Recent news (Blog)
Benefits of Seafood
- Hits: 3508
San José, Costa Rica. July, 2015.
Seafood species have benefits that are usually not found in the consumption of very diverse foods. To this, one may add the low quantity of calories and harmful unsaturated fats they have, which makes them an inevitable element in a balanced and very healