Research found the mean Omega-3 Index levels in the "Stroke/Heart Attack Belt” were 4.4% - relatively low compared with the desired 8%–12% "cardioprotective target," the range shown to be beneficial to help prevent cardiovascular disease. Low Omega-3 Index levels in this region correlates with a higher risk for disease
Forbes magazine explored a topic abuzz since Capitol Hill Ocean Week, where Seafood Nutrition Partnership President Linda Cornish moderated a panel on the U.S. seafood deficit.
Registered Dietitian Mindy Hermann explores foods and nutrients that have been shown to benefit various aspects of cognitive health, including seafood.
Seafood Nutrition Partnership is a proud sponsor of the new documentary series airing nationwide this summer, Chefs A' Field: Good Catch.
Chef Barton Seaver has teamed up with Rouxbe, the world's leading online culinary school, to launch a new course, Seafood Literacy with Barton Seaver: Knowledge & Technique from Sea to Plate.
Foodable.io in Seattle hosted a panel focused on mental health and the role a healthy diet and seafood plays.
Dr. Bill Harris of OmegaQuant and the SNP Scientific & Nutrition Advisory Council authored a study that found fish oil doesn’t increase bleeding during or after surgery.
Seafood nutrition facts curated by the Seafood Nutrition Partnership that servers can use to seal the seafood sale.
Canned fish is a quick and easy option, especially for those who shy away from cooking raw fish.
While eating a nutritious lunch is certainly smart for your overall health, did you know that certain foods might directly impact the health of your brain?
