Increased Consumption Of Seafood Research Articles

Risk Factors for Severe Seafood Allergy Among Adults in an Urban City in Vietnam.

Increasing seafood consumption is associated with more frequent reports of food allergy. Little is known about seafood allergy (SFA) among adults in Vietnam. We investigated the characteristics of individuals with SFA and the risk factors for severe SFA. A cross-sectional, web-based survey was conducted among individuals aged ≥ 18 years from universities in Ho Chi Minh City (Vietnam) between December 2021 and July 2022. The survey was based on a structured, validated questionnaire related to FA. Strict definitions of "convincing allergy" were used. Multivariate analysis was used to estimate the risk factors for severe SFA after adjusting for covariates. Data were analyzed using JASP (v.0.16.3) and SPSS (v.22.0). Totally, 1038 out of 2137 (48.57%) individuals completed the questionnaire, of whom 285 (27.46%) had reported SFA. Convincing SFA accounted for 20.13% (209/1038) of the cases, with convincing shellfish allergy being more common than fish allergy. Participants with comorbid shellfish and fish allergy had higher prevalence of atopic dermatitis, peanut/nut allergy, other food allergy, and cutaneous and upper airway symptoms compared to participants with shellfish allergy (p < 0.05). The spectrum of reactive seafood was diverse and characterized by local species. The age of symptom onset was most commonly during late childhood and adolescence, with most reactions persisting into adulthood. A history of anaphylaxis, comorbid peanut, and tree nut allergy, and ≥3 allergens were associated with severe SFA. Features of causative, coexisting seafood allergy, and risk factors for severe SFA were demonstrated, which can provide a reference for future studies.

Pre- and post-pandemic seafood purchasing behavior in the U.S.

The global COVID-19 pandemic resulted in an unprecedented economic shock in current times. Previous literature on consumer shopping behaviors during economic downturns is limited, and studies specific to seafood focused primarily on supply-side shocks. A national survey was conducted using an online platform from February 22 to April 6, 2021 that targeted 100 seafood consumers in each of 20 market areas across the U.S. Following data cleaning, 1908 usable responses were obtained. Results documented significant changes in consumer shopping behaviors. Significantly greater percentages of meals (generally and of seafood) were consumed at home and fewer away from home, as expected. Demographic differences were found in shopping behaviors by age, education, income, and gender, but not by ethnic group. Frequency of shopping decreased in 2020, but the expenditure per shopping trip did not, resulting in less overall spending for groceries as compared to 2019. Respondents were less likely to purchase seafood for takeout or for home delivery of prepared meals as compared to general meals because of concerns over quality, freshness, and safety of seafood. Half of respondents consumed approximately the same amount of seafood as before the pandemic; with 31% reporting decreased seafood consumption, and only 19% increased seafood consumption. Thus, study results provide evidence of a pandemic-imposed shift to consuming greater proportions of seafood meals at-home than away-from-home, and not an overall increase in seafood consumption. The choice of species eaten most often did not differ pre- and post-pandemic. Those respondents who reported decreased seafood consumption in 2020 did so primarily because of: 1) its expense, given reduced incomes from working fewer hours or being laid off; 2) unwillingness to prepare fish at home for the smell and “mess”, or being uncomfortable preparing it; or 3) simply not preferring or liking seafood well enough to eat it more frequently. Those who reported increasing seafood consumption did so primarily because it was considered to be a healthy food choice. Additional work is needed to further examine consumption and shopping behaviors throughout the recovery in 2021 and 2022.

