Nearly half of all U.S. deaths in 2012 were attributable to diet-related cardiometabolic disease, including heart disease, stroke, and type 2 diabetes.
In a recent study, where tuna was caught was nearly as important as its species, in terms of contamination from PCBs, flame retardants, and pesticides.
Study finds women whose consumption of seafood followed federal guidelines had 11 times more mercury in their bodies than those who ate no fish.
Omega-3 fatty acids seem to cancel out mercury and PCBs in seafood, making it safer than previously thought for pregnant women.
A lawsuit filed last week challenges the FDA’s authority to approve GM salmon under the 1938 Federal Food, Drug and Cosmetic Act.
A new study is changing the way scientists think about neurodegenerative diseases, and hints that a common dietary supplement may protect against them.
Many people do not know about where seafood comes from and how to ensure it is safe. Here are 6 things you may not know about the U.S. seafood supply.
You could be unknowingly doing things right now that are upping your chances of heart disease. Here are 4 little-known risks which could make a difference.
A new report reveals 59% of tuna in restaurants and grocery stores alike is actually fake tuna, much of which is a variety previously banned by the FDA linked to anal leakage.
While the FDA claims you can have as much as 12 ounces a week of light tuna and up to 6 ounces of albacore, test results from the Mercury Policy Project (MPP) say these amounts are much too high. Mercury exposure through tuna, the MPP reports, is higher than ever, and kids especially should only be eating the fish on an occasional or even rare basis.
A study completed in 2009 and released by the U.S. government found that every single freshwater fish tested was contaminated with mercury. They tested fish from 291 different streams across the country and didn’t find a single mercury-free fish. What’s more, fish mercury levels were often alarmingly high.
With today’s manufacturing there are many chemicals and toxins that are both purposefully added to products as well as unintentionally added. Mercury is one of those unintended additions to many of the products people consume and topically apply every day. In order to avoid exposure to this heavy metal, and in turn avoid the risk of any heavy metal toxicity, you need to know where the metal resides in order to avoid it.
Despite seafood showing extremely high levels of contamination, the FDA still deems the food safe for consumption. The FDA not only falsely softened the risk of seafood consumption due to carcinogenic contaminants such as polycyclic aromatic hydrocarbons (PAHs) in the seafood supply, but also ignored individual FDA staff members who called for higher levels of contamination protection.
Restaurants around the globe will soon be utilizing genetic identification technology to ensure that certain seafood meals are genuine. The DNA barcoding technique was approved by the United States Food and Drug Administration (FDA) in October, and is toted as a method of dealing with ‘fraudulent’ fish products.
Government inspections find an average of 37% of seafood fraudulently identified. The most common mis-labelings are for red snapper, cod, wild salmon and grouper. Most fish purchased in the US is imported but the FDA currently inspects less than 2% of these fish.