Researchers worldwide have
discovered that eating fish regularly - one or two servings weekly - may reduce
the risk of diseases ranging from childhood asthma to prostate cancer.
is low in fat, high in protein and an excellent source of omega 3 fatty acids.
consumption of fish can reduce the risk of various diseases and disorders.
Selected research findings indicate the following:
- children who eat fish may be less
likely to develop asthma.
Brain and eyes
- fish rich in omega 3 fatty acids can
contribute to the health of brain tissue and the retina (the light sensitive
tissue lining the inner surface of the eye).
- the omega 3 fatty acids in fish may
reduce the risk of many types of cancers by 30 to 50 per cent, especially of
the oral cavity, oesophagus, colon, breast, ovary and prostate.
- eating fish every week reduces the
risk of heart disease and stroke by reducing blood clots and inflammation,
improving blood vessel elasticity, lowering blood pressure, lowering blood fats
and boosting 'good' cholesterol.
- elderly people who eat fish or seafood
at least once a week may have a lower risk of developing dementia, including
- people who regularly eat fish have a
lower incidence of depression (depression is linked to low levels of omega 3
fatty acids in the brain).
- fish may help people with diabetes
manage their blood sugar levels.
- breastfed babies of mothers who eat
fish have better eyesight, perhaps due to the omega 3 fatty acids transmitted
in breast milk.
- regular fish consumption may relieve
the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
- eating fish during pregnancy may help
reduce the risk of delivering a premature baby.
ways to enjoy fish include baked, poached, grilled and steamed forms.