Archive for the ‘seafood & fish’ Category

Boiling Shrimp May Stop Shellfish Allergy

Tuesday, March 9th, 2010

Researchers estimate 1 in 50 people living in the United States have an allergy to shrimp and other shellfish.

Tropomyosin a chemical found in shellfish is responsible for the allergic reaction.

But writing in the Journal of Food Science, scientists found boiling shrimp for 10 minutes may lower allergy triggers in shrimp and reduce allergic reactions in people.

Experts say this discovery will help diagnose shrimp allergies, especially among populations consuming a lot of shellfish.

Too bad shrimp sushi is so awesome!

Via Food Navigator.

Image credit: The Daily Apple

Posted in Nutrition & Health, allergies, cooking, seafood & fish | No Comments »

“Red Tide” Threatens Maine Shellfish Harvests

Sunday, February 28th, 2010

CLAM“Red tide” refers to a reddish bloom of toxic algae springing up from bottom sediments in the Gulf of Maine. It’s a recurring problem, with 2005 and 2008 being particularly bad years.

And this year’s red tide could be very similar.

But the algae itself poses no direct threat to humans. It’s the toxins the algae produces, which can accumulate in mussels and clams.

Eating infected shellfish can lead to paralytic shellfish poisoning. Symptoms occur shortly after consumption and include nausea, vomiting, diarrhea, tingling or burning lips, gums, tongue, face, neck, arms, legs, and toes.

Or worse, such as shortness of breath, dry mouth, a feeling of choking, confused or slurred speech, and lack of coordination.

To stem the red tide, shellfish beds are closed when toxicities go above quarantine level; usually during peak harvesting season – bad timing!

Scientists don’t know if harmful algae blooms, like red tide, are totally a natural occurrence, or if human activity contributes to the problem.

Via HealthDay News.

Image credit: The Otago Daily Times

Posted in Nutrition & Health, seafood & fish | No Comments »

Salted Fish May Raise Cancer Risk

Thursday, January 28th, 2010

SALTSpreading caviar on fancy crackers might come back to haunt you.

Writing in the American Journal of Clinical Nutrition, experts found salted foods have an impact on cancer risk.

Among the 77,500 Japanese men and women studied—ages 45 to 74—4,476 cases of cancer were diagnosed; mostly gastric and colorectal cancer.

Oddly, salt itself was not associated with cancer risk, but rather salted foods, like fish roe (caviar).

Researchers say heavy consumption of dried or salted fish was linked to a higher risk of gastric and colorectal cancer.

This may be caused by the build up of carcinogens in salty found due to nitrates or nitrite preservatives.

Via Food Navigator.

Image credit: The Telegraph.

Posted in Nutrition & Health, salt & sodium, seafood & fish, toxins | No Comments »

Omega-3s Prevent Vision Loss

Tuesday, January 5th, 2010

EYEEating omega-3s, found in oily fishes, like salmon and sardines, may stave off age-related vision loss, or macular degeneration (AMD).

Published in the American Journal of Clinical Nutrition, experts found among the 1,837 people studied, those consuming the most omega-3 fatty acids were 30% less likely to develop AMD.

Researchers tracked participants for 12 years. In that time, 52% of the people developed one form of AMD, either “wet” or “dry.”

But people getting omega-3s, both DHA and EPA, had the lowest risk of AMD.

The findings lead researchers to recommend incorporating omega-3s into a diet as a way of preventing age-related vision problems.

For people who don’t eat animal products, i.e. vegans and vegetarians, omega-3 supplements derived from algae or plankton are available.

Via Reuters.

Image credit: JackieJealousy

Posted in Nutrition & Health, omega-3's, seafood & fish | No Comments »

Omega-3s Cut Risk of Colon Cancer in Whites

Wednesday, December 9th, 2009

WNOmega-3 fatty acids, or “healthy” fats, may help reduce the risk of colorectal cancer, but only in whites.

Presented at the American Association for Cancer Research Frontiers in Cancer Prevention Research Conference, experts found omega-3’s slow the growth of tumors.

Additionally, omega-3’s might slow down the spreading of colon cancer, or metastasis.

The findings are sketchy, but researchers suspect there is an inverse relationship between the consumption of omega-3 fatty acids and colon cancer.

For the study, scientists analyzed the link between fatty acid intake and bowel cancer among nearly 2,000 people, using a questionnaire to assess each person’s diet. And data revealed people who consumed more omega-3’s had a lower risk of cancer.

But this association did not occur in black participants, prompting the researchers to say further studies must be conducted to determine why this relationship does not exist in blacks.

Most people assume omega-3 fatty acids are only found in fish, but walnuts are another source of healthy fats. Omega-3’s have been linked to brain health as well.

Via EurekAlert!

Image credit: Sunset

Posted in Nutrition & Health, colon cancer, nuts & seeds, omega-3's, seafood & fish | No Comments »