The Guidelines were first released in 1980, and in 1990 the National Nutrition Monitoring and Related Research Act decided that these guidelines should be reviewed and re-released every 5 years.
This 9th edition of the guidelines (2020-2025) features an entire chapter on Dietary Fats and Seafood, noting that "Seafood is a high priority dietary exposure of interest, due both to its unique nutrient contributions, particularly the omega-3 fatty acids, and its role as a food component within dietary patterns" as well as its role in reducing cardiovascular disease and beneficial neurocognitive outcomes.
- "Intake of omega-3 polyunsaturated fatty acids, particularly EPA and DHA from food sources such as seafood and algae, lowers blood triglycerides, and in adults, is associated with lower risk of cardiovascular disease"
- "Two or more servings of cooked seafood per week are recommended for ages 2 years and older to ensure intake of key nutrients and as part of an overall healthy dietary pattern"
- "Evidence indicates that diets higher in polyunsaturated fatty acids during childhood result in lower levels of total blood cholesterol throughout childhood"
- "Strong and consistent evidence from randomized controlled trials demonstrates that replacing saturated fatty acids with unsaturated fats, especially polyunsaturated fatty acids, in adults significantly reduces total and LDL cholesterol, and reduces the risk of coronary heart disease events"