Seafood: A Nutrition Powerhouse

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Seafood: A Nutrition Powerhouse

Eating seafood provides countless health benefits. It helps to counter the affects of diabetes, reduces the risk of stroke, protects against heart attack and more. So, whether you have diabetes, are concerned about heart health or just want to be sure you are getting the nutrients you need, seafood should be incorporate into your diet at least twice a week. Consider the following:

  • Seafood is a natural source of heart-healthy omega-3 fatty acids, protein, selenium and vitamin D, and is low in saturated fat, cholesterol and calories.
  • The American Heart Association, USDA Dietary Guidelines for Americans, American Medical Association and American Diabetes Association all say consumers should eat fish at least twice a week.
  • The Journal of the American Medical Association says eating fish reduces the risk of death from coronary disease – the single largest killer of Americans, according to the American Heart Association – by 36 percent.
  • The American Diabetes Association has stated more than 20 million Americans have diabetes – many who don’t even know it yet. Foods low in calories and high in protein and omega-3, such as seafood, can help reduce the disease’s effects.
  • More than 44 million Americans are considered obese – 37.1 percent are African-American women and 32.2 percent are African-American men (Centers for Disease Control and Prevention). Meanwhile, seafood is low in saturated fat and calories, and filled with heart-healthy omega-3.
  • Seafood should be an important part of everyone’s diet. Women who are pregnant or are thinking of becoming pregnant should follow the government guidelines regarding fish consumption. Please refer to the Food and Drug Administration’s guidelines
  • Recent research also points out other health benefits associated with seafood, including the benefits of selenium – found in canned tuna and other fish – that appear to be important in cancer prevention and as an antioxidant to help the immune system.
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