about personal seafood consumption Identify two concerns regarding the consumption of seafood Name four (4) EPA/DHA rich seafood choices that are safe for pregnant women

6 PRESENTED BY MADELEINE SIGMAN-GRANT, PhD, RD

7 Seafood includes fish, shellfish and mollusks (marine and freshwater) 7

8 Overview of Webinar Objectives for the webinar DGAC approach Seafood Specific DGA Statements n-3 fatty acids Evidence to support recommendations Potential Risks Barriers and Challenges Making Informed Choices 8

9 2010 DGAC Approach 2010 DGA is intended for ages 2 years older, including those at increased risk of chronic disease. Used a systematic evidence-based review methodology to address approximately 130 scientific questions (NEL) Used data analyses, food pattern modeling analyses and reviews of other evidence-based reports to address an additional 50 questions 9

10 Seafood Specific Statements For Americans 2 years and older Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. 10

11 Seafood Specific Statements For Americans 2 years and older Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry 11

12 Seafood Specific Statements Women who are pregnant or breastfeeding Consume 8 to 12 ounces of seafood per week from a variety of seafood types. 12

13 Seafood Specific Statements Women who are pregnant or breastfeeding Due to the high methyl mercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, king mackerel 13

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16 Alpha-linolenic acid Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) 16

17 Sources of DHA/EPA SEAFOOD Fatty fish Fortified eggs - ~150mg/egg Fish oil supplements Other foods 17

18 Current food sources: DHA/EPA* 71% from seafood 53% other fish and fish mixed dishes 13% from shrimp and shrimp mixed dishes 5% from tuna and tuna mixed dishes 14% from chicken and chicken mixed dishes 6% from eggs and egg mixed dishes *NHANES,

19 Top 10 Seafood Species/capita U.S. Intake, ) Shrimp 4.10 pounds 2) Canned tuna 2.50 pounds 3) Salmon 2.04 pounds 4) Alaska Pollock 1.45 pounds 5) Tilapia 1.21 pounds 6) Catfish 0.85 pounds 7) Crab 0.59 pounds 8) Cod 0.42 pounds 9) Clams 0.41 pounds 10)Pangasius (catfish) 0.36 pounds Seafood data obtained from National Oceanic and Atmospheric Association (NOAA), written communication 19

20 Average Annual Amount Eaten (#) chicken tuna salmon shrimp Seafood data obtained from NOAA, written communication; Chicken data from American Meat Institute 20

21 EPA+DHA (g) in 3-oz serving Source: IOM, Seafood Choices: Balancing Benefits and Risks,

22 THE INFLUENCE OF n-3 DIETARY FATS ON CARDIOVASCULAR DISEASE (CVD) What is the relationship between consumption of seafood n-3 fatty acids and risk of CVD? What is the relationship between consumption of plant n-3 fatty acids and risk of CVD? 22

23 Plant n-3 fatty acids and risk of CVD Insufficient evidence to make recommendation Little ALA converts to EPA or DHA? Cardio-protective effects 23

24 Seafood n-3 fatty acids and risk of CVD: evidence base For those without CVD: 25 studies published since 2004: 6 systematic reviews/meta-analyses 4 randomized controlled trials 15 prospective cohort studies For those with existing CVD: 1 systematic review (ADA) of 4 studies 24

25 Seafood n-3 fatty acids and risk of CVD Compared with little or no fish intake, moderate consumption (~250 mg/d EPA plus DHA) is associated with reduced risk of cardiac mortality from CHD or sudden death in persons with or without CVD This level of intake equates to two (4-oz) servings /wk of high n-3 containing seafood Impact on CVD protection is not substantially further reduced by greater intake 25

26 THE INFLUENCE OF n-3 DIETARY FATS ON OTHER HEALTH OUTCOMES What are the effects of maternal dietary intake of n-3 fatty acids from seafood on breast milk composition and health outcomes in infants? 26

27 Seafood n-3 fatty acids & Maternal/Infant outcomes: evidence base 7 prospective cohort studies 1 randomized control trial 1 meta-analysis Excluded breast milk vs. formula studies; studies with preterm infants 27

28 Seafood n-3 fatty acids & maternal/infant outcomes Increased n-3 fatty acid content in human milk Increased infant health outcomes such as visual acuity and cognitive development 28

29 Seafood n-3 fatty acids & maternal/infant outcomes Increased n-3 fatty acid content in human milk Increased infant health outcomes such as visual acuity and cognitive development ADDITIONAL CONCERNS FOR WOMEN Environmental contaminants Methyl mercury Persistent organic pollutants (POP) 29

30 DGAC varying energy levels Scenario 1: 4 ounces/week of HI3 fatty acids Scenario 2: 8 ounces per week of seafood (both LO3 and HI3 in proportions to those currently consumed) Scenario 3: 12 ounce per week of LO3 seafood 30

31 Top 10 Seafood Species/capita U.S. Intake, ) Shrimp 4.10 pounds LO3* 2) Canned tuna 2.50 pounds HI3 3) Salmon 2.04 pounds HI3 4) Alaska Pollock 1.45 pounds LO3 5) Tilapia 1.21 pounds LO3 6) Catfish 0.85 pounds LO3 7) Crab 0.59 pounds LO3 8) Cod 0.42 pounds LO3 9) Clams 0.41 pounds LO3 10)Pangasius (catfish) 0.36 pounds LO3 *LO3 contains <500mg/3 oz portion; HI3 contains >500 mg 31

