Extension specialists focused on food and nutrition as well as marine fisheries are faced with a similar question, “Is seafood safe?" The importance and influence of media outlets in promoting and/or dispelling concerns and fears concerning food safety is exemplified by recent headlines about seafood.

As educators, our experience dealing with the public indicates a lot of confusion and frustration about the risks and benefits of eating seafood. From the health benefits of Omega-3 fatty acids found in seafood to the risk of PCBs in farm-raised fish, it’s challenging for health professionals, educators and consumers to remain current with the latest research. While there is sufficient research on the topic, the challenge is providing a venue to present the results of research studies in a way that helps consumers weigh the risks and benefits of consuming seafood and make appropriate choices.

To address this issue, a UNH Cooperative Extension interdisciplinary team comprised of Catherine Violette, Food and Nutrition Specialist, Rollie Barnaby, Marine Extension Educator, and Ken La Valley, Commercial Fisheries Specialist, coordinated a focused effort to help nutrition, medical and food service professionals by providing a one-day conference.

The conference "Seafood: Exploring Benefits and Risks" provided the more than 70 participants with a nationally-recognized field of experts from Purdue University, the Harvard Risk Analysis Lab, University of Rhode Island and UNH. Presentations covered topics from the global need for seafood, media influence on consumer choices, Omega-3’s and cardiac health as well as what a FDA risk assessment actually means.

The consensus was that the potential benefits of consuming seafood far outweigh the risks. However, consumers can make seafood choices to further minimize potential health risks by knowing where the seafood they buy is harvested and by limiting consumption of freshwater and marine fish known to contain higher amounts of methyl mercury and PCBs.

Please take a look at the conference presentations.