Wholesomeness of fish



Longevity of Icelandic people has long been linked with large consumption of fish.  Research has shown that consuming fish at least once to twice a week can improve the state of health. Despite these positive effects, fish consumption has decreased considerably during the last years. 

Fish contains many necessary nutrients like trace metals and vitamins. Fish is considered a very healthy and good food; it is e.g. a good source of high quality proteins containing many vital amino acids for the human body. Fish fat contains long chains of unsaturated fatty acids (Omega-3) which are not found in vegetable oil. Research has shown that fish and fish oils have beneficial effects on heart and coronary diseases and among others.

Results from the Unit for Nutrition Research (UNR) at the University of Iceland from the project SEAFOODplus project under the 6th framework of EU on consumption of seafood and health of young families have shown beneficial effects on health, both from fish lipids and proteins.  The results on the beneficial effects of proteins are new. The proteins help with weight reduction among young people that are too heavy, reduce certain types of blood fat and increase the antioxidant activity.

Fish contains considerable amounts of the trace elements selenium and iodine. Iodine is for example important for the activity of the thyroid gland. Fatty fish contain relatively high amount of vitamin D which is important in connection with proper utilisation of calcium.


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