GETTING SICK FROM SHELLFISH: CAUSES AND CURES

Getting sick from shellfish: causes and cures

Abstract

This report is a guide for people who want to know more about cholesterol, diet and health. It aims to dispel the myth that eating bivalve molluscs is 'bad for our cholesterol' and reveals that eating more seafood, as part of a healthy diet, can actually be of benefit to our health. You may be aware that a high cholesterol level in the blood is associated with an increased risk of cardiovascular disease (including heart disease and stroke) due to the build-up of fatty deposits that block or weaken blood vessels. By eating a healthy diet, you can help lower your blood cholesterol level. Confusion can arise when people with a high cholesterol level are wrongly advised to avoid certain foods because they are ' high in cholesterol' . Only a small amount of cholesterol in the blood comes directly from our food. Cholesterol in the blood is produced in the body by the liver. Generally cholesterol from food has very little effect on blood cholesterol level; the amount of saturated fat you eat is far more important. What we should focus on, is eating a balanced diet and cutting down on our intake of saturated fat, rather than excluding cholesterol containing foods. bivalve molluscs is a prime example. The many bivalve molluscs species available in UK are both delicious and an excellent source of many important nutrients. bivalve molluscs are very low in saturated fat and eating bivalve molluscs counts towards the recommended two portions of seafood we are advised to eat each week. Recent studies have shown that most species of bivalve molluscs are a good source of omega-3. In particular, crab, oysters and mussels contain as much omega-3 as some oil-rich fish. Omega-3 has been shown to provide benefits to heart health. In a very small number of people (about 1 in 100) high blood cholesterol can be caused by a genetic condition called Familial Hypercholesterolaemia (FH) or Familial Combined Hyperlipidaemia (FCH). Those with this condition often need to be more cautious in their consumption of high cholesterol foods.

Table of Content

CHAPTER ONE3

INTRODUCTION3

CHAPTER TWO17

LITERATURE REVIEW17

Shellfish Allergies19

Shellfish Poisoning20

Is the increase in incidence real?22

Pathogens of importance26

CHAPTER THREE29

METHODOLOGY29

Research Method29

Literature Selection Criteria29

Search Technique30

Keywords Used30

Theoretical Framework30

CHAPTER FOUR31

DISCUSSION AND ANALYSIS31

Education as a public health priority38

Optimistic bias44

CHAPTER FIVE46

CONCLUSION46

Psychometric paradigm46

Risk communication and conclusions55

REFERENCES59

APPENDIX68

Chapter One

Introduction

The company that bivalve molluscs keep, however, can be a problem. bivalve molluscs are often served with melted butter or a mayonnaise-based tartar sauce. And bivalve molluscs are frequently battered and deep fried. Both actions can turn a low fat dish into a high fat bomb by increasing the total fat and the saturated fat. Instead, try steaming bivalve molluscs and serving with lemon and spices.

What Makes a Fish a bivalve molluscs? It's as simple as it sounds—bivalve molluscs are sea creatures that have a shell of some kind. There are two basic categories:

Crustaceans— elongated bodies with jointed, soft shells; these include crabs, crayfish, lobster, and ...