Seafood Choices - Balancing Benefits and Risks

The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research.
The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

Riassunto

Explores decision-making process for selecting seafood by assessing evidence on availability of specific nutrients (compared to other food sources) to obtain nutritional benefits. This book develops a decision path for US consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks.

Dettagli sul prodotto

• Autori: Committee on Nutrient Relationships in S, Committee on Nutrient Relationships in Seafood Selections to Balance Benefits and Risks, Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, Food And Nutrition Board, Institute Of Medicine, National Academy Of Sciences
• Con la collaborazione di: Malden C Nesheim (Editore), Malden C. Nesheim (Editore), Ann L Yaktine (Editore), Ann L. Yaktine (Editore)
• Editore: National Academies Press
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 09.04.2007
• EAN: 9780309102186
• ISBN: 978-0-309-10218-6
• Pagine: 736
• Dimensioni: 155 mm x 229 mm x 46 mm
• Peso: 1279 g
• Categorie: Guide e manuali > Salute; Scienze naturali, medicina, informatica, tecnica > Medicina > Tematiche generali