Impacts of harmful algal blooms on marine aquaculture in a low-carbon future

The IPCC Special Report on Global Warming of 1.5 °C highlights the potential for dietary shifts to reduce greenhouse gas emissions from livestock. Reductions in the consumption of terrestrial animal protein require increases in the consumption of other food categories, to maintain food security, balanced dietary patterns, and protein intake. Aquaculture has long been suggested as one way to meet future food security needs, and marine and estuarine aquaculture in particular is associated with comparatively low greenhouse gas emissions. However, marine and freshwater aquaculture is affected by factors including harmful algal blooms (HABs), which have been increasingly documented around the world, correlated to increases in worldwide aquaculture. In this study, we applied a global multi-region input-output model to capture the direct effects as well as the indirect and induced effects HABs might pose to a global dietary transition from terrestrial livestock to increased seafood consumption from marine and estuarine aquaculture sources. We found that marine and estuarine aquaculture has a substantial potential to replace meat consumption from terrestrial livestock sources, as increases in CO2 emissions from aquaculture were more than offset by reductions in emissions from mainly cattle grazing and associated land clearing. HABs were found to have a minor monetary impact, but the impact on protein supply was found to be potentially sizeable. For example, in a future setting where 40% of terrestrial protein sources were replaced by aquaculture, a HAB-caused global loss of 5% would set in motion numerous supply-chain cascades, affecting industries auxiliary to aquaculture, indirectly and ultimately reducing protein intake by 10–20%. Such reductions have the potential for pushing parts of Sub-Saharan populations into protein-energy malnutrition. Nevertheless, there remains a significant potential for a dietary transition to increased aquaculture seafood to contribute to reductions in GHG.

Results of the first national human biomonitoring in Slovenia: Trace elements in men and lactating women, predictors of exposure and reference values.

The first national human biomonitoring in Slovenia surveyed cadmium (Cd), lead (Pb), mercury (Hg), arsenic (As), manganese (Mn), selenium (Se), copper (Cu) and zinc (Zn) in a childbearing population (18-49 years) selected from lactating primiparous women and men (N = 1084). The overall aim was to estimate trace elements' levels and geographical variations in order to identify sources of possible exposures and set the national reference values. The study population was selected evenly from 12 study areas across Slovenia, including rural, urban and known or potentially contaminated environments. Within 6-8 weeks after delivery, venous blood, spot urine, scalp hair and breast milk samples were collected to determine the selected elements. The data analysis included descriptive statistics and multiple linear regression using elemental concentrations in biological matrices, questionnaire data and environmental datasets. Essential elements showed no significant deficiencies or excessive levels in the study population and were largely determined by sex and/or the participating women's physiological status (postpartum, lactation), as well as by certain dietary sources. Toxic elements' levels were mainly below the levels considered to present increased health risk. Lifestyle and nutritional habits appeared as significant determinants of exposure to Cd (smoking and game meat consumption), Hg (seafood and amalgam fillings), As (seafood) and Pb (alcohol consumption, smoking, game meat consumption and type of water supply). A distinctive geographical pattern was confirmed, due to past mining activities combined with naturally elevated background levels in the cases of Pb (Mežica Valley), Hg (Idrija and Posočje) and As exposure (Zasavje). Increased seafood consumption in the coastal study area contributed to higher Hg and As (arsenobetaine) levels. Extensive sample size database accompanied with life-style and environmental data improved the prediction of exposure patterns, set the reference values for the childbearing population living in Slovenia, and provided a strong basis for evaluating spatial and temporal trends in exposure. To our best knowledge, this is the first study to establish reference values for lactating primiparous women.

Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia

National dietary guidelines (DGs) consistently recommend consuming seafood for health benefits, however, the sustainability of increasing seafood consumption is often challenged. Seafood products vary in environmental performance as well as health benefits, yet there is no information integrating the health and ecological impacts of different seafood choices. The first step in optimising improved health and environmental outcomes is to examine more closely the types of seafood being consumed at population and individual levels, to develop the means to increase the intake of seafood that is optimal for human health and the environment. The purpose of this analysis was to better understand the specific types and amounts of seafood consumed by the Australian population, and by socioeconomic subgroups within the population, to determine the relative nutritional content and sustainability of seafood consumed by these groups. Secondary analysis of the Australian Health Survey (AHS) (2011–2013), which reached 32,000 people (25,000 households) was undertaken. The majority of respondents (83%) did not consume any seafood on the day of the survey. Results indicated the proportion of seafood consumers was lowest among adults who were unemployed, had the least education and were the most socio-economically disadvantaged. Crustaceans and farmed fish with low omega 3-content, such as basa and tilapia, were identified as the least nutritious and least sustainable seafood categories. These two categories constituted a substantial amount of total seafood intake for the lowest socio-economic consumers, and over 50% for unemployed consumers. In contrast, consumers in the highest socio-demographic group consumed mainly high trophic level fish (moderate nutrition and sustainability) and farmed fish with high omega-3 content (high nutrition, moderate sustainability). Fewer than 1% of adults or children reported eating seafood identified as both more nutritious and less resource intensive, such as small pelagics or molluscs. Opportunities exist to increase seafood intakes to improve health outcomes by varying current seafood consumption patterns to maximise nutritional outcomes and minimise environmental impacts. Initiatives to promote the health and environmental benefits of seafood should be promoted at the population level, with targeted interventions for specific groups, and should encourage consumption of highly nutritious low resource intensive types of seafood.

