1. The Nutritional Benefits of Shellfish Dr Andrew Woolmer

2. Aim of the publications Provide an evidence base to draw upon for use in: Developing media campaigns promoting shellfish Discussions with statutory bodies and decision makers As general reference material for SAGB members Designed to be promotional material in their own right

4. To summarise evidencefrom nutritional studies on shellfish consumption

5. Collate nutritional data for UK shellfishMain Sources: peer reviewed papers, official reports, PubMed

6. The Publications

8. Contains nutritional reference tables

9. Macronutrients (fat, protein etc)

10. Micronutrients (vitamins & minerals)

11. Presents evidence on keyhealth issues including:

12. Cancer Risk

13. Cardiovascular Health

14. Joint Health and Mobility

15. Brain and Psychological ConditionsAlso identifies ‘Emerging Research’

17. Presents key findings from the study in an accessible fashion

18. Key messages:

19. Importance of regular shellfish consumption in a balanced diet

20. Shellfish as excellent sources of key nutrients including Omega 3

21. The role of shellfish in the diet in preventing risk of medical conditions

23. Low in fat

24. High in protein

25. Rich in vitamin and minerals

26. Excellent sources of Omega 3s

28. Omega 3 fatty acids – key nutrients for cardioprotective effects

29. Lower blood pressure

30. Reduce blood clots related to atherosclerosis

32. Prostate

33. Breast

34. Bowel

35. Population effects confirmed by biochemical studies

37. The Blue Mussel contains the same Omega 3s

39. 75% of all the brain cells we ever have are formed before birth

41. Schizophrenia