WELCOME TO BILL'S CORNER!

Dear Constituents,

I’ve never been as gung-ho about the topic of seafood and health as I am this month. I’ve just returned from a 3-day international science conference here in Washington, D.C., that revealed many of the important health benefits people gain from eating seafood. I was pleased to host this conference, which was sponsored by the United States along with the governments of Canada, Norway and Iceland. These countries recognize the importance of seafood to human health and are working with the United States to highlight the science and educate the public.

Much of the conference was spent discussing current science that links seafood consumption to lower risk for heart disease – the leading cause of death in America – and other chronic ailments and terminal illnesses. But mostly the conference focused on the need for clear communication to the public about the benefits of eating seafood for a healthy lifestyle. Woven throughout all the sessions was the topic of consumer information and how we should best communicate the important message that people need to eat two servings of seafood per week to reap the valuable health benefits found in fish and shellfish.

The USDA tells Americans to eat two meals of seafood per week for a heart-healthy diet, but that message often gets overshadowed by scare stories in the popular press about mercury contamination. It’s no wonder that people are confused! Unfortunately, this confusion leads some people to avoid seafood altogether, which puts them at greater risk for a number of painful and deadly illnesses.

I’d like to tell all those who read Bill’s Corner that mercury is a naturally occurring compound found in the environment and in almost everything we eat. It’s been around longer than humankind. Still, the health benefits of eating seafood far outweigh any risk due to trace level contaminant exposure. In fact, seafood has been scientifically shown to fight cardiovascular disease, cancer, Alzheimer’s and many other major illnesses. Let me reiterate that. Seafood does not cause diseases – it fights them!

I don’t want to confuse the message, but we must also inform women who are pregnant, nursing, or may become pregnant in the next six months that you should also consume two seafood meals per week. The omega-3 fatty acids found in seafood have been scientifically shown to be critical for the development of the fetal brain. However, as a precaution you should select species that contain high amounts of omega-3 fatty acids and lower amounts of mercury, such as wild and farmed salmon, shrimp, pollock, cod, canned light tuna and catfish.

Pregnant and nursing women should steer clear of five species that contain higher mercury levels (shark, swordfish, tilefish, king mackerel and tuna steaks), and avoid consuming whale meat until your baby is weaned. This guidance includes a 10-fold safety margin as a precautionary measure to make sure our babies are born healthy and strong.

Don’t let this guidance prevent you from eating seafood. Studies have linked seafood consumption to higher intelligence in babies and children, lower heart rates in adults, in addition to lower cholesterol, lower blood pressure and lower body weight. After hearing scientists and medical/healthcare professionals speak at this conference, I’m going to be sure to get my two or more servings of fish per week! You’ll hear more from me in the coming months about the relationship between seafood and health.

As we enter the magical season of lights, I wish every family a very safe and Merry Christmas, Happy Hanukkah, and Happy Kwanzaa. This is an important time of year to spend with family and friends and count our many blessings. As you think about what to put on the table this holiday season, be sure to give your family the greatest gift of all – a healthy future – by serving delicious meals of seafood with plenty of vegetables.

References

Seafood and Health Conference Website

Conference Press Release, Day 1

Conference Press Release, Wrap-up