Saving Seafood

NFI Touts Seafood Brain Benefits in New Cognition Kitchen Guide

June 2, 2021 — The following was released by the National Fisheries Institute:

The National Fisheries Institute (NFI) has joined forces with the Wild Blueberry Association of North America and other healthy food commodities to offer a resource about eating a brain-boosting diet at all ages. The organizations created the Cognition Kitchen guide: a free digital brochure that provides simple, science-based information about brain-healthy foods along with 16 delicious recipes.

“The link between the foods we eat and brain health is not always top of mind for people. The Cognition Kitchen guide highlights a variety of foods that boost brain health throughout life,” said Jennifer McGuire, MS RD, NFI dietitian. “Fish and shellfish are among the only foods naturally rich in a healthy type of omega-3 fat called DHA, which actually builds the brain and helps support brain health as we age.”

DHA makes up 97% of the omega-3s in a newborn’s brain and the DHA content of an infant’s brain triples during the first three months of life. Research shows that children of moms who eat seafood 2-3 times each week during pregnancy reach milestones–like climbing stairs, copying sounds and drinking from a cup–more quickly.

“The Dietary Guidelines for Americans encourage people, especially moms-to-be, to eat a variety of seafood—including popular options like salmon, canned tuna, shrimp, tilapia and crab—at least 2-3 times each week.” said Rima Kleiner, MS RD, NFI dietitian and Dish on Fish spokesperson. “The Cognition Kitchen guide brings this recommendation to life with well-rounded recipes and meal suggestions.”

The resource is free and available for download at www.cognition-kitchen.com.

Additional NFI Resources on the health-benefits of seafood:

  • Click here for your copy of the Pregnant Woman’s Guide to Eating Seafood.
  • Learn more about how to include seafood 2-3 times each week in your family’s meal plan by visiting Dish on Fish.

World Food Prize Winner Unlocks Benefits of Fish

May 13, 2021 — The following was released by the National Fisheries Institute:

Dr. Shakuntala Haraksingh Thilsted has been named the 2021 World Food Prize Laureate. Often referred to as the Nobel Prize for food research, Dr. Thilsted is the first woman of Asian heritage to receive the award. Her work focuses on unlocking the benefits of fish for diets, health and livelihoods.

“Dr. Thilsted’s work has helped scientists understand just how beneficial fish can be. She’s shown that fish not only provides essential micronutrients and fatty acids, but also improves the absorption of nutrients from traditional agrarian staples,” said Jennifer McGuire, Registered Dietitian from the National Fisheries Institute.

The World Food Prize Foundation says her work is, “reshaping scientific understanding of the benefits of fish in diets” and helping “prioritize increases in fish consumption and production, transforming the diets and incomes of some of the world’s most vulnerable people.”

Her award-winning work includes a focus on expanding small-scale aquaculture systems where small and large fish species are farmed together.

“Dr. Thilsted’s research is unique because it’s holistic,” said National Fisheries Institute Chair Derek Figueroa, President of Seattle Fish Company. “Not only is she looking at the vital dietary side, she’s looking at the jobs, income and the sustainability of whole communities. The transformational power of seafood is truly on display.”

The Foundation calls her work a “trailblazing approach” that “extends throughout the entire chain of producing, processing, transporting, selling and consuming aquatic food.”

“We’re not just talking about generally nourishing people,” said McGuire. “We’re talking about work that helps get the right nutrients to the right people, from nursing mothers to ageing populations. It’s truly remarkable.”

“NFI congratulates Dr. Thilsted on this award and thanks her for her tireless work,” said Figueroa.

NFI launches pro-seafood YouTube channel

October 23, 2019 — The National Fisheries Institute (NFI) on Tuesday announced the creation of the new YouTube channel, AboutSeafood, which is designed to educate health care professionals and consumers about the role of seafood in the diet. NFI’s registered dietitian, Jennifer McGuire, hosts the channel.

“Seafood is one of the healthiest foods on the planet, yet confusion still exists about how much to eat, what pregnant women and children’s seafood diets should look like, and how fish fits into an overall eating pattern,” said McGuire.

The core videos on the channel feature McGuire with expert guests. “Through conversations with colleagues in the nutrition space, we hope to debunk myths and provide clarity about seafood.”

The channel also offers shorter videos in which McGuire shares quick facts about seafood nutrition.

Read the full story at IntraFish

Studies: Omega-3s temper premature births, heart attacks

November 21, 2018 — New research linking omega-3 fatty acids with a reduced risk of cardiovascular diseases as well as the reduction of dangerous premature births is expected to have benefits for the seafood industry.

In a study of people who took Lovaza, a prescription omega-3 fish oil, researchers found that subjects were 28 percent less likely to suffer heart attacks than those taking a placebo. Additionally, people who ate fewer than 1.5 servings of fish weekly reduced their risk of cardiovascular disease by 19 percent when taking Lovaza.

The research was presented at the recent American Heart Association 2018 Scientific Sessions in Chicago, Illinois, and published in the New England Journal of Medicine.

“The use of fish oil did not significantly reduce risk for those eating more seafood, but the average overall showed a reduced risk,” Dr. Tom Brenna, a professor of pediatrics, chemistry, and nutrition at the University of Texas in Austin, Texas, and chair of Seafood Nutrition Partnership’s Scientific and Nutrition Advisory Council, told SeafoodSource. “The message here is, ‘If you don’t eat fish, take supplements.'”

Alongside the Lovaza study, a new Cochrane Review of 70 studies worldwide found that omega-3 fatty acids reduced dangerous preterm births by 42 percent.

The extensive review of published studies, which included 20,000 pregnant women, also revealed an 11 percent reduction in preterm births, and a 10 percent reduction in risk of having a low-birthweight baby. The researchers reviewed studies involving fish oil supplements as well as seafood.

“This study is further evidence that health professionals should be actively promoting fish and omega-3s among pregnant women as they have possibly the most to gain from eating more fish,” Jennifer McGuire, a registered dietitian for the National Fisheries Institute, told SeafoodSource.

Read the full story at Seafood Source