Health and Nutrition
The Canada Food Guide recommends consumers eat at least two Food Guide Servings of oil-rich fish each week.
One serving is equivalent to 75g (2 ½ oz)/ 125mL (1/2 cup) canned, fresh or frozen fish or shellfish.
For more information click here
There is growing global awareness that foods rich in omega-3 fatty acids, such as fish and fish oils, walnuts and flax, along with regular physical activity and low to moderate alcohol intake can substantially contribute to reduced incidence of heart disease.
Research-based evidence also links the benefits of seafood consumption to:
Seafood is a high-quality protein source that is low in saturated fat, and rich in polyunsaturated fats and many micronutrients including selenium. Seafood is also a major source of the omega-3 fatty acids, docosahexaenoic (DHA) and eicosapentaenoic acid (EPA), which are synthesized in limited amounts by the human body.
More nutrition and health agencies are encouraging people to eat two to three seafood meals high in omega-3 fatty acids every week.
Nutrition Series / HealthLink BC File #68m, February 2011 / Choose Fish Low in Mercury
"Fish is part of a healthy diet. Fish provides many nutrients such as protein, while being low in saturated fat. Fish also provides healthy omega-3 fats, which are good for your heart and brain. Omega-3 fats are important especially for the brain and eye development of babies and children. Eating Well with Canada’s Food Guide recommends at least 2 servings of fish each week for children 2 years of age and older and for adults."
For a list of fish low in mercury click here
Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption, January 2010
"The tasks of the Expert Consultation were to review data on levels of nutrients
(long-chain omega-3 fatty acids) and specific chemical contaminants (methylmercury and dioxins) in
a range of fish species and to compare the health benefits of fish consumption and nutrient intake with
the health risks associated with contaminants present in fish."
For full article click here