Seafood Nutrition Partnership would like to congratulate and recognize its Board Member, Dr. Tom Brenna, for receiving the 2017 Osborne and Mendel Award for outstanding contributions to basic research in nutrition on Sunday, April 23, 2017, from the American Society for Nutrition (ASN). The award is given in Memory of T.B. Osborne, PhD (1859-1929) and L.B. Mendel, PhD (1872-1935). The American Society for Nutrition’s Awards Program is administered through the ASN Foundation. These awards were presented at the 81st Scientific Sessions at Experimental Biology 2017 in Chicago.
Dr. Brenna is the fourth scientist to be honored with both ASN’s Osborne and Mendel Award for outstanding contributions to basic research in nutrition and the ASN’s Robert Herman Memorial Award for advancement of clinical nutrition (2013).
His research team’s basic research into the chemical, biochemical, metabolic, genetic and ecological aspects of fatty acids have had a decisive influence on modern knowledge of these key nutrients. Because of his group’s work we now understand to a greater degree the role of omega-3s and polyunsaturated fats in human development for moms and babies in a detailed way. Their work has contributed to an understanding of the underlying blueprint at the genetic and molecular level of human health and omega-3s, and provides the scientific foundation that supports reliable advice for seafood nutrition and human health.
His current research activities are concerned with three areas: requirements for polyunsaturated and branched chain fatty acids especially in the perinatal period, development of advanced analytical chemical instrumentation particularly mass spectrometry for biomedical applications, and development of high precision isotope ratio mass spectrometry for anti-doping applications. Dr. Brenna’s polyunsaturated fatty acid work focuses on factors that influence demand for omega-3 and omega-6 fatty acids. His team is focused on brain and associated organ development, and on branched chain fatty acids in human nutrition.
Dr. Brenna chairs the SNP Scientific & Nutrition Advisory Council and is hosting the State of the Science Symposium on Sept. 20 in Washington, D.C., bringing together more than a dozen top researchers to provide the latest information on seafood nutrition science.
Dr. Brenna was appointed in 2017 as professor of pediatrics and of chemistry at the Dell Medical School of the University of Texas at Austin, after 27 years as a professor of human nutrition, of chemistry, and of food science at Cornell University in Ithaca, NY.
Lobster was once considered a low-class food, more likely to be used for garden fertilizer than on restaurant menus. Oh, how times have changed for how we treasure the shellfish from the cold North Atlantic waters.
As we think more about the health of our oceans – the waters that provide the seafood we eat – it’s time to think about how we can help support the fish ecosystem. One way to do that is to try a variety of seafood.
Seafood species that tend to be invasive or overpopulated, or end up as part of a bycatch for a premium variety, have been deemed “trash fish,” which is what lobsters were for decades. Being willing to treasure the “catch of the day” helps take pressure off overfished species that are more in demand by consumers
Non-profit chef organization Chefs Collaborative has hosted 15 Trash Fish Dinners around the country since 2013 to bring attention to undervalued and underutilized species of fish. Dinners prepared by local chefs include species such as fresh sardines, Boston mackerel and dogfish, like at this dinner put on by Seattle Fish Co.
Other “trash” fish species to look out for include whiting, Atlantic pollock, redfish, trigger fish, drum, scorpion fish, Asian carp, rainbow smelt, sheepshead scup, ribbonfish, grunts and even salmon heads.
The next time you are shopping for seafood, either at the grocery store or restaurant, try a fish or shellfish you have not had before.
This column first appeared in The Daily Athenaeum
By Brittany Osteen
When I was younger, I never ate seafood, anything red and very few types of meat. My fear of seafood came from watching ‘Finding Nemo’ when I was six. Now that I am older, I have been more open to trying seafood (and things that are red), but my flavor for fish still had a very small scope until recently. As fate would have it, I was asked to help organize the West Virginia Seafood Nutrition Partnership earlier this year.
The West Virginia Seafood Nutrition Partnership works to promote a heart healthy diet – something I recognized as an extremely worthy cause in W.Va. In case you don’t know who they are (I didn’t either), the Seafood Nutrition Partnership is a national non-profit whose mission is to help people lead longer, healthier lives by eating more seafood. Their mission is direct: encourage people to eat seafood twice a week for optimum health as recommended by the USDA/HHS Dietary Guidelines for Americans. When the Seafood Nutrition Partnership was first created, only 1 in 10 Americans followed this guideline. Since then, the ratio has improved with 1 in 3 Americans including seafood in their diets in the last year.
Many Americans know about the protein benefits from eating seafood, but few know about the other health benefits and there are a ton. Adding seafood into a normal diet can help prevent chronic diseases like obesity, heart disease and diabetes. Seafood not only reduces risk of diseases, but it also shown to improve mood and decrease the instances of some cancers. Eating seafood twice a week can also help improve the ability to think, learn and remember now, while decreasing your risk of dementia later in life. As we approach finals, eating fish can even help us prepare as the omega-3s play an important role in our eye’s sensory functions and our brain’s key functional units. Pretty impressive, right?
I was one of the 1 in 3 Americans to add seafood into their diet this year. Before joining the seafood movement, I thought there were only a couple ways to eat seafood. In the first month that I joined, I tried oyster and clam chowder, flounder, tuna salad, salmon, a sushi burrito, and many other combinations. YUM! My favorite recipe is Cilantro-Lime Shrimp Tacos from health.com!
Cilantro-Lime Shrimp Tacos
What you need:
Please join me in pledging to eat seafood at least twice a week. It is a lot easier, cheaper and more delicious than you may think. For more information, recipes or to take the heart healthy pledge, click around seafoodnutrition.org.
Good news: 1 in 3 Americans have added seafood to their diets in last year.
However, findings from a 2017 survey commissioned by the Seafood Nutrition Partnership found a significant knowledge gap between Millennials and older generations as it relates to understanding the full spectrum of seafood’s health benefits and adding it to their diet. Only 23% of Millennials have added it to their diet to eat more healthily, compared to two-in-five Boomers (41%).
The survey found that more than half of Americans (56%) know that seafood is high in protein, but far fewer associate it with other positive health benefits, particularly as it relates to heart health. More specifically, while two-in-three Baby Boomers (63%) know that seafood is good for their heart, only 36% of Millennials are aware of this fact.
On behalf of Seafood Nutrition Partnership, Ketchum Global Research & Analytics (KGRA) conducted an online survey of 1,129 U.S. adults ages 18+ across the country. KGRA used the field services of YouGov to collect audience data. Stat testing was done at a 95% confidence level and the margin of error was +/-3%. The survey was in field February 15-16, 2017.
The 2015 GOED omnibus survey also asked people about their supplement and omega-3 consumption. The findings, which surveyed 1,012 U.S. adults nationwide, show 57% of people take a multivitamin and 35% of respondents specifically take an omega-3 dietary supplement, with fish oil supplements the biggest component of omega-3s in the U.S. diet. A subsequent global survey found supplements are more popular in U.S. compared to other countries surveyed.
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!
Seafood Nutrition Partnership is a 501(c)3 with a mission to inspire a healthier America through partnerships and outreach to raise awareness about the essential nutritional benefits of eating seafood.
© 2017 Seafood Nutrition Partnership. All Rights Reserved.