32 DGAC Modeling Results Calories Increased LO3 Increased LO3+HI3 Increased HI3 Base patterns EPA+DHA (mg) 32

33 DGAC Modeling Results Calories Increased LO3 Increased LO3+HI3 Increased HI3 Base patterns EPA+DHA (mg) 33

34 Potential Risks of Seafood Environmental Contaminants (alone or simultaneously) some are only of concern to pregnant or lactating women and young children; others impact all Food borne illnesses concern to all, particularly pregnant and lactating women, children and those with compromised immune systems 34

35 Environmental Contaminants Mercury: Primarily Maternal and Child Consequences Hg in water (combustion of fossil carbon fuels and natural sources [volcanic emission]) converts into MeHg by aquatic microorganisms Accumulates up the food chain Highest content is in large predatory fish SHARK SWORDFISH TILEFISH KING MACKERAL 35

36 EPA+DHA & Hg in 3-oz serving Source: IOM, Seafood Choices: Balancing Benefits and Risks,

37 What about Canned Tuna? White Tuna Albacore Northern Bluefin Southern Bluefin Light Tuna Skipjack Yellowfin Bigeye 37

38 Environmental Contaminants Persistent Organic Pollutants (POP): Impact All Dioxins Polychlorinated biphenyls Oil spills and other manmade disasters Natural disasters 38

39 Food-Borne Illnesses* Raw and undercooked seafood: Impact All Vibrio bacteria Salmonella Norwalk-like viruses Hepatitis A Listeriosis *pregnant, lactating, child, compromised immune system 39

40 Barriers and Challenges to Seafood Consumption Depleting supplies 40

41 Average Annual Amount Eaten (#) chicken tuna salmon shrimp Seafood data obtained from NOAA, written communication; Chicken data from American Meat Institute 41

42 Estimated Increase Needed shrimp salmon tuna Current (#) Needed (#) Current (#) Needed (#) 42

43 Estimated Increase Needed shrimp salmon tuna chicken Current (#) Needed (#) 43

44 Barriers and Challenges to Seafood Consumption Depleting supplies Farm raised fish 44

45 Aquaculture practices 50% of fish consumed currently 20% marine species 80% freshwater species Types of feed and farming protocols determines n-3 fatty acid content Types of feed and farming protocols determines contaminants 45

46 Barriers and Challenges to Seafood Consumption Depleting supplies Farm raised fish Availability Cost Acceptability 46

47 Making Informed Seafood Choices Initial Determinations AGE GENDER If female, determine PHYSIOLOGICAL STATE Does consumer eat locally caught seafood Does consumer eat raw seafood Now you are ready to explain the Benefits Risks 47

48 Making Informed Choices Benefits Risks 48

49 Making Informed Seafood Choices Risk of CVD n-3 in breast milk Visual acuity Cognitive development Exposure to contaminants Food borne illness Benefits Risks 49

50 Making Informed Seafood Choices Risk of CVD n-3 in breast milk Visual acuity Cognitive development Exposure to contaminants Food borne illness Benefits Risks 50

51 Child Benefits Visual acuity Cognitive Development Exposure to contaminants Food borne illness Risks 51

52 Minimizing Risks: children Avoid known sources of contaminated seafood Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood DO NOT EAT tilefish, shark, swordfish, king mackerel Eat only 6 ounces of white (albacore tuna) per week 52

53 Making Informed Seafood Choices If adult, consider gender 53

54 Adult Male Benefits Risk of CVD Exposure to contaminants Food borne illness Risks 54

55 Minimizing Risks: adult males Avoid known sources of contaminated seafood Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood If eating raw or undercooked seafood, choose seafood that was previously frozen (kills parasites) and handle safely 55

56 Adult Female, not pg/bf Benefits Risk of CVD Exposure to contaminants Food borne illness Risks 56

57 Minimizing Risks: women non pg/bf Avoid known sources of contaminated seafood Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood If eating raw or undercooked seafood, choose seafood that was previously frozen (kills parasites) and handle safely 57

58 Adult Female, pg/bf Benefits Risk of CVD n-3 in breast milk Exposure to contaminants Food borne illness Risks 58

59 Minimizing Risks: pg & bf women Avoid known sources of contaminated seafood Follow all fish advisories Choose a variety of species Avoid raw and undercooked seafood Thoroughly cook all seafood (including refrigerated types of seafood, e.g. lox, smoked trout) DO NOT EAT tilefish, shark, swordfish, king mackerel Eat only 6 ounces of white (albacore tuna) per week 59

60 DGAC Maximizing Benefits 250 milligrams per day of n-3 fatty acids from marine sources (DHA and EPA) Eat two servings of a variety seafood per week (4 oz. cooked, edible seafood/serving) 60

61 For more information Balancing-Benefits-and-Risks.aspx /fishadvisories/advisories_index.cfm 61

62 Thank you! 62

63 Questions?

64 Nutri-Bites sm Summary Seafood and the 2010 Dietary Guidelines This webinar covered: Reasons seafood consumption is a recommendation in the 2010 Dietary Guidelines. Concerns associated with the consumption of seafood. Steps involved in assisting consumers to make an informed choice about personal seafood consumption. Four EPA/DHA rich seafood choices that are safe for pregnant women.

65 Nutri-Bites sm Webinar details For CPE information: Continuing Education Credit certificates will be ed as a PDF within 14 days. Today s webinar will be available to download as a pdf within 2 days at: A 14 slide summary PowerPoint of this presentation will be available to download within two days at:

66 Next Nutri-Bites sm Webinar Key Issues in School Nutrition Dayle Hayes, MS, RD President, Nutrition for the Future, Inc Date: September 7, pm EST/1-2 pm CST