Fish is a food source comparable to other animal protein foods in nutrient composition. Because of its nutrients denseness, seafood can help the dietary needs for calcium, essential fats, iodine and protein.
In addition, seafood is an important contributor of selenium to the American diet and is unique among animal protein foods as a rich source or omega-3 fatty acids EPA and DHA.
Salmon and sardines, in particular are good sources of moega-3 essential fatty acids, while halibut is a great source of protein.
It is evident that fish contributes more to people’s diet than just the high quality protein they are known for.
The mineral they contain, such as phosphorus, sulphur and vanadium, fish encourages growth and enables tissues to recover.
Fish meat also assists in the formation of healthy teeth and gums, benefits the complexion, makes the hair healthier and contributes to the fight against bacterial infection.
The forms of lipid in fish are triglycerides or triacylglycerols. Triglycerides in pelagic fish contain the long-chain polyunsaturated fatty acid EPA (eicosapentoic acid) and DHA (docosahexanoic acid), which have many health benefits including normal development of the brain and retina in infants and prevention of heart disease in adults.
Research has linked fish consumption with many health benefits, including a lowered risk for arthritis, heart attacks, high blood pressure, prostate cancer in men and strokes.
Most studies that reported a strong association between fish consumption and health benefits emphasized the importance of fatty acids. Consumption of fatty fish was associated with a power risk of total ischemic heart disease death and arrhythmic ischemic heart disease death.
The WHO/FAO in 2003 recommendation on the consumption of fish is that “regular fish consumption (1-2 servings per week) is protective against coronary heart diseases and ischemic stroke and is recommended. The serving should provide an equivalent of 200-500 mg of EPA and DHA.”
Health benefits of fish
