A report released on Monday reaffirms seafood’s position as a “super food” and suggests that the protein’s healthful benefits are more far-reaching than dieticians and nutritionists realize.
A summary of the report’s findings was presented by Amanda Johnson, a New Zealand registered dietitian, at the International Seafood and Health Conference in Melbourne, Australia. The five-day event runs through Wednesday.
“The Role of Seafood in Healthy Diet” explains seafood’s role in a healthy lifestyle and disease prevention.
The research suggests that in children there is a positive link between eating seafood and cognitive development, and that in adults regular seafood consumption may help reduce the risk of cardiovascular disease. Additionally, emerging research suggests that fish oil supplements may reduce the risk of some cancers and help alleviate the symptoms of some inflammatory conditions such as rheumatoid arthritis.
“Fish provides an excellent package of nutrients, including protein, omega-3 fatty acids, B vitamins, iron, zinc, selenium and iodine,” said Johnson. “My advice would be to have one to two portions each week, with a particular focus on oily fish such as salmon and sardines, which provide those all-important omega-3 fatty acids.”
“We have known for some time that seafood can offer benefits in terms of heart health, but this new report indicates that there may be more far-reaching benefits from seafood in promoting good physical and mental health and protecting us from disease,” added Peter Bodeker, CEO of the New Zealand Seafood Industry Council. “We look forward to keeping a close eye on the research as more results are published in this important area.”
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