Nutritional Value and Associated Potentials Risks of Seafood Consumption
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2018, Vol 19, Issue 4
Abstract
Global seafood trade nearly doubled in recent decades with demand steadily increasing, fueled by decreasing transportation costs, advances in preservation and processing technologies, and open trade policies and is now among the most highly traded commodities [1]. A nearly 40% of seafood consumed in the US is of domestic origin [2]. Fried seafood accounted for 1 in 5 seafood meals and 30% of total seafood calories in the US in 2005-14 [3]. The top species consumed in Mexico were: canned tuna, sunfish, shrimp, mullet, carp and school shark (constituted 60% of seafood intake) [4]. Seafood consumption is rising above 20.0 kilo per capita per year on a global average and over 22.0 kilo Europe [5]. Habitual intake of marine fish and seafood, such as microalgae, which are very rich in some chemical compounds, has been strongly associated with several benefits in human health [6]. Encouraging people to eat more seafood can offer a direct, cost-effective way of improving overall health outcomes [7]. Seafood contains functional components that are not present in terrestrial organisms. Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B(12), as well as taurine (2-aminoethanesulfonic acid) among others [8,9]. The Recommended Intake (RI) for EPA+DHA and was associated with a healthier lifestyle [10]. Furthermore, in a recent Norwegian epidemiological study, lean-fish consumption once a week or more was associated with decreased postprandial triacylglycerol (TAG) and increased high-density lipoprotein cholesterol (HDL-C) levels, and in men a decreased waist circumference and blood pressure were identified [11]. Øyen et al. [12]reported that intake of lean fish was associated with decreased risk of T2DM [12]. Selenium (Se) content of sea fish reduces methylmercury (MeHg) toxicity [13]. Rimm et al. [14] concluded that 1 to 2 seafood meals per week be included to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods [14]. Also, Zhao et al. [15]concluded that fish consumption was associated with a decreased risk of stroke. The PUFAs particularly concentrate in the nervous system, alter immune system function reduce serum triglyceride levels and have been reported to reduce the risk of sudden death after a myocardial infarction [16]. Several meta-analyses have evaluated the beneficial role of LC ω-3 PUFA supplementation in several mental disorders such as bipolar disorder, schizophrenia, or depression [17]. Yang et al. [18] further stated a modest inverse association between fish or omega-3 fatty acid intake and risk of depression, especially in women [18]. Greater consumption of fish is associated with a lower risk of dementia [19]. Weight-loss diet including oily fish resulted in greater TG reduction than did a diet without fish or fish oil [20]. A high intake of fatty seafood increases circulating levels of the insulin-sensitizing hormone adiponectin, whose blood concentration is reduced in obesity and T2DM [21,22]. Increased intake of protein from meats, chicken with skin and regular cheese was associated with weight gain but increased intake of seafood together with peanut butter, walnuts, other nuts, chicken without skin, yogurt and low-fat cheese was associated with weight reduction [23]. A frequent intake of lean seafood, as compared with intake of terrestrial meats, reduces energy intake typically in the range of 4-9% [22]. Bodybuilders traditionally have chosen many types of seafood (scallops, shrimp, crab, haddock, cod, pollack, snapper, halibut and white tuna) as their prime sources of fairly digesting protein [24,25]. Adding more seafood to the diet could help get couples’ sex lives, and even their fertility. Research suggests that seafood intake might affect semen quality, ovulation or embryo quality [26]. Greater male and female seafood intake were associated with a higher sexual intercourse frequency (SIF) and fecundity among a large prospective cohort of couples attempting pregnancy [27]. In the Norwegian Mother and Child Cohort Study, seafood intake was positively associated with birth weight [28].
Authors and Affiliations
Abdul Kader Mohiuddin
Keywords
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- EP ID EP622348
- DOI 10.26717/BJSTR.2019.19.003332
- Views 171
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