As per the press communiqué released by the New Zealand Seafood Industry Council Ltd. the role of seafood in promoting health and preventing disease is unique. This reaffirms seafood’s place as a super food in our diets. New Zealand Registered Dietitian Amanda Johnson has released a book titled the Role of Seafood in Healthy Diet. At a press conference Johnson is presenting a summary of the latest findings on the role of seafood in promoting health and preventing disease.
According to Johnson the summary is a comprehensive review of the scientific literature relevant to seafood and health and explains why and how including seafood in our diets can assist in a healthy lifestyle from birth to old age. In children, the research suggests a positive link between eating seafood and cognitive development and in adults, eating seafood regularly may help to reduce risk of cardiovascular disease (particularly sudden cardiac death).
It is interesting to know that eating at least two fish meals a week (along with other dietary modifications and lifestyle changes such as stopping smoking and increasing physical activity) can protect against heart disease. Johnson said today that “fish provides an excellent package of nutrients, including protein, omega-3 fatty acids, B vitamins, iron, zinc, selenium and iodine. It can make a great contribution to our nutritional intakes as part of a healthy balanced diet.”
Johnson advised that there should be one to two portions each week, with a particular focus on oily fish such as salmon and sardines which provide those all-important omega-3 fatty acids. New Zealand Seafood Industry Council Chief Executive, Peter Bodeker said that it is well known fact that seafood can offer benefits in terms of heart health, but this new report indicates that there may be more far-reaching benefits from seafood in promoting good physical and mental health and protecting us from disease.