Train the child and teach the adult: Developing intervention strategies for increasing seafood consumption

AbstractDespite increasing levels of per capita seafood consumption globally, consumption levels across the population vary with many consumers eating less than recommended weekly intakes. This study investigates the influence of childhood patterns of seafood consumption, consumer confidence in selecting and preparing seafood, adult eating habits, and lifestyle on seafood consumption. Partial least squares structural equation modelling analysis was conducted using a sample of 1,318 Australian adults. The results show that consuming seafood regularly in childhood and developing the confidence to select and prepare seafood as an adult contribute to the development of seafood eating habits. Subsequently, a habit of consuming seafood leads to a lifestyle involving regular consumption of seafood. The results indicate the need to develop and implement intervention strategies for encouraging childhood seafood consumption (“train the child”) and increasing adults' confidence in selecting and preparing seafood (“teach the adult”). Intervention strategies proposed include educational programmes targeted at both children and adults, combined with the development of seafood products that appeal to children and suit the changing lifestyle needs of today's 21st century consumers.

The barriers and drivers of seafood consumption in Australia: A narrative literature review

AbstractAlthough seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega‐3 fatty acids and other nutrients, and studies have shown that seafood‐rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer‐reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.

Oxytetracycline의 투여방법에 따른 넙치(Paralichthys olivaceus) 체내의 잔류 특성

Industrial advancements have resulted in food culture development, followed by increased seafood consumption and large-scale seafood farming, which has been accompanied by an increased preva-lence of fish disease. The antibiotic oxytetracycline (OTC) is commonly used to prevent and treat bac-terial diseases in fish. However, overuse of OTC had led to negative aspects. In view of this, we con-ducted a research with regard to aspects of remnants on olive flounder skin, liver, and muscle through dipping treatment and oral feeding of OTC and analyzed the results with bioassay and HPLC quantitative analyses. The dipping treatment was carried out once with 25 g/ton/hr of OTC, and the oral treatment with 62.5 mg/kg body weight/7 days. The results underwent a bioassay analysis. The dipping group reacted only on the skin right after dipping, while the oral feeding group responded on the skin for 77 days after feeding and on the muscle for 14 days. In the dipping group, the HPLC quantitative analysis revealed remnants in the skin on the 37th day and on the 13th day in the liver group. No remnants were found in the muscle, even immediately after dipping. In the oral feeding group, there was a high concentration (1.07 mg/kg) of remnant in the skin, even on the 77th day. 0.56 mg/kg in the liver, even a small amount, and no remnant in the muscle on the 42nd day. To sum up, the results suggest that it will not be harmful to our body to observe the OTC withdrawal period of 40 days with the muscle because OTC will hardly remain on it. When using olive flounder for sashimi, the skin and liver should not be used for broth, as the quantity of OTC residue is several times higher than that found in muscle. As previous studies reported that the concentration of rem-nants gradually decreased with heating, so it was likely to lessen, depending on the cooking temperature.

Long-term intake of animal flesh and risk of developing hypertension in three prospective cohort studies.

Prospective data are scarce on the relation of red meat, seafood, and poultry consumption with hypertension risk. Although red and processed meats are generally considered to have adverse cardiovascular consequences, seafood is believed to be protective and poultry's effect is controversial. We prospectively examined the independent association of long-term intake of animal flesh with incident hypertension in three longitudinal cohort studies of nonhypertensive individuals: Nurses' Health Study (NHS, n = 62 273 women), Nurses' Health Study II (NHS II, n = 88 831 women), and Health Professionals Follow-Up Study (HPFS, n = 37 414 men). We used multivariable Cox proportional hazards regression to study the associations of different types of animal flesh with the risk of developing hypertension while controlling for other hypertension risk factors. We then used fixed-effects meta-analysis to derive pooled estimates of effect. Compared with participants whose consumption was less than 1 serving/month, the pooled hazard ratios among those whose intake was at least 1 serving/day were 1.30 (95% confidence interval 1.23-1.39) for total meat (a combination of processed and unprocessed red meat), 1.22 (1.12-1.34) for poultry, and 1.05 (0.98-1.13) for seafood. Seafood was associated with an increased risk of hypertension in HPFS and NHS II, but not NHS. Consumption of any animal flesh at least 1 serving/day was associated with an increased hypertension risk [pooled hazard ratio = 1.30 (1.16-1.47)]. Long-term intake of meat and poultry were associated with increased risk of hypertension. In contrast to our hypothesis, we found a weak but significant trend toward an increased risk of hypertension with increasing seafood consumption.

Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions

Based on the average level of seafood consumption in the United States (U.S.), the 2010 Dietary Guidelines for Americans encourages citizens to double their intake to improve the health of their diets. The future availability of seafood, however, is threatened by overfishing, unsustainable seafood farming practices, ocean pollution and acidification, and other factors. The growing global population and advancing ecological threats such as climate change are placing increasing demands and constraints on U.S. and global seafood supplies. Waste reduction has the potential to support increased seafood consumption without further stressing aquatic resources. It is essential to quantify waste levels in order to effectively target and design waste reduction interventions. Accordingly, we used previous multi-country regional research and updated datasets to calculate a country-specific (U.S.) estimate of seafood loss for the years 2009–2013. We estimate that 40–47% of the edible U.S. seafood supply went uneaten in this period. The greatest portions of this loss occurred at the levels of consumers (in and out of home) (51–63% of loss attributed to consumption), bycatch discarded by commercial fishers (16–32%), and in distribution and retail operations (13–16%). Based on conservative estimates, this waste represents 208 billion grams of protein, 1.8 trillion mg of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids (i.e., omega-3 fatty acids), and 1.1 trillion kilocalories. The seafood that is lost could fill 36% of the gap between current consumption and U.S. Department of Agriculture-recommended levels. As another way of understanding the magnitude of loss, this lost seafood could provide the total yearly target quantity of protein for 10.1 million men or 12.4 million women, EPA+DHA for 20.1 million adults, and calories for 1.5 million adults. The lost nutrition estimates we provide are meant to be illustrative of the issue’s significance and magnitude. While a significant portion of the loss could be prevented or recovered for human consumption, we do not intend to suggest that all of it could or should become food for humans. Bycatch is generally best left in the water; some seafood loss is not culturally acceptable, marketable, nutritious or safe; and a portion of loss is also unavoidable. Instead, we discuss waste prevention strategies involving governments, businesses, and consumers that can be employed to reduce seafood loss and create a more efficient and sustainable seafood system..

Seafood Banquets in Beijing: Consumer Perspectives and Implications for Environmental Sustainability

Understanding the social drivers of increased seafood consumption in China, such as consumer perspectives in banquets, will be crucial if practical strategies to introduce sustainability into this market are to be successfully implemented. Based on 34 semi-structured interviews with key informants including seafood restaurant operators, seafood consumers and seafood traders, this study investigated seafood consumer attitudes and behaviours in Beijing seafood restaurants. The results and discussion is divided into sections that address the popularity and reasons behind the popularity of: 1) seafood banquets in general; 2) fish at banquets; 3) other forms of seafood at banquets; and 4) preferred characteristics and qualities of seafood at banquets. The consumption of certain types of seafood such as live reef fish and sea cucumber is becoming increasingly popular, while the consumption of shark fin is decreasing in popularity. Awareness and concern about sustainability and traceability issues were relatively low, and more significant themes for understanding consumer preferences about seafood include social status and prestige, food safety and quality, and health and nutrition. The paper concludes by demonstrating the implications for market-based interventions and government regulation.

