Depending upon an individual’s energy needs, the recommended intake increases, and seafood should provide approximately one-fifth of the protein food group intake recommendation. The US Department of Agriculture (USDA) and US Department of Health and Human Services’ Dietary Guidelines for Americans, 2010 specifies consumption of at least 8 oz (227 g) seafood/week by all Americans two years old and older. Alternatively, seafood may replace other, less advantageous, protein foods in the diet. While benefits are often ascribed to the long chain n-3 fatty acids found in fatty fish, a recent review that examined the association between either fish consumption or n-3 fatty acids and cerebrovascular disease concluded that the beneficial effects of fish consumption may be due in part to the contribution of other nutrients found in fish.

Consumption of seafood, particularly fish, is associated with reduced risk of cardiovascular disease. Seafood (fish + shellfish) is a nutrient-rich lean protein food and is a component of many healthy eating patterns. A great deal of work remains to move Americans toward seafood consumption at current recommended levels. Approximately 80%–90% of seafood consumers did not meet seafood recommendations when needs were estimated by energy requirements. Among seafood consumers, women and individuals of lower age and education levels consumed less seafood. Among those who reported eating seafood, the average amount eaten of any seafood was 158.2 ± 5.6 g/week. Younger age and lower income and education levels were associated with lower odds of being a seafood consumer ( p < 0.0001).

The percentages varied by socio-demographic group. Over 80% of Americans reported consuming any seafood over the past 30 days, 74% reported consuming fish, and 54% reported eating shellfish. Data from 15,407 adults aged 19+ participating in the 2005–2010 National Health and Nutrition Examination Surveys were analyzed using methods to account for sporadic intake of seafood. The purposes of this study were to describe the prevalence of seafood consumption and, among consumers, the amounts of seafood eaten by sex, age group, income and education level, and race-ethnicity. Current US federal dietary guidance recommends regular consumption of seafood (fish + shellfish) to promote health however, little is known about how well Americans meet the guideline, particularly population subgroups that may be at risk for inadequate intake.

American macro fish