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.
Fish is low in fat, high in protein and an excellent source of omega 3 fatty acids.
Regular consumption of fish can reduce the risk of various diseases and disorders. Selected research findings indicate the following:
Asthma - 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).
Cancer - the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 percent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.
Cardiovascular disease - 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.
Dementia - elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer's disease.
Depression - 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).
Diabetes - fish may help people with diabetes manage their blood sugar levels.
Eyesight - breastfed babies of mothers who eatfish have better eyesight, perhaps due to the omega 3 fatty acids transmitted in breast milk.
Inflammatory conditions - regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
Prematurity - eating fish during pregnancy may help reduce the risk of delivering a premature baby.
Healthy ways to enjoy fish include baked, poached, grilled and steamed forms.
Fish, snapper, mixed species, raw
|Calcium, Ca||32 mg||3.2 %|
|Copper, Cu||0.03 mg||1.4 %|
|Iron, Fe||0.18 mg||1 %|
|Magnesium, Mg||32 mg||8 %|
|Manganese, Mn||0.01 mg||0.65 %|
|Phosphorus, P||198 mg||19.8 %|
|Potassium, K||417 mg||11.91 %|
|Selenium, Se||38.2 mcg||54.57 %|
|Sodium, Na||64 mg||2.67 %|
|Zinc, Zn||0.36 mg||2.4 %|
|Vitamin A||106 IU||2.12 %|
|Vitamin C||1.6 mg||2.67 %|
|Vitamin B6||0.4 mg||20 %|
|Vitamin E||0.96 mg||3.2 %|
|Vitamin K||0.1 mcg||0.12 %|
|Riboflavin||0 mg||0.18 %|
|Thiamin||0.05 mg||3.07 %|
|Folate, DFE||5 mcg||1.25 %|
|Niacin||0.28 mg||1.42 %|
|Fiber||0 g||0 %|
|Cholesterol||37 mg||12.33 %|
|Carotene, alpha||0 mcg|
|Carotene, beta||0 mcg|
|View all +|
Latest Publications and Research on Advantages of Eating Fish Foods
- Mercury in fish marketed in the Amazon Triple Frontier and Health Risk Assessment. - Published by PubMed
- Predictors of urinary and blood Metal(loid) concentrations among pregnant women in Northern Puerto Rico. - Published by PubMed
- Methylmercury and long chain polyunsaturated fatty acids are associated with immune dysregulation in young adults from the Seychelles child development study. - Published by PubMed
- Ecological risk assessment of heavy metal concentrations in sediment and fish of a shallow lake: a case study of Baiyangdian Lake, North China. - Published by PubMed
- Polyvinylpyrolidone-functionalized silver nanoparticles do not affect aerobic performance or fractional rates of protein synthesis in rainbow trout (Oncorhynchus mykiss). - Published by PubMed