Why Aren't Americans Eating Enough Seafood? A Seafood Consumption Pilot Study

Abstract

Background

Regular seafood consumption has important implications for human health, including reduced risk for chronic disease. The 2020-2025 Dietary Guidelines for Americans recommend twice weekly consumption of varied seafood as a strategy to lower dietary saturated fat and sodium levels. However, almost 90% of Americans do not eat the recommended amounts of seafood. Additional education is warranted to boost seafood consumption and foster associated health and socioeconomic benefits.

Objective

The purpose of this study was to determine what educational modalities would encourage greater seafood consumption by Americans.

Study Design, Settings, Participants

This study examined barriers to access, cost, preparation, and consumer misconceptions about seafood. Participants who completed the 24 question pre survey were given either a $50 gift card to a local seafood market or $5 Visa card. Post-survey participants received a $5 Visa gift card.

Measurable Outcome/Analysis

Survey data was collected using Qualtrics to ascertain consumer attitudes about cost of seafood, health outcomes, access, sustainability, mercury perceptions, and purchasing habits.

Results

Participants (n=129) completed the pre survey and (n=107) the post survey. After using the gift card for a local fish monger, 76.12% of participants indicated they were encouraged to eat more seafood. Of those who indicated they did not feel encouraged to eat more seafood, 52.38% said they already ate enough seafood. Other objections to seafood consumption included: could not afford seafood, and personal preference issues like taste, texture, and smell. Participants also indicated educational materials that would encourage greater consumption included: recipes for seafood (13.82%), coupons to purchase less expensive seafood (14.82%), and information on purchasing seasonal seafood (8.04%).

Conclusions

This pilot study provided data to develop seafood nutrition education based on consumer preferences. It is intended to support curriculum development and assist with the expansion of supplemental information, while also acting as a potential driver for policy and systems change for increased seafood consumption and equitable access.

Funding

John and Anne Gerwig Director's Fund Award