Food Sources and Expenditures for Seafood in the United States

Love, David C.; Asche, Frank; Conrad, Zach; Young, Ruth; Harding, Jamie; Nussbaumer, Elizabeth M.; Thorne‐Lyman, Andrew L.; Neff, Roni A.

doi:10.3390/nu12061810

Cited by 73 publications

(51 citation statements)

References 28 publications

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“…The consumption rate was similar to the nutrition survey conducted in Quebec in 1992 but lower than a similar survey conducted in Nova Scotia in 1993 [ 12 ]. A similar consumption rate was reported in the United States and Australia [ 17 , 18 ]. The average daily consumption is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption.…”

Section: Discussionsupporting

confidence: 82%

Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Chan

2020

Nutrients

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Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution to intakes of energy and nutrients. Day-1 24-h dietary recalls data collected from a national survey, the Canadian Community Health Survey—Nutrition in 2004 and 2015, were used to estimate food and nutrient intakes among Canadians. Seafood was classified according to the Bureau of Nutritional Sciences food list. Descriptive statistics were used to calculate the consumption rate and the average consumption amount of seafood by different age groups and sociodemographic characteristics. Population ratios were used to assess the contribution of seafood to the total intake of energy and nutrients. The overall consumption rate of seafood was around 17%, and the rate was similar between males and females, and slightly higher in 2015 (17.71%) compared to 2004 (16.38%). The average portion size is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption. Adults (especially 30 years and above), Asians, individuals who were married, and with post-secondary education were more likely to consume seafood. Salmon, tuna, shrimp, cod, and crab were the most frequently consumed seafood in Canada, the consumption rate of which all increased from 2004 to 2015. Seafood provided up to 75% of n-3 PUFAs, 18% of Vitamin D, 19% Vitamin B12, 6% of niacin, and 4% of Vitamin B6 from all food sources. Seafood consumers had a healthier diet, as seafood consumption was related to a higher intake of key nutrients and a lower intake of total sugar and saturated fatty acids. Therefore, fish consumption should be promoted among Canadians.

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Section: Discussionsupporting

confidence: 82%

Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Chan

2020

Nutrients

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“…Notes 1. For instance, salmon is the most popular fresh species in retail sales in Germany (Bronnmann & Asche, 2017), France (Landazuri-Tveteras et al, 2018), and the US (Love et al, 2020). In the US, salmon is still only the second most consumed seafood species, with shrimp more popular at restaurants (Shamshak et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Differentiation in the Atlantic salmon industry: A synopsis

Cojocaru

Iversen

Tveterås

2020

Aquaculture Economics & Management

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The value chain for farmed salmon has experienced substantial changes over the past decades as a result of innovation in production technology, logistics, distribution and marketing that have helped facilitate the rapid production growth. The high level of control over the production environment in principle makes it possible for Atlantic salmon to be tailored on a number of product attributes or dimensions in response to requirements from different customer groups. However, when compared to meat production, differentiation in farmed salmon remains limited, pointing to a still immature industry. Based primarily on interviews with Norwegian producers, we offer an overview of the prominent differentiation strategies today and discuss barriers to further differentiation.

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“…Since 1977, the proportion of calories consumed away from home has doubled, and calories consumed away from home represented approximately one-third of total calories consumed by Americans in 2012 ( 9 ). In the seafood category, 39% of seafood consumption by weight and 65% of seafood expenditures occur outside the home, primarily at restaurants ( 10 ). Although seafood as an ingredient is low in saturated fat and calories, the way it is prepared and served as a meal ultimately determines its healthfulness.…”

Section: Introductionmentioning

confidence: 99%

Nutrition and origin of US chain restaurant seafood

Turvey

Harding

Young

et al. 2021

The American Journal of Clinical Nutrition

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Background Seafood has a nutritional profile that can be beneficial to human health, which gives it a role to play in healthy diets. In addition, because its production and harvesting can have fewer environmental impacts than some forms of animal protein, it can contribute to sustainable diets. However, the positive health and environmental outcomes are not guaranteed—they depend on how seafood is prepared and served and whether it is sourced from sustainable fisheries and aquaculture industries. Objectives We examined the availability and nutritional attributes of seafood meals at chain restaurants in the United States. We assessed nutritional attributes by store type and geography. We also assessed menu labeling for species, production methods, and origin. Methods The study population was 159 chain restaurants with 100,948 branch locations in the United States. Data were harvested from online restaurant menus, and the nutritional profile of seafood meals was calculated. Results The average seafood menu item provides up to 49–61% of the total daily limit of saturated fat, 65% of the total daily limit of sodium, and 58–71% of total daily protein requirement for adult men and women. Restaurant chains located in the Deep South and Ohio River Valley, and casual dining chains nationally, carry seafood meals with more total calories and saturated fat per 100 g than other regions or chain types. Most menu items did not list origin or production methods, which is information that would help consumers make informed decisions. Conclusions The added ingredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood. We recommend reformulating menus to reduce portion sizes, total calories, added fat, and sodium content per meal and to improve consumer-facing information about origin and production methods.

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Food Sources and Expenditures for Seafood in the United States

Cited by 73 publications

References 28 publications

Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Differentiation in the Atlantic salmon industry: A synopsis

Nutrition and origin of US chain restaurant seafood

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