Good fish health leads to increased sustainability
Good fish health means less sickness, lower mortality and less wastage. This is good resource management and increased production of healthy fish means there is more to eat. This benefits both the health of the population and the nutritional situation in the world.
Fresh fish is the key to more than a good economy
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 grammes of pure fish a week, i.e. two to three dinner-sized portions. At least 200 grammes 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.