4303.0 Sustainable Seafood: Optimizing Health and the Environment (jointly organized by the Environment and Food & Nutrition Sections)

Tuesday, November 6, 2007: 4:30 PM
Interest in fish (and fish oil) has sky-rocketed among consumers and health professionals. Increasing evidence suggests that the long chain omega-3 fatty acids found in fish promote cardiovascular health, neurological development and mental well-being. However just as people are told to eat more fish, the world’s fisheries are in serious decline and many types of aquaculture have considerable ecological consequences. This not only has disastrous consequences for ocean ecosystems, but for future human seafood supplies. Given continued positive coverage of omega-3s in the media, it is also important to closely examine what is really known about their health benefits, while comparing the possible deleterious effects of seafood with high levels of environmental contaminants such as mercury and PCBs. This expert panel will provide public health professionals with the most recent scientific information on nutritional and toxicological aspects of seafood consumption, and ways to avert a crisis from collapsing fisheries and damaging fish farming practices.
Session Objectives: 1. List health benefits of omega-3 fatty acids. 2. Describe the environmental threat posed by today's large-scale fishing and fish farming operations. 3. Identify commonalities between public health goals and sustainable fishing goals.
John M. Balbus, MD, MPH
John M. Balbus, MD, MPH

5:30 PM
Aquaculture, wild fisheries, and consumption of omega-3 fatty acids
Rebecca J. Goldburg, PhD and Timothy P. Fitzgerald, MS

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Environment
Endorsed by: Maternal and Child Health, Food and Nutrition

CE Credits: CME, Health Education (CHES), Nursing

See more of: Environment