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Today’s DGAC Report Says Moms & Kids Need More Seafood

July 15, 2020 — The following was released by the Seafood Nutrition Partnership:

The 2020 Dietary Guidelines Advisory Committee (DGAC) released its final scientific report that will serve as the foundation for the development of the 2020-2025 Dietary Guidelines for Americans. The DGAC final report, comprised of 835 pages, has positive findings for seafood consumption.

  •  Seafood consumption before pregnancy may be related to reduced risk of gestational diabetes and hypertensive disorders.
  • Consumption during pregnancy may be related to reduced risk of hypertensive disorders and preterm birth and better cognitive development and language and communication development in children.
  • Women who are lactating should continue to consume seafood at the same amounts recommended during pregnancy.
  • Provide good sources of omega-3 and omega-6 fatty acids, such as seafood, beginning at ages 6 to 12 months, and prioritize seafood for toddlers ages 12 to 24 months.

Read the full release here

National Fisheries Institute Statement on the 2020 Dietary Guidelines Advisory Committee Report

July 15, 2020 — The following was released by the National Fisheries Institute:

The National Fisheries Institute commends the Dietary Guidelines Advisory Committee for its work in submitting its Scientific Report to the Secretaries of Agriculture and Health and Human Services.

The Committee’s review of the science supports advice to eat 8-12 ounces of seafood weekly, particularly before, during and after pregnancy. The report highlights that only 20 percent of adults and 6 percent of children meet the goal of eating seafood twice per week.

The report notes a healthy diet should “provide good sources of omega-3 and omega-6 fatty acids, such as seafood, beginning at ages 6 to 12 months.”

The report is one more piece of evidence that Americans of all ages should eat seafood more frequently. As part of a healthy dietary pattern, seafood offers a lifetime of benefits from brain development among babies to heart health and a healthy weight for adults. The report even notes the link between diet-related diseases –which regular seafood consumption can help prevent – and increased susceptibility to the current global pandemic.

It will be vital that the final Guidelines use simple, consistent language to communicate actionable recommendations that result in increased seafood consumption, in order to realize the associated public health benefits.

Accredited nutrition experts like the Dietary Guidelines Advisory Committee continue to distinguish seafood as a food with benefits for all ages.

Pro-seafood scientists push to knock mercury warnings out of US Dietary Guidelines

September 23, 2019 — More than a dozen seafood-loving scientists are working to make the message contained in the US’ next update of its “Dietary Guidelines for Americans” even stronger when it comes to encouraging consumption by pregnant mothers and young children.

Their lengthy research paper, which cites some 40 studies that paint a very positive picture of seafood, is expected to be published within weeks in a peer-reviewed journal. Immediately after, the group plans to share its meta-study with the 2020-2025 Dietary Guidelines Advisory Committee, another 20 academics that make recommendations to the US departments of Agriculture and Health and Human Services (USDA and HHS), about what should go into the document that has the most influence when it comes establishing nutrition policy in the country.

The hope: USDA and HHS altogether strike the current document’s mercury warnings and also the suggestion that seafood consumption be limited to 12 ounces per week from the language.

Read the full story at Undercurrent News

HHS and USDA Release New Dietary Guidelines

WASHINGTON — Jan. 7, 2016 – The following was released by the USDA: 

Secretary of Health and Human Services Sylvia M. Burwell and Secretary of Agriculture Tom Vilsack today released updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension, and heart disease. The 2015-2020 Dietary Guidelines for Americans is the nation’s trusted resource for evidence-based nutrition recommendations and serves to provide the general public, as well as policy makers and health professionals with the information they need to help the public make informed choices about their diets at home, school, work and in their communities.

“Protecting the health of the American public includes empowering them with the tools they need to make healthy choices in their daily lives,” said Secretary Burwell. “By focusing on small shifts in what we eat and drink, eating healthy becomes more manageable. The Dietary Guidelines provide science-based recommendations on food and nutrition so people can make decisions that may help keep their weight under control, and prevent chronic conditions, like Type 2 diabetes, hypertension, and heart disease.”

The newly released 8th edition of the Dietary Guidelines reflects advancements in scientific understanding about healthy eating choices and health outcomes over a lifetime. This edition recognizes the importance of focusing not on individual nutrients or foods in isolation, but on the variety of what people eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.

“The Dietary Guidelines for Americans is one of many important tools that help to support a healthier next generation of Americans,” said Secretary Vilsack. “The latest edition of the Dietary Guidelines provides individuals with the flexibility to make healthy food choices that are right for them and their families and take advantage of the diversity of products available, thanks to America’s farmers and ranchers.”

The specific recommendations fit into five overarching guidelines in the new edition:

  • Follow a healthy eating pattern across the lifespan. Eating patterns are the combination of foods and drinks that a person eats over time.
  • Focus on variety, nutrient-dense foods, and amount
  • Limit calories from added sugars and saturated fats, and reduce sodium intake
  • Shift to healthier food and beverage choices
  • Support healthy eating patterns for all

Healthy eating patterns include a variety of nutritious foods like vegetables, fruits, grains, low-fat and fat-free dairy, lean meats and other protein foods and oils, while limiting saturated fats, trans fats, added sugars and sodium. A healthy eating pattern is adaptable to a person’s taste preferences, traditions, culture and budget.

Importantly, the guidelines suggest Americans should consume:

  • A variety of vegetables, including dark green, red and orange, legumes (beans and peas), starchy and other vegetables
  • Fruits, especially whole fruits
  • Grains, at least half of which are whole grains
  • Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
  • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds
  • Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean, and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives, and avocados.

Further, Americans should be encouraged to consume:

  • Less than 10 percent of calories per day from added sugars. ChooseMyPlate.gov provides more information about added sugars, which are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits.
  • Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.
  • Less than 2,300 milligrams (mg) per day of sodium for people over the age of 14 years and less for those younger. The Nutrition Facts label is a helpful tool to check for sodium, especially in processed foods like pizza, pasta dishes, sauces, and soups.
  • Based on a review of current scientific evidence on nutrition, the 2015 edition includes updated guidance on topics such as added sugars, sodium, and cholesterol and new information on caffeine. For example, the 2015-2020 Dietary Guidelines is the first edition to recommend a quantitative limit to consume less than 10 percent of calories from added sugars. This edition also reaffirms guidance about the core building blocks of a healthy lifestyle that have remained consistent over the past several editions, and suggests there is still work to be done to encourage more Americans to follow the recommendations outlined in the Dietary Guidelines.

The 2015-2020 Dietary Guidelines was informed by the recommendations of the 2015 Dietary Guidelines Advisory Committee, which was composed of prestigious researchers in the fields of nutrition, health, and medicine, and by consideration of public and federal agency comments.

Since 1980, HHS and USDA have shared a responsibility to the American public to ensure that advancements in scientific understanding about the role of nutrition in health are incorporated into the Dietary Guidelines, which is updated every five years. USDA has also released updates for consumers on ChooseMyPlate.gov, and new resources will soon be available on Health.gov from HHS that will help health professionals support their clients and patients in making healthy choices.

The 2015-2020 Dietary Guidelines for Americans is available at dietaryguidelines.gov.

Read a PDF of the release

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