Fish is an excellent source for high-quality protein, good fat (omega 3 and 6), vitamins (B, D), minerals (Ca, P, Zn, I, Mg, K, etc.) can lower blood pressure help reduce the risk of a heart attack or stroke. The illegal addition formaldehyde (FA) to extend shelf life common problem reported in many countries FA classified as group 1 human carcinogen by International Agency Research on Cancer (...

With the increase in worldwide demand for seafood, current plateau production from wild-harvest fisheries has resulted rapid growth of aquaculture sector. Aquaculture relies on quality ingredients such as fishmeal, but cost concerns have led to investigation a variety alternate plant and animal by-products microbial sources aquafeed ingredients. Evaluation alternative traditionally focused thei...

The increased consumption of fish and shellfish has resulted in more frequent reports of adverse reactions to seafood, emphasizing the need for more specific diagnosis and treatment of this condition and exploring reasons for the persistence of this allergy. This review discusses interesting and new findings in the area of fish and shellfish allergy. New allergens and important potential cross-...

OBJECTIVE To analyse the relationship between maternal intakes of fish and other seafood during pregnancy and child neurodevelopment at age 4 years. Although pregnant women are advised to limit seafood intakes because of possible neurotoxin contamination, several studies suggest that overall maternal seafood intakes are associated with improved child neurodevelopment, perhaps because of higher ...

Seafood consumption is recommended as part of a healthy, balanced diet. Under-exposure to seafood during early years feeding, when taste and food acceptance is developed, may impact on the future development of a varied diet. This study aimed to investigate the availability and nutritional content of seafood in commercial infant meals compared to the other food types. A survey was conducted of ...

The food production system is increasingly global and seafood is among themost highly traded commodities. Global trade can improve food security by providing access to a greater variety of foods, increasingwealth, buffering against local supply shocks, and benefit the environment by increasing overall use efficiency for some resources. However, global trade can also expose countries to external...

OBJECTIVE To describe part of the results of the CALIPSO study, i.e. to provide seafood consumption data on high seafood consumers in France and its contribution to n-3 long-chain (LC) PUFA intake. DESIGN AND SUBJECTS A total of 1011 individuals aged 18 years and over, who consumed fish and seafood at least twice weekly, were recruited. A consumption survey and a local 'total diet study' were...

BACKGROUND Seafood intake is associated with beneficial effects for human health. Seafood provides a number of nutrients beyond the traditionally known long chain marine n-3 fatty acids EPA, DPA and DHA, such as protein, vitamin D, iodine, selenium and vitamin B12. Valid assessment of dietary seafood and n-3 supplement intakes are becoming increasingly crucial when giving recommendations to pop...

quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...

Heavy metals are, unfortunately, present in the air, water, and food supply. Cases of severe acute lead, mercury, arsenic, and cadmium poisoning are rare; however, when they do occur an effective, non-toxic treatment is essential. In addition, chronic, low-level exposure to lead in the soil and in residues of lead-based paint, to mercury in the atmosphere, in dental amalgams and in seafood, and...