Healthy living 1/3
People in the US eating seafood once a week, with less than half eating
fish occasionally. Harvard School of Public Health
“There are many reasons why people aren’t meeting dietary recommendations for seafood,” says Ellen Schutt, executive director of GOED. “Other protein sources can be less expensive, people aren’t as confident in their ability to prepare it well, and some just don’t like the smell or taste of fish.” Concurring with that view, the Harvard School of Public Heath has also said others may avoid seafood because of concerns around mercury, pesticide residues or other possible toxins believed to be associated with some types of fish and the harm they may do to them or their children. This is despite the fact that fish and their associated benefits are essential to human development, particularly during pregnancy and formative years. Fish and other seafood are known to be a vital source of the long- chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The science behind the substance According to the WHO, DHA is a major building block of the body’s neural system, vitally important for optimal brain and neurodevelopment in children. In an analysis piece written by Jogeir Toppe of the UN’s Food and Agriculture Organisation (FAO) and published by the WHO, it said an FAO/WHO expert consultation concluded that fish lowers the risk of women giving birth to children with suboptimal development of the brain and neural systems compared with women not eating fish.
“Alternative sources of omega-3 fatty acids are found in many vegetable oils, but this is mainly alpha-linolenic acid (ALA) that needs to be converted into DHA.”
Toppe wrote: “Alternative sources of omega-3 fatty acids are found in many vegetable oils, but this is mainly alpha-linolenic acid (ALA) that needs to be converted into DHA. However, in our bodies, the conversion from ALA into EPA and DHA is in many cases inefficient, making it difficult to rely only on vegetable oil during the most critical periods of our lives, namely during pregnancy and the first two years of life (the 1,000-day window).” Schutt agrees, adding: “Research suggests that pregnant mums with higher EPA and DHA levels have a significantly reduced risk for early preterm birth.” However, it is not just during pregnancy and the first few years of life that fish or certain other kinds of seafood can play a vital role in a healthy lifestyle. Astaxanthin and other healthy chemicals the human body does not produce can be found in fish; for example, to maintain a healthy heart and brain it
40
is vital to consume food high in omega-3 fatty acid. Astaxanthin is also an anti-oxidant, which can help with issues such as cancer, skin health, mental health and cardiovascular health.
According to the Harvard School of Public Health, some of the known benefits include helping to maintain a healthy heart by lowering blood pressure and reducing the risk factors for cardiac events such as sudden death, heart attack, abnormal heart rhythms and strokes; aiding healthy brain function and infant development of vision and nerves during pregnancy; the reduction of depression risk factors, ADHD, Alzheimer’s disease, dementia, and diabetes; and to prevent inflammation factors and reduce the risk of arthritis.
“In the omega-3 space, it’s also important that people choose certain types of fish and seafood that are better sources of EPA and DHA omega-3s,” says Schutt. Such products can include salmon, trout, sardines, herring, canned mackerel, canned light tuna and oysters. “People need to remember that good omega-3 rich seafood isn’t just found in restaurants or in the seafood case. There are great options in the frozen and canned food aisle that will give people the nutrition they need,” she adds. However, it is important to acknowledge the concerns people have. The Harvard School of Public Health does so, noting research into the field. A post on Harvard’s TH Chan’s Nutrition Source entitled ‘Fish: Food or Foe?’ concurs that the contaminants of most concern when it comes to fish are mercury, polychlorinated biphenyls (PCBs), dioxins and pesticide residues. “Very high levels of mercury can damage nerves in adults and disrupt development of the brain and nervous system in a foetus or young child. The effect of the far lower levels of mercury currently found in fish are controversial. They have been linked to subtle changes in nervous system development and a possible increased risk of cardiovascular disease,” the post says. However, it adds that a comprehensive report by the Institute of Medicine, looking at the risks-benefits question of eating fish, concluded the risk of cancer from PCBs was “overrated”. “Numerous pollutants make their way into the foods we eat, from fruits and vegetables to eggs and meat. Fish are no exception,” the institute confirms.
In an age of misinformation and disinformation, knowing where to turn can be incredibly challenging. One need only to search a few terms online to find there is as much evidence for something as there is against. This is where Schutt believes her organisation and its members can help: “GOED and our member companies are trying to educate people about the benefits of seafood, the nutrients to look for, but also to consider omega-3 supplements as an alternative or
Ingredients Insight /
www.ingredients-insight.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92
