Seafood and health

Omega-3 is good for one’s health, and seafood generally contains a lot of omega-3. But seafood is so much more than omega-3. It also contains many other important strengthening components that the body often receives too little of such as selen, iodine, Vitamin B12, Vitamin A and Vitamin D in addition to complete fish proteins. These nutritional substances also contribute to a large degree to the effect on health you achieve when you include fish and other seafood in your diet.



Photo: Paal-André Schwital

Omega 3 fatty acids

Omega-3 fatty acids are essential fatty acids. This means the body is dependent on these fatty acids for maintenance of several crucial life functions. The most important omega-3 fatty acids are DHA (Docosahexaenoic acid) and EPA (Eicosapentaenoic acid). These omega-3 fatty acids are found first and foremost in seafood.

Healthy fat

While a high intake of “normal” fat and cholesterol increase the risk of cardio-vascular diseases, fish fat has the opposite effect.

Research has revealed that omega-3 has a positive effect on many different diseases in addition to cardio-vascular diseases. For instance with minor symptoms of arthritis, preventive effect with diabetes II and a positive effect with depression and anxiety. Omega-3 is also important for the development of eyesight and the brain in foetuses and babies, and breastfeeding women are recommended to regularly include fatty fish in their diet.

Marine omega-3 in farmed salmon
A dinner portion of 150 grams of farmed salmon that has received commercial fish feed will provide between 1.4 and 7.4 grams of marine omega-3 (see seafood data at www.nifes.no). The international recommendation is for daily consumption of 0.5 grams of marine omega-3 fatty acids*. The variation in omega-3 content is due to limited access to fish raw materials and varying use of plant material in the feed, in addition to that the salmon is slaughtered in different sizes and thus has different levels of fat in the fillet.

* Recommended by the International Society for the Study of Fatty Acids and Lipids (ISSFAL)

 

10.03.2010