Seafood is a widely available, nutrient-rich food that provides high quality protein, low in saturated fat and rich in polyunsaturated fats, and particularly the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA). Research conducted over the past several years suggests that there are benefits linked to eating seafood that include the dietary advantages associated with consuming a low-fat protein source and possible additional benefits linked to brain and visual system development in infants and reduced risk for certain forms of heart disease. Although regular seafood consumption has been linked to health benefits for the general population, contaminants that may be present in seafood may pose a risk to some especially susceptible groups of people.