MEXICO - On World Health Day, the National Commission of Aquaculture and Fisheries (CONAPESCA) reiterated the importance of eating fish as it nutritional characteristics contribute to improving cardiovascular and brain health.
The Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA) reiterated that fish contains high quality protein and has a very healthy lipid profile, which makes it an essential food in the diet and recommended for all ages.
"Children who consume fish in the first thousand days of life have better brain development and a decreased risk of myocardial diseases," the Secretariat explained.
The Government also emphasized that the availability of fishery and aquaculture products is guaranteed for the entire country.
It has been determined by government health agencies, the protein content in seafood ranges from 15-20 per cent, and are of high value because they contain all the essential amino acids that the body needs. They also contain omega-3 fatty acids that help strengthen cell membranes of the nervous system and retina.
The calories you consume from fish are also low (70-80 kcal per 100g serving).
Small fish, such as sardines, consumed with all its skeleton, are a source of calcium, phosphorus and potassium.
Fish is also a source of iodine that helps synthesize thyroid hormones thyroxine and triiodothyronine, which prevent goiter, and promote the development of the human fetus.
Fish contains a broad spectrum of B vitamins such as B1, B2, B3 and B12, plus soluble vitamins, among which vitamin A, D and E, present mainly in the liver of these organisms.
Vitamins A and E are of nutritional interest because they possess antioxidants and constitute a protective factor against certain degenerative, cardiovascular diseases and cancer. Vitamin D acts in the intestine favoring the absorption of calcium and phosphate.
Unlike other animal foods, fish contains polyunsaturated fatty acids in amounts from 25-45 per cent (percentages based on total fatty acids). These include linoleic acid, the omega-6 family and EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), the omega-3 family. They also contain monounsaturated fatty acids.
The fish does not raise blood cholesterol levels, unlike other foods high in cholesterol, thanks to its high proportion of unsaturated fats.
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