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LAUNCH THE MAPThe subject of the benefits and risks of eating seafood is a compelling and ongoing scientific issue. Around the world, researchers and health and medical professionals continue to conduct studies to expand what we know about this subject. Here is a round-up of some of the latest, peer-reviewed research on the subject:
11.13.12
Among thousands of Dutch children included in a new study published in Pediatrics, those who first ate fish between the ages of six months and one year had a lower risk of developing asthma-like symptoms later on than babies introduced to fish before six months of age or after their first birthdays.
10.16.12
Increased intakes of fish, and the omega-3 fatty acids they contain, may reduce the risk of stroke, says a new study.
10.15.12
People in southern Europe who eat what has become known as the Mediterranean diet live longer than their northern European counterparts with a lower incidence of coronary heart disease. Now it has also been shown by a team of Israeli scientists that people who lose weight on a Mediterranean style diet keep the weight off, unlike people who follow other diets.
10.9.12
Researchers writing in the Archives of Pediatrics & Adolescent Medicine found that eating at least two servings of fish per week was linked to about a 60 percent lower risk of kids developing certain ADHD-like symptoms. But elevated mercury levels, which can also come from eating more fish - depending on the fish - were tied to a higher risk of developing the symptoms, such as hyperactivity, impulsiveness and inattentiveness.
Though the study did not prove cause and effect, and did not use a formal diagnosis of ADHD, it may offer insights into a condition that's estimated to have an impact on one in 10 children in the United States. Researchers noted that this is only one study and the results should be confirmed.
10.6.12
Eating fish from time to time may reduce risk of stroke, particularly ischemic stroke, according to a new study in European Journal of Clinical Nutrition. Compared with those who never ate or ate fish less than once per month, those who ate 1 to 3 times per month, once per week, 2 to 4 times per week, and 5 times per week were at 3 percent, 14 percent, 9 percent and 13 percent reduced risk for stroke, respectively.
10.3.12
Hoping to extend your life? Eat more cold water fish such as tuna or salmon and consume less corn oil. According to new research out of Ohio State University, in the category of omega fatty acids, you're advised to take more omega-3 and less omega-6, those fatty acids derived from such foods as corn oil, sunflower oil and safflower oil. Omega-3 fatty acids, found naturally in certain fishes as well as in dietary supplements, may have a restorative effect on ever-shortening telomeres — those DNA sequences that are known to diminish as we age.
9.25.12
The hazards of eating mercury-laden seafood has made headlines over the past few weeks; however, a new study published in the American Journal of Clinical Nutrition suggests the heart-health benefits from omega-3 fatty acids outweigh the risks of mercury content at low levels.
9.25.12
Researchers at Oregon State University have been working to reduce the fat content in fried seafood using fish protein found in surimi. They believe that the fish protein creates a protective layer around the food to reduce the fat uptake and retain the moisture, without altering the taste or texture of the product.
6.5.12
While the health benefits of omega-3 fatty acids derived from fish has long been known, the first clinical study carried out on the health benefits derived from the hake fish specifically, was recently completed in Spain and is even more comprehensive in its conclusions on how fish -- particularly white fish -- directly impacts our health.
5.10.12
People who eat plenty of fish may have a lower risk of colon and rectal cancers, a new report published in the American Journal of Medicine suggests.
4.23.12
While the best way to protect yourself from the harmful effects of smoking is to quit, researchers from Greece have found that omega-3 fatty acids can help repair arteries damaged by the unhealthy habit.
3.2.12
Cardiologists from Sydney University and the University of California have found that omega-3 fatty acid supplements in the first five years of life may protect against myocardial infarction and stroke in later life.
2.28.12
New research suggests eating fish and other foods rich in omega-3 fatty acids could help people maintain healthy brains as they age, as well as protect their hearts.
2.25.12
Women who eat about three servings of fish per week have a somewhat lower chance of having polyps found during a routine colonoscopy than women who eat just one serving every two weeks, according to a new study published in the American Journal of Clinical Nutrition.
2.1.12
Women who eat fish during pregnancy are more likely to have brainy and sociable children, according to new EU-funded research. Those mothers-to-be who ate oily fish such as tuna, sardines, and salmon produced infants who scored better in various tests of skill and intelligence.
1.7.11
A potentially effective approach to lowering the risk of heart failure might be to increase the consumption of fish or long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) found mainly in fatty fish. Several prospective observational studies have reported a lower risk of heart failure in individuals with high fish or n-3 LC-PUFA intakes.
1.7.11
Like several chronic diseases, age-related macular degeneration (AMD) shares links with the amount of fish we consume. People who eat more fish are less likely to develop AMD than those who avoid fish.
1.7.11
Women would be wise to eat at least a serving of high-omega-3 fish 2 to 3 days per week to improve post partum mental health. Although fish oil supplements may be more acceptable to some women, the real thing is clearly the more nutritious option as a serving of fish is also protein- and mineral-rich. Clearly, fish as a "brain food" is gaining the nod from not only from the general public, but scientists as well.
1.1.10
The World Health Organization and Food and Agriculture Organization of the United Nations found that healthy dietary patterns that include fish consumption and are established early in life influence dietary habits and health during adult life.
