Seafood Industry Research Fund 

A 501(c)3 organization established in 1964

Dear Seafood Industry Professional,

Welcome to the Seafood Industry Research Fund (SIRF) newsletter! Here you can find quarterly updates on SIRF's activities, current research and funding information. Through your generous support, SIRF provides the seafood community with scientific studies that further business and improve the bottom line. Read in this newsletter how SIRF is linking industry and academia with articles on Omega-3 Cancer Research, Decomposition Testing for Tuna and Mahi Mahi and the Mike Voisin Memorial Fund.

We could not fund exciting research without your support. Thank you for your continued contributions. To view past SIRF sponsored research, please visit www.sirfonline.org  and contact us with any questions you may have admin@sirfonline.org.

Sincerely,

Russ Mentzer, Chairman

Seafood Industry Research Fund

Dr. Yee, Ohio State University

The Seafood Industry Research Fund (SIRF) has announced the completion of its first study focused on dietary intervention designed to reduce the risk of breast cancer.

Dr. Lisa Yee, of Ohio State University, added tuna and salmon to the diets of women at high risk for breast cancer over a three month period in order to study the effect on preventative health factors.

The study found that woman who consumed 4 six ounce servings of fish per week saw significant increases in important proteins, fluids and vitamins such as Vitamin D, plasma and total omega-3 fatty acids. In addition, the research points towards advantages to fish consumption over dietary supplements which will be further tested in Dr. Yee's ongoing research.

"This is the first time seafood has been evaluated as a whole food intervention for woman who are at a high risk for breast cancer," said SIRF Chairman Russ Mentzer. "And it clinically confirms a mantra many doctors and dietitians have long promoted: seafood contains a wellspring of benefits for both short and long term health."

Linda Cornish, Executive Director of the Seafood Nutrition Partnership, sees the study as further confirmation that seafood needs more prevalence in the American diet.  

"Heart disease is the leading killer of women in the US, but breast cancer has higher public awareness," said Linda Cornish. "It has been well-documented that consistent seafood consumption significantly reduces the risks of dying from heart disease. Now Dr. Yee's research points to seafood as a potential minimizing factor for breast cancer as well, which will further support seafood as a significant part of a health promoting diet."  

Dr. Yee is an Associate Professor of Surgery at Ohio State University and has received numerous grants for her breast cancer work. Her SIRF sponsored study demonstrates that regular fish consumption is a proven strategy for increasing vital omega-3 fatty acids and is poised to become part of future clinical trials examining breast cancer prevention.    

For the study, Bumble Bee Foods, Inc. supplied canned salmon and Starkist Co. supplied albacore tuna in pouches.

To read a report on the completed research, click here. 

Dr. Sarnoski, University of Florida

Tuna and Mahi Mahi rank among the most rejected species in the imported seafood business. In 2012, 119 containers of Tuna were refused by FDA, 87 for Mahi Mahi. A substantial portion of these products were rejected for decomposition issues. The negative business impacts of high Tuna and Mahi Mahi rejections has led SIRF to sponsor research investigating alternate methods of decomposition detection.

Currently, the FDA relies solely on sensory testing for seafood. This process involves an individual determination based on particular sensory perceptions of odor. With no analytical counterpart for scientific verification, sensory testing gets the final word on product spoilage.

Recognizing the lack of process that seafood importing companies face with rejected product, SIRF has partnered with Dr. Paul Sarnoski from the University of Florida to pursue substitute detection techniques. The research will focus on developing a rapid field analytical tool for objective product quality control. Dr. Sarnoski plans on testing for histamine and other biogenic amines which result from temperature-abused Tuna and Mahi Mahi.

"This study could substantially benefit the seafood importing business," said SIRF Chairman Russ Mentzer. "Creating an inexpensive, efficient and accurate chemical indicator for seafood decomposition would allow for a standard method of testing that can be administered anywhere making it possible to stop bad product in-country before it ever gets to ours."

Further, Dr. Sarnoski thinks that the research will give importing companies more control over their supply chain. "This type of technology is something that could ultimately save the seafood industry time, money, and effort with purchase and processing decisions," said Dr. Sarnoski. "It could also assist with providing product documentation that regulatory agencies increasingly desire."

The research is scheduled to begin in August.

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