. "2 Consumption Patterns and Composition of Seafood." Seafood Choices: Balancing Benefits and Risks. Washington, DC: The National Academies Press, 2007.
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Seafood Choices: Balancing Benefits and Risks
TABLE 2-9 Dietary Intake of Linolenic Fatty Acid, Eicosapentaenoic Fatty Acid (EPA), Docosahexaenoic Fatty Acid (DHA), and EPA and DHA Combined
Statistic
All Individuals Aged 2 and Over
Age (years) and Sex
2–5
6–11
12–19
Males and Females
Males and Females
Males
Females
Number in sample
17,107
1521
2098
2244
2261
g
Linolenic fatty acid
Mean
1.41
0.90
1.16
1.49
1.23
SEM
0.01
0.02
0.03
0.04
0.03
mg
Eicosapentaenoic fatty acid (EPA)
Mean
35.26
11.94
14.16
16.91
16.78
SEM
1.99
2.10
1.74
1.91
1.68
Docosahexaenoic fatty acid (DHA)
Mean
67.98
27.99
37.72
43.75
39.89
SEM
2.66
3.18
4.09
3.12
3.23
EPA and DHA combined
Mean
103.25
39.93
51.87
60.67
56.66
SEM
4.53
5.21
5.59
4.64
4.68
SOURCE: CDC/NCHS, 1999–2002.
FIGURE 2-3 Consumption estimates, as a percentage of total seafood consumed, by EPA/DHA content classification. High-EPA/DHA seafood is further delineated by type; white (albacore) tuna is high in EPA/DHA but light (e.g., skipjack) tuna is not.
