Choice

A reasonable intake would be two 3-ounce (cooked) or age-appropriate servings but they can safely consume 12 ounces per week.

Potential for Benefit

Intake levels of EPA/DHA will increase compared to meat and lean seafood selections. Decreased caloric intake from total and saturated fats compared with beef, pork, and poultry selections, but increased compared to lean seafood selections. Increased intake of selenium compared to meat selections.

Potential for Risk

Potential for greater exposure to dioxins and PCBs compared with lean seafood. Decreased intake of iron compared to meat selections.

Choice

Should avoid large predatory fish such as shark, swordfish, tilefish, or king mackerel.

Potential for Benefit

Available data suggests reduced exposure to MeHg. No anticipated impact on exposure to POPs.

Potential for Risk

Intake levels of EPA/DHA and selenium will be lower if meat is selected as a substitute.

Choice

Can consume up to 6 ounces of white (albacore) tuna per week.

Potential for Benefit

Seafood is a high-quality low-fat protein source. Intake levels of saturated fat will likely decrease compared to meat selections. Intake levels of EPA/DHA will increase compared to meat and leaner seafood selections. Intake of selenium may increase compared with beef, pork, and poultry selections.

Potential for Risk

Available data suggest levels of MeHg are not associated with adverse health effects if consumption is limited to two 3-ounce servings per week. Potential risk from exposure to dioxins and PCBs is similar to meat selections. Risk for bacterial contamination will increase if raw seafood is consumed. Intake levels of iron will be lower than meat selections.

Seafood Choices for Adolescent Males, Adult Males, and Females Who Will Not Become Pregnant

Choice

Consume seafood regularly, e.g., two 3-ounce servings per week; if more are consumed, then insure a variety of choices are made to reduce exposure to contaminants.

Potential for Benefit

Decreased caloric intake from total and saturated fats and increased intake of selenium compared with beef, pork, and poultry selections. Intake levels of EPA/DHA will increase compared to meat selections if high EPA/DHA seafood is selected.

Potential for Risk

Available data suggest levels of MeHg, dioxins, and PCB exposure will likely be within exposure guidelines regardless of type of seafood selected. The potential for exposure to contaminants is increased if locally caught seafood is consumed without regard to local advisories. Increased risk for exposure to infectious microorganisms if raw seafood is consumed. Decreased intake of iron compared to meat selections.



The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement