On September 20, 2011, stakeholders from across the country who were interested in the risks and benefits of seafood consumption gathered at the University of Delaware (UD) for a two-day conference. Their primary purpose was to share ideas, participate in discussion, and work collaboratively to reach a consensus on the common messages that should be conveyed to consumers.
Representatives and experts from universities from across the country joined forces with representatives from the private sector, government, and the advocacy community to discuss the challenges and opportunities of a risk-based approach to seafood safety.
Conference coordinator Doris Hicks, a seafood technology specialist with the UD’s Sea Grant Program, teamed up with UD’s Conflict Resolution Program (CRP) to create a participatory and outcomes-oriented conference. CRP staff members Fran Fletcher and Kathy Wian and public service fellow Corinne O’Connor (UD Class of 2012) assisted Hicks with pre-conference planning and group facilitation. CRP specializes in bringing diverse groups of people together and assisting them in meaningful dialogue, gaining understanding, building consensus, and establishing long-term sustainable outcomes regarding important issues.
Participants agreed it was important to promote the many benefits of seafood consumption while clearly stating the risks. In recent years, there has been a great deal of information published about the various benefits seafood can contribute to a person’s health. Session presenters provided compelling arguments for including seafood as a part of a healthy diet. They cited research that demonstrated seafood can decrease the risk of depression, suicide, diabetes, stroke, and heart disease while improving cognitive development, the immune system, and heart health. Seafood is also low in sodium, carbohydrates, and calories, and is a good source of protein, omega-3, vitamin D, and selenium.
Along with various advocacy groups, experts from state and federal environmental protection agencies shared information about the risks of consuming toxins that can be found in some seafood. They urged the group to continue to provide accurate information about the risks of toxins in various types of seafood. For example, seafood consumption limitations are recommended for at-risk populations—pregnant and nursing women, children, and the elderly—but does not apply to the general public.
What does the public need to know about the benefits and risks of eating seafood? Given the conflicting messages in the public arena regarding how much seafood one should eat, what types to eat, and the risks associated with toxins, this question became the focal point of the conference. Through presentations, small- and large-group discussions, individual writing exercises, and brainstorming, conference facilitators assisted participants in creating concrete and actionable recommendations for implementation of a new science-based message.
The group reached consensus on the following message: Eat at least 8-12 ounces (same as 2-3 meals) of a variety of seafood each week for health. Participants also created an action plan for getting the message out to the public and key stakeholder groups in a variety of formats.
Having synthesized information from government agencies and research from leading universities, conference leaders have launched the website www.seafoodhealthfacts.org to help consumers 1) weigh the benefits against the likely risks of eating seafood and 2) feel confident about their seafood choices.
All conference outcomes are available to anyone interested in this topic. For more information, please visit www.seafoodhealthfacts.org.
