Adults with low incomes eat substantially less seafood high in Omega 3s—a fatty acid with confirmed health benefits—compared to those with high incomes, according to a new study led by researchers at the Johns Hopkins Center for a Livable Future. The study also found wide differences in seafood consumption by race and ethnicity. The Center is based at the Johns Hopkins Bloomberg School of Public Health.
Seafood affordability influences consumption of more nutritious species
Adults with low incomes eat substantially less seafood high in Omega 3s—a fatty acid with confirmed health benefits—compared to those with high incomes, according to a new study led by researchers at the Johns Hopkins Center for a Livable Future. The study also found wide differences in seafood consumption by race and ethnicity. The Center is based at the Johns Hopkins Bloomberg School of Public Health.