Sodium is a mineral you need to balance the acidic and basic chemicals in your body, regulate blood pressure, assist sugar transport from the blood into the cells, stimulate nerve function and contract muscles. Seafood, including sea vegetables, finfish and shellfish, contains varying amounts of sodium. Consuming too much sodium from seafood can increase your health risks. Consult your doctor about your diet, the risks of sodium and eating seafood.
Sodium Risks
Excess dietary sodium can increase your blood pressure and risks of cardiovascular, cerebrovascular and kidney disease, including heart failure, stroke and kidney failure. The average intake of sodium per person in the United States is several times what your body requires each day, according to the USDA. The American Heart Association recommends that you consume less than 1,500 mg of sodium per day. Research by scientists at Harvard Medical School in Boston, Massachusetts and published in the "British Medical Journal" in April 2007 indicates that reducing dietary sodium can not only lower blood pressure, but may also reduce long term risks of cardiovascular disease.
Fish
Saltwater naturally contains a mixture of minerals that include sodium, potassium and iodine. Saltwater fish in general have low amounts of sodium prior to any cooking preparation or processing. A 3 oz. portion of raw whitefish, pink salmon and anchovy, contain 43 mg, 64 mg and 88 mg of sodium, respectively. However, many canned varieties of fish, such as tuna, salmon and sardines, contain added sodium. Fish may also contain sodium tripolyphosphate, a sodium-containing preservative that the fish industry uses to prevent excessive liquid released from frozen fillets of fish as they thaw, improve the external appearance of the fish by adding a glossy sheen and as a binding agent to hold flaky fish products together.
Shellfish
Shellfish in general contain high amounts of sodium. A 3 oz. portion of raw northern lobster, shrimp and clams contain 360 mg, 481 mg and 511 mg of sodium, respectively. Processed and canned varieties of shellfish can contain added amounts of sodium. Restaurant-prepared shellfish may also have added sodium, especially when you eat it with sauces that contain sodium.
Sea Vegetables
Sea vegetables, such as kombu, dulse, hijiki, nori, kelp and wakame, are nutrient-dense foods that contain a balance of minerals. However, the amount of sodium in these sea vegetables can vary. A 1/8 cup serving of raw agar, kelp and wakame contain 1 mg, 23 mg and 87 mg of sodium, respectively. Read the labels of your product to determine the amount of sodium it contains.
References
- University of North Texas; Minerals; 2007
- Centers For Disease Control and Prevention; Sodium: The Facts; 2010
- Food and Drug Administration; Fda Issues Statement on Iom Sodium Report; 2010
- United States Department of Agriculture; Dietary Guidelines for Americans 2010; 2010
- "British Medical Journal"; Long Term Effects of Dietary Sodium Reduction on Cardiovascular Disease Outcomes: Observational Follow-up of the Trials of Hypertension Prevention; Nancy Cook, et al.; Apr 28 2007
- United States Department of Agriculture; National Nutrient Database for Standard Reference; 2010
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