The 131st Annual Meeting (November 15-19, 2003) of APHA

Abstract #73257

David B. Wallinga, MD, MPA, Food and Health Program, Institute for Agriculture and Trade Policy, 2105 First Ave. S, Minneapolis, MN 55404, 612-870-3418, dwallinga@iatp.org

Patients are bombarded with popular media describing the benefits of eating fatty fish, the risks of eating fish contaminated with certain pollutants,or both. At the same time, ever-evolving science means that health professionals must struggle to present information to their patients that is scientifically accurate while also reflecting both risks and benefits. This session presents guidelines for health professionals recently developed by Physicians for Social Responsibility on how to give fish consumption advice to patients. The guidelines specifically focus on children and women of childbearing age as populations with greater vulnerability. Some issues that will be highlighted include: fish preparation recommendations; recommendations on farmed versus wild-caught fish, reflective of their respective content of beneficial and other fats, as well as contaminants; beneficial characteristics of various omega-3 fatty acids and where best to obtain them through fish and non-fish sources; and available information on the risks and benefits of various fish oils and supplements.

Learning Objectives:

Participants will be able to:
• Identify three fish species to recommend to patients for most frequent fish consumption;
• List methods of fish preparation and cooking that can help reduce contaminant levels;
• Identify the main types of omega-3 fatty acids and rich fish and non-fish sources for them; and
• Describe public health concerns about choices of farmed versus wild-caught fish.

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.