Attitudes towards seafood and patterns of consumption in an Australian coastal town

SummaryRegular seafood consumption plays a protective role against chronic conditions and obesity, which account for the majority of the burden of disease in Australia. Despite public health recommendations, Australians consume less than the recommended levels of omega‐3s (n‐3) to reduce the risk of chronic disease. The best source of long‐chain n‐3 is oil‐rich fish.This paper reports on results from a community survey on attitudes and patterns of seafood consumption conducted in a coastal town in Western Australia. Data were collected through a self‐administered questionnaire and 300 valid responses were received (60.7% aged 55 years or over; 65.7% female).Weekly patterns of seafood consumption were observed. Almost all participants (93.7%) thought seafood was an important part of a healthy, balanced diet. Overall, participants (73.3%) did not perceive seafood as inconvenient to prepare, and had a high level of confidence around cooking and serving seafood. There were no gender or age differences in confidence except for those aged under 30 years with only a third (36.4%) expressing confidence in cooking and serving. All participants, across all ages and genders (78.7–90.7%) made informed decisions when purchasing seafood and they sought more point‐of‐sale information. They identified affordability, availability, easy‐to‐understand food labels and quick‐and‐easy recipes at point of purchase as the main enablers towards increased seafood consumption.

Oyster shell reduces PAHs and particulate matter from incense burning

This is the first report showing reduction of particle matter and PAHs from incense burning by addition of oyster shell. Worshiping ancestors and gods by burning incense sticks and joss paper is a very important tradition in many Asian regions. More than 45 % of families in Taiwan burn incense twice a day. Unlike joss paper burning, most of the incense burning occurs indoors, thus creating a risk for human health. Previous reports have indeed evidenced toxicity of incense, notably due to particulate matter and polycyclic aromatic hydrocarbons (PAHs). However, there are few methods to reduce particle matter and PAHs from incense burning. We hypothesize that oyster shell may be used to reduce incense fumes toxicity. Indeed a large amount of unused oyster shell is discarded due to increasing seafood consumption. Here, two types of incense were made in the laboratory, and then 5–30 % of oyster shells were added to the incense to study the reduction of particle matter and PAHs. Results show that reduction of particle matter and PAH emission increased with oyster shell addition. The reduction of emission factors is −35 % for mean particle matter, −21 % for particle-phase PAHs, and −37 % for benzo[a]pyrene equivalent concentration (BaPeq), using 30 % oyster shell additive. The addition of 10 % oyster shell reduces the burning time by 8.3 min, increases the burning rate by 3.4 mg/min, and reduces particle matter by 6.4 mg/g incense, particle-phase PAHs by 0.67 μg/g incense, and BaPeq by 0.23 μg/g incense. The reductions of particle matter, particle-phase PAHs, and BaPeq correspond to about 640 metric tons, 67, and 23 kg, respectively, per year. Our findings will help to produce safer and cleaner incense.

Drivers and barriers to seafood consumption in Australia

PurposeThis paper aims to explore the drivers and barriers to seafood consumption in Australia and to investigate attitudes toward pre‐packaged fresh chilled seafood products.Design/methodology/approachA two‐stage study of seafood consumption in Australia was conducted comprising ten focus groups across six states (n=60) and a national online consumer survey (n=1,815).FindingsThe main drivers for seafood consumption in Australia are health, taste, convenience, and a desire for diet variety. The main barriers to seafood consumption are price, concerns regarding origin, concerns about freshness, difficulty in evaluating seafood quality, and not liking the taste or texture of fish. The main appeals of pre‐packaged fresh chilled seafood products are convenience and ease of preparation, while barriers include price and concerns about origin and freshness.Research limitations/implicationsThe survey focussed on the main or joint grocery buyers in households and thus may not be representative of the entire Australian population.Practical implicationsThe findings provide important insights for the Australian seafood industry in developing and delivering seafood offerings that will appeal to Australian consumers and thus stimulate seafood consumption. This knowledge will also assist the Australian Government and health educators to more effectively campaign to encourage increased seafood consumption.Originality/valueWhile research on antecedents to seafood consumption in Europe has been extensive, research into the drivers and barriers to seafood consumption in Western countries such as Australia and strategies for increasing seafood consumption is less evident.

Comparison of the nutritional–toxicological conflict related to seafood consumption in different regions worldwide

This article discusses the seafood consumption worldwide as well as the related nutritional–toxicological conflict. An exposure assessment was performed using seafood consumption data from the Global Environment Monitoring System and nutrient and contaminant concentration data. The data indicated that the region of Japan, Korea, Madagascar and Philippines have the highest seafood consumption, followed by the Nordic–Baltic countries and South-East Asia. In Japan, Korea, Madagascar, Philippines and the Nordic–Baltic countries, pelagic marine fishes are highly consumed compared to fresh water fishes in South-East Asia. Because pelagic fishes are oily fishes, Japan, Korea, Madagascar, Philippines and the Nordic–Baltic countries have high omega-3 fatty acids and vitamin D intake. Iodine intake is influenced by the demersal fish consumption. The current intake of these nutrients via seafood consumption is still below the recommendations. From the toxicological side, the data indicate that none of the seafood groups had a median contaminant concentration above the EU maximum limits. Though, the results show that in some regions the contaminant intake exceeded the international health-based guidance values, mainly focussing on sensitive subpopulations. In contrast, when using less stringent guidance values relevant for non-sensitive subpopulations, the results show that the benefits of increased seafood consumption outweigh the risks.

Importance of seafood as nutrient source in the diet of Belgian adolescents

Regular seafood consumption is recommended in dietary guidelines. The aim of this study was to investigate the importance of seafood as a nutrient source in adolescents' diet and the extent to which seafood consumption can increase the intake of omega-3 polyunsaturated fatty acids and vitamin D. Consumption data recorded during seven consecutive days for 341 adolescents selected in Ghent (Belgium) were used to estimate the intake of vitamin D, linoleic (LA), alpha-linolenic (LNA), arachidonic (AA), eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acid. The adolescents consumed on average 3.21 microg/day vitamin D, 11.7 g/day LA and 1.4 g/day LNA. The mean intakes of AA, EPA, DPA and DHA were 83.2, 55.9, 18.4 and 111.4 mg/day respectively. The major source of vitamin D was fortified margarine. Fats and oils were the main sources for LA and LNA. The intake of AA was mainly contributed by meat, poultry and eggs. Fish and seafood contributed for 84.1%, 59.3% and 64.4% respectively for EPA, DPA and DHA. Flemish adolescents would benefit from increased seafood consumption, as this would lead to a higher intake of EPA and DHA as well as of vitamin D. Moreover, replacement of foods rich in saturated fat (SFA) by seafood products can help to reduce SFA intake.

Impact of seafood and fruit consumption on bone mineral density

Objectives Over the past decade, dietary choices and nutrition have proven to be major modulators of bone mineral density (BMD) in men and women. We investigated environmental determinants, specifically dietary habits, of BMD by using multiple regression models in a rural Chinese population. Methods BMDs were measured at the hip and total body in 5848 men and 6207 women, aged 25–64. Dietary and supplemental intakes were assessed by a simple, one-page questionnaire tailored to collect nutritional information from large rural populations. Another questionnaire was used to collect information on the subjects’ age, disease history, smoking, alcohol consumption, physical activity as well as women's menstrual status and reproductive history. Multiple regression models were used to assess the relationships among dietary variables and BMD, after adjusting for age, BMI (body mass index), weight, occupation, smoking status, and alcohol consumption. Results Increasing seafood consumption was significantly associated with greater BMD in women ( p < 0.001), especially those consuming more than 250 g per week of seafood. One thousand and three hundred and twenty-four men and 1479 women consumed >250 g of fruit per week. Higher fruit intake was found to be significantly associated with higher BMD in both sexes ( p < 0.05). High vegetable consumption, however, did not positively impact BMD. Conclusions This study with its large population size has identified preventive measures, as well as some risk factors, involved in bone loss and osteoporosis. Our results highlight the importance of several dietary variables as significant determinants of BMD. It also emphasizes the role of dietary intake in general and shows that specific foods, such as fruits and seafood, can positively impact BMD.

A new cutaneous sign of mercury poisoning?

Chronic mercury poisoning is becoming a health concern because of extensive pollution of water and fish, and the increasing consumption of fish in the human diet. Mercury is extremely toxic to the body, especially the central nervous system, but diagnosis is difficult because of the lack of specific signs. A total of 11 patients were observed to have a nonpruritic or mildly pruritic discreet papular and papulovesicular eruption that correlated with high blood mercury levels. The mercury evidently came from increased seafood consumption. All of the patients improved when they were placed on either a seafood-free diet or chelation therapy. Physicians should suspect mercury poisoning in patients who eat a high-seafood diet who present with an asymptomatic or mildly pruritic papular or papulovesicular eruption.