Undoubtedly, there are many benefits to making seafood a regular part of your diet. Numerous studies are publishing links between seafood consumption and improved health, largely because of Poly Unsaturated Fatty Acids (PUFAs). These compounds, which include Omega-3s, have been found to be so beneficial, they are being added to products such as pasta. The pages under this heading link to some research results regarding seafood and PUFAs, a list of health benefits, and nutritional information, including the new dietary guidelines for Americans.
December 27, 2007 - According to Roy Palmer, an Australian who researches and communicates information on the health benefits of seafood, both seafood and sunshine contribute to stores of Vitamin D, essential for proper immune function and bone growth. Mr Palmer said seafood contained a number of nutrients recently listed as essential for building immunity by Professor Philip Calder, Professor of Nutritional Immunology at the University of Southampton in the UK, and one of Europe’s leading nutrition researchers. Among these key ingredients were zinc, selenium, vitamin D and the long-chain Omega-3 fatty acid (oil), all of which are are found in seafood. More information on seafood and nutrition can be found on the seafood services Australia website at: http://www.seafood.net.au/health/
October 19, 2006 - Results of two new studies assessing the benefits versus the risks of consuming seafood have been made available. The studies, one from the Institute of Medicine of the National Academy of Sciences, and the other from researchers at the Harvard School of Public Health, concluded that for most people the benefits of eating seafood outweigh the risks. They also stated that even groups at risk, such as pregnant woman and children, could benefit from eating seafood, if they were careful to avoid the most contaminant prone species.
The four main points that were emphasized in the National Academy of Sciences Report were:
Search This Site: