Seafood Consumption and Human Health:
Cutting through Confusion

Deciphering the sea of mixed messages around seafood can be a difficult and daunting task. Government agencies, health care professionals and nonprofit organizations all communicate different messages about varying aspects of seafood consumption. Seafood health and safety can vary depending on the species eaten, its age and fat content, where it was fished or raised (i.e. wild or aquaculture) and how much is consumed and by whom, among a host of other factors.  Between the health, environmental, selection, storage and preparation concerns, could seafood be the most complicated food we eat?

Grilled sustainably farmed arctic char. Gerick Bergsma 2011/Marine Photobank

One message everyone can agree on is that seafood can be one of the most nutritious protein sources available. Seafood is low in saturated fat, providing vitamins and minerals, including iron, zinc, as well as vitamins A, B, and D. Seafood is also an excellent source of fatty acids, notably omega-3s, which have been linked with strengthening IQ, memory and speech. Seafood can contribute to a number of other healthy benefits, including improved cognitive ability, improved eyesight and heart health. Studies suggest seafood is particularly important for women who are pregnant and young children throughout their formative years.

However, virtually all seafood contains trace amounts of contaminants -- like mercury and polychlorinated biphenyls (PCBs) -- that can be harmful to human health. While understanding the effects of contaminants in humans is now known to be an incredibly complex undertaking, studies clearly indicate that early-life exposure to some of them can lead to a range of adverse health effects. Pollutants can enter the marine environment in a number of ways and, once there, can accumulate to high levels in individual organisms via food web processes. Fish that are larger and sit at the top of the marine food web such as sharks, tuna and swordfish tend to have higher concentrations of contaminants. Conversely, smaller, lower trophic species like anchovies, sardines, mussels and oysters tend to have lower concentrations of contaminants. As seafood consumers, we ingest these contaminants which can then build up in our own bodies over time. 

Sustainably farmed oysters. Gerick Bergsma 2011/Marine Photobank

Knowing that some species are safer than others, and be able to identify them, is important for any seafood consumer. Responsible consumption doesn’t have to mean eliminating seafood from your diet, rather selecting the right species for your priorities and lifestyle. A balanced diet is essential for proper nutrition. Incorporating a variety of low-contaminant seafood into your diet is a great way to reduce your exposure to pollutants while reaping the health benefits. Your seafood choices, when they are harvested sustainably, can help ensure a healthy body as well as a healthy seafood supply for the future.

For suggestions on low-contaminant seafood and for fun, kid-friendly recipes for the whole family, visit KidSafe Seafood:www.kidsafeseafood.org

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