serving. The foot of the clam has a slightly chewy texture and a delicate seafood taste with pleasant fishy, briny and sweet flavors. Shellfish can contain numerous types of bacteria, parasites, viruses and environmental toxins, so safe handling and preparation are important. Older adults are more likely to have one or more of the above conditions and should be aware of their health status before eating raw oysters or clams. In addition, the shellfish are low in cholesterol, fat and calories. Omega 3 Fatty Acids, commonly known as the good fats are very important for supporting heart health and according to experts taking 250 to 500 milligrams per day may be useful in achieving optimal heart health. On average, 100 g of clams has 28 mg of iron out of the 18 mg RDI (recommended daily intake). Some of the more common species from the Atlantic and Pacific coasts along with their market name, common name, scientific name, and harvest locations are provided below. During the warm weather months of April though October, amounts of bacteria found in shellfish are higher. If the oysters or clams are cooked thoroughly, the Vibrio vulnificus bacteria are destroyed and there is no risk of infection. Here are some of the health benefits of clams. Compared to other mollusks, clams are reportedly low in contaminants, although consumption of raw clams can cause food poisoning. A nice batch of steamed clams is also a nutritional bonanza—with B12 and iron off the charts—as well as surprising amounts of vitamin C and potassium. The benefits of clams include high amounts of vitamins, amino acids and healthy cholesterol. Binelli A, Provini A. They are elongated, oblong-shaped and may vary in size depending on the species. Some people only eat the abductor muscle and discard the rest, others eat the entire clam. And it is relatively low in sodium and calories. You're at increased risk of developing a shellfish allergy if … Additionally, of the early Infection can also occur when cuts, burn, or … There are numerous commercially important clam species within the United States, though the one most recognized and utilized in shellfish aquaculture operations on the East coast is the quahog or hard clam (Mercenaria mercenaria). Clams are one of the best sources of vitamin B12. All shellfish can be carriers of E coli, Salmonella and intestinal parasites and are most dangerous for children, the elderly and those with a compromised immune system. A 100 gram serving of clams … A two-ounce serving of canned clams contains only 30 calories, but still provides four grams of protein. Vibrio vulnificus is a bacterium that can cause severe illness or death in some people who eat raw oysters or clams. Add them to to your meals for healthy variety in your diet. Most shells have concentric or radiating line patterns with different color combinations and patterns. It has strong antioxidant and anti-inflammatory benefits and helps lower bad LDL cholesterol and raise good HDL cholesterol, preventing the formation of plaques inside the artery walls. 4) Important source of iron. The bioaccumulation of Pb and associated human health risks were investigated in the freshwater Asian clams (Corbicula fluminea) harvested from different coastal areas of Laguna de Bay, Philippines. Shells are often colored in brown, amber, yellow, gray or cream and have concentric lines. Eating raw oysters or clams with hot sauce or while drinking alcohol does not destroy the bacteria. The health risks associated with eating clams include: 1) Allergy and anaphylactic shock. Moreover, data on human exposure and body burden levels were evaluated in the context of potential health risks.Shellfish farming is a common industry along European coasts. Between 1989 and 1996, the Centers for Disease Control and Prevention (CDC) reported 149 serious illnesses resulting in 75 deaths from Vibrio vulnificus infection. Razor clams are a distinct type of edible clams. Oysters are considered a delicacy around the world. Place a bowl beneath to catch any liquid and use a kitchen towel or rubber gloves to protect your hand. In other words, clams are one of the best sources of protein to include in your diet. Other people with shellfish allergy must avoid all shellfish. Health risks of eating seafood Seafood is responsible for a large proportion of food-borne illnesses. It is important to remember that in "high risk" individuals Vibrio vulnificus infection can lead to death within two days. Mussels have .81 mg and clams have 2.32 mg per 3-oz. Every year millions of Americans eat raw molluscan shellfish especially oysters and clams. 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