Since the human body can’t make significant amounts of omega-3 fatty acids, or the “good” fats, fish are an important part of the diet. Fish is a high-protein, low-fat food that provides a range of health benefits. A single 150 gram serving of fish or other seafood provides from 50%-60% of daily protein needs of an adult. All seafood is low in fat, generally less than 5%. The majority of fish types are low in cholesterol with the exception of prawns, squid and fish roe.
Omega 3 fatty acids are an essential nutrient.
- Children who eat fish may be less likely to develop asthma.
- Fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina.
- The omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent.
- People who regularly eat fish have a lower incidence of depression.
- Eating fish during pregnancy may help reduce the risk of delivering a premature baby.
- Regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
- Fish is high in protein and low in fat.
- Breastfed babies of mothers who eat fish have better eyesight.
Healthy ways to cook fish are baking, shallow frying, grilling, poaching and steaming.
Advantages of Omega-3 fatty acids
- It helps in maintaining cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction;
- Important for prenatal and postnatal neurological development.
- Reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis.
- Plays a beneficial role in irregular heartbeat.
