Fish is the key to more than a good economy
WHO, the World Health Organisation, and FAO, the Food and Agriculture Organisation of the United Nations, inform that fish plays an important role in fighting hunger and malnutrition and that it provides essential nutrients such as proteins, healthy fats and is a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and calcium. Furthermore, they encourage giving national and regional advices on healthy food. Further information: www.who.org - www.fao.org/fishery
As an example, the Norwegian Directorate of Health provides dietary advice and recommendations for promoting the health of the population. It recommends that we eat fish for dinner two to three times a week and preferably that we consume fish even more.
This advice corresponds to a total of 300-450 grams of pure fish a week, i.e. two to three dinner-sized portions. At least 200 grams should come from fatty fish such as salmon, trout, mackerel or herring. Six spread portions of fish such as mackerel roughly equal a dinner portion.
Health effects of eating fish
The Norwegian Directorate of Health has examined the correlation between eating fish and the risk of contracting serious illnesses such as cardiovascular diseases and cancer.
- Intake of fish, fish oil and long polyunsaturated omega-3 fatty acids (EPA, DHA) reduces the risk of dying from heart disease.
- Replacing saturated fat acids with polyunsaturated fatty acids will reduce the risk of coronary heart disease.
- Foods rich in selenium reduce the risk of prostate cancer.