A joint project of Oregon State University, Cornell University, the Universities of Delaware, Rhode Island, Florida & California and the Community Seafood Initiative.
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Welcome to SeafoodHealthFacts.org

Overview: Eat Seafood Twice a Week

Current advice from the government and health organizations recommends eating two seafood meals each week. Scientists from government and universities, and healthcare professionals have all concluded that for most people the overall benefits of this level of seafood consumption outweigh potential food safety risks.

Nutritional Benefits

Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Click on the “Seafood and Nutrition” tab to learn more.

Food Safety

Like other perishable foods, food borne illness caused by microorganisms or naturally occurring toxins is the primary food safety risk associated with seafood. Illness is usually associated with improper harvesting, handling, storage or preparation. Those seafood products that are consumed raw or partially cooked represent the highest risk. Other risks associated with environmental contaminants could be a concern for some individuals especially those who catch and eat their own fish or shellfish from lakes, rivers, streams or bays or harbors that are contaminated by environmental pollutants. Click on the “Seafood Safety” tab to learn more.

Compare Risks and Benefits

Risks associated with seafood are as diverse as the commodity itself. Fish and shellfish can come from the wild, from fish farms, and from individuals who catch fish for recreation or to supplement their household food supply. Click on the “Seafood Risks and Benefits” tab to learn more.

Site Map and Overview

This Website is designed to provide science based information to help individuals and healthcare professionals understand both the benefits and the risks that could be associated with seafood. This information is organized to provide useful resources for:

  • consumers who are interested in overview information,
  • healthcare professionals who are seeking more detailed information, and
  • researchers interested in original scientific publications or government reports.

Contact

For information or if you have any questions please contact Doris Hicks dhicks@udel.edu