Many of the world’s leading scientists, academics, NGOs and dietitians met in Washington, DC, last week, to discuss the relationship between seafood and health. Sponsors of the conference included NOAA and the governments of Norway, Canada and Iceland.

Citing a growing body of research on the relationship between seafood consumption and human health, scientists and healthcare professionals this week said that eating seafood reduces risk for sudden death due to heart disease by up to 90 percent. Eating just a small amount of seafood per day that is high in omega-3 fatty acids, such as shrimp, canned tuna, salmon, pollock and catfish can cut the risk of death due to coronary heart disease by 20 percent.

Americans should eat two seafood meals per week that are rich in omega-3 fatty acids. This recommendation is included in USDA’s 2005 dietary guidelines and is being reiterated by NOAA. Pregnant and nursing women, and children, are advised to follow these guidelines as well, while avoiding five species that are high in mercury.