Healthy living


Swim A


against the tide


Healthy body, healthy mind. There is a great deal of truth in that – we are what we eat. But if we do not want to eat certain things even though they are good for us, then what can be done? It is a question facing those concerned with the global consumption, or lack of consumption, of fish and other seafood. Andrew Tunnicliffe asks Ellen Schutt, executive director of the Global Organisation for EPA and DHA Omega-3s (GOED), how this challenge can be addressed.


ssociated with an abundance of cultures, religions, holidays and regions the world over, fish and seafood have been part of daily life arguably since human life began. Fish are used as symbols, dishes associated with festivities and as part of a day-to-day diet for many. The Ocean Conservatory estimates that as much as 40% of the world’s population, around three billion people, rely on fish as their main source of protein: from the Arctic to the Caribbean, and the Middle East to Asia. Even in the US, fish and seafood play


Ingredients Insight / www.ingredients-insight.com


a vital role in diets. Often, local traditions define how and when they are consumed, making them regional delicacies. However, concern is growing over how much seafood we consume or even have access to. According to the Harvard School of Public Health, just one in five people in the US understand the true benefits of this highly nutritious food source. This equates to just one-third of people in the US eating seafood once a week, and not even half eating fish just occasionally, if at all.


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