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United States Department of Agriculture

Agricultural Research Service

Research Project: FOOD FACTORS AND MAINTENANCE OF BODY WEIGHT AND HEALTH Title: Issues of fish consumption for cardiovascular disease risk reduction

Authors
item Raatz, Susan
item Silverstein, Jeff
item Jahns, Lisa
item Picklo, Matthew

Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 13, 2013
Publication Date: March 28, 2013
Repository URL: http://handle.nal.usda.gov/10113/56719
Citation: Raatz, S.K., Silverstein, J., Jahns, L.A., Picklo, M.J. 2013. Issues of fish consumption for cardiovascular disease risk reduction. Nutrients. 5:1081-1097.

Interpretive Summary: Increasing fish consumption is recommended for intake of omega-3 (n-3) fatty acids and to confer benefits for the risk reduction of cardiovascular disease (CVD). Most Americans are not achieving intake levels that comply with current recommendations. It is the goal of this review to provide an overview of the issues affecting this shortfall of intake. Herein we describe the relationship between fish intake and CVD risk reduction as well as the other nutritional contributions of fish to the diet. Currently recommended intake levels are described and estimates of fish consumption at a food disappearance and individual level are reported. Risk and benefit factors influencing the choice to consume fish are outlined. The multiple factors influencing fish availability from global capture and aquaculture are described as are other pertinent issues of fish nutrition, production, sustainability, and consumption patterns. This review highlights of some the work that needs to be carried out to meet the demand for fish and to positively affect intake levels to meet fish intake recommendations for CVD risk reduction.

Technical Abstract: Increasing fish consumption is recommended for intake of omega-3 (n-3) fatty acids and to confer benefits for the risk reduction of cardiovascular disease (CVD). Most Americans are not achieving intake levels that comply with current recommendations. It is the goal of this review to provide an overview of the issues affecting this shortfall of intake. Herein we describe the relationship between fish intake and CVD risk reduction as well as the other nutritional contributions of fish to the diet. Currently recommended intake levels are described and estimates of fish consumption at a food disappearance and individual level are reported. Risk and benefit factors influencing the choice to consume fish are outlined. The multiple factors influencing fish availability from global capture and aquaculture are described as are other pertinent issues of fish nutrition, production, sustainability, and consumption patterns. This review highlights of some the work that needs to be carried out to meet the demand for fish and to positively affect intake levels to meet fish intake recommendations for CVD risk reduction.

Last Modified: 12/19/2014
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