Though fish is good for your heart and cardiovascular system, due to its polyunsaturated, omega-3 fatty acids, there are other reasons to increase the amount of fish you consume. The 2015-2020 Dietary Guidelines for Americans suggests that American adults enjoy a minimum of 16 ounces of fish and seafood every week. Fish and seafood deliver an abundance of nutrients needed by the human body, such has B vitamins, vitamins A and D, as well as minerals like iodine, iron and selenium and protein.
it’s equally import that breastfeeding women and those who are pregnant or intend to become pregnant consume approximately 12 ounces of fish and seafood. Such consumption assists with normal development in the womb, but they are advised to avoid seafood and fish, such as king mackerel, tuna, swordfish,shark and tilefish which have elevated levels of methyl mercury. These recommendations are supported by the United States Food and Drug Administration and the Environmental Working Group, a non-profit organization.
Academy of Nutrition and Dietetics spokesperson Jennifer McDaniel stated,“Fish is very low in saturated fat and low in cholesterol.” Individuals adhering to a Mediterranean-type of diet, which suggests high consumption of fish and seafood have demonstrated a lower risk of obesity, as confirmed in research studies. With such a nutritional bounty and benefit to the human body, it’s no wonder that many are now choosing fish and seafood as a more beneficial source of protein instead of meat.
Cod, in a four-ounce serving, provides 26 grams of protein, 120 calories and only one gram of fat. Compare that with a T-Bone steak that offers up 28 grams of protein, but a high 18 grams of fat and 278 calories. With the numbers favoring fish and seafood across the board, it’s easy to see why more Americans are making a sensible choice concerning their dietary intake.
There are plenty of research studies confirming the fact that individuals that consume fish and seafood regularly have a lower probability of dying from a heart attack or stroke than those individuals that consume fish and seafood once a month or not at all, according to a 2006 study.