You should probably eat more fish if you’re attempting to reduce weight or improve your diet. According to the American Heart Association, you should eat at least two servings of fish every week. 1 However, the calories in fish vary greatly, and some of the higher-calorie varieties contain healthful fat. As a result, the sort of fish you choose has a significant impact—some fish to avoid and others that are beneficial to your health.
Fish Nutrition Facts
What Is Fish?
Fish are low in antioxidants and phytonutrients, lack fiber, and include cholesterol and saturated animal fat compared to some of the healthiest foods, such as fruits, vegetables, legumes, and whole grains.
Consumption of refined grains, soda, dairy, and meat, including fish, has been linked to shortened telomeres, a sign of cellular aging. In contrast, consumption of whole plant foods has been linked to longer protective telomeres, the tips on each of our chromosomes that keep our DNA from unraveling and fraying.
Fish will continue to be the top source of many hazardous contaminants unless a time machine can transport us back to the days before the Industrial Revolution. Researchers published a study in 2012 that looked at children’s diets aged two to seven. (Children are regarded as more vulnerable to toxins in the diet since they are still developing and thus consume more food and fluids concerning their weight.)
Fish Health Benefits
Fish is a high-quality, low-fat protein, and fish is high in omega-3 fatty acids and vitamins D and B2 (riboflavin). Fish is a good source of calcium and phosphorus, and minerals like iron, zinc, iodine, magnesium, and potassium. The American Heart Association recommends eating fish at least twice a week as part of a balanced diet. Fish is high in protein, vitamins, and nutrients, all of which can assist in lowering blood pressure and lowering the risk of a heart attack or stroke.
Healthy Heart And Brain
Fish consumption is a good source of omega-3 fatty acids. These nutrients are necessary for maintaining the health of our hearts and brains. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are two omega-3 fatty acids present in fish (docosahexaenoic acid). Because our bodies do not generate omega-3 fatty acids, we must obtain them from our diet. Omega-3 fatty acids are found in all types of fish, although they are particularly abundant in fatty fish. Salmon, trout, sardines, herring, canned mackerel, light tuna, and oysters are also good options.
High In Important Nutrients
Fish is high in nutrients that most people are deficient in, and high-quality protein, iodine, and various vitamins and minerals are all part of this. Fatty animals are sometimes thought to be the healthiest, and this is the case because fatty fish, such as salmon, trout, sardines, tuna, and mackerel, are higher in fat-based nutrients.
Vitamin D, a fat-soluble mineral that many individuals lack, is one.
Omega-3 fatty acids, found in fatty fish, are essential for proper body and brain function and have been associated with a lower risk of numerous diseases.
May Lower Your Risk Of Heart Attacks And Strokes.
The two most prevalent causes of death globally are heart attacks and strokes. Fish is one of the healthiest things you can eat for your heart. Many extensive observational studies have found that persons who consume fish regularly have a lower risk of heart attacks, strokes, and heart disease death. A study of almost 40,000 males in the United States found that those who ate one or more servings of fish per week had a 15% decreased risk of heart disease. Because of their high omega-3 fatty acid concentration, researchers feel that fatty fish is even better for heart health.
Contain Nutrients That Are Crucial During Development
Omega-3 fatty acids are required for normal development and growth. Docosahexaenoic acid (DHA), an omega-3 fatty acid, is crucial for brain and eye development. As a result, it is frequently suggested that pregnant and breastfeeding women consume enough amounts of omega-3 fatty acids. However, some fish contain high levels of mercury, which has been related to difficulties with brain development. Pregnant women should limit themselves to 12 ounces (340 grams) of low-mercury seafood per week, including salmon, sardines, and trout. They should also avoid raw or undercooked fish since bacteria can harm the fetus.