|Topic:||Seafood Choices: Balancing Benefits and Risks|
THE NATIONAL ACADEMIES
Institute of Medicine
Food and Nutrition Board
Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks
Monday, October 16, 2006
425 Hart Senate Office Bldg. – 11:00 a.m.
410 Dirksen Senate Office Bldg. – 4:00 p.m.
190 Ford House Office Bldg. – 4:00 p.m.
Seafood Choices: Balancing Benefits and Risks
This new report, from the Institute of Medicine, balances the benefits of eating seafood, a source of high quality protein and micronutrients like omega-3 fatty acids, against potential risks from such contaminants as methyl mercury, PCBs, or particular microbial pathogens. The report reviews the scientific evidence and offers examples on how information on the nutritional values and health risks can be presented in a more coherent way to the public.
These series of briefings were for members of Congress and congressional staff only. The report was publicly released on October 17, 2006 and can be found, in its entirety, on the Web site of the National Academies Press.