Table 2 Consumption rates (g day−1) of fresh and processed seafood among adults in the Tohoku Region
Seafood group | Fresh seafood | Processed seafood | Total | ||||
|---|---|---|---|---|---|---|---|
In MARIS | In MHLW survey | In this study | FAO 61 | Others | FAO 61 | Others | |
Fish | Fish | Fish | 22 ± 20 | 16 ± 16 | 17 ± 0.76 | 13 ± 0.55 | 68 ± 26 |
Crustaceans | Shrimp, crab, etc. | Crustaceans | 1.2 ± 3.3 | 2.0 ± 6.3 | 0.022 ± 0.0057 | 0.035 ± 0.010 | 3.3 ± 7.1 |
Bivalves, Gastropods | Shellfish | Bivalves and gastropods | 2.8 ± 7.9 | 0.091 ± 0.24 | 0.10 ± 0.023 | 0.0034 ± 0.00069 | 3.0 ± 7.9 |
Cephalopods | Squid, octopus, etc. | Cephalopods | 2.9 ± 6.8 | 1.5 ± 4.7 | 0.64 ± 0.25 | 0.33 ± 0.10 | 5.4 ± 8.3 |
Seaweeds and plants | Seaweed | Seaweeds | 11 ± 16 | 0.00064 ± 0.0011 | 0.86 ± 0.056 | 0 ± 0 | 12 ± 16 |
Total | Total | Total | 41 ± 28 | 20 ± 18 | 19 ± 0.80 | 13 ± 0.56 | 92 ± 33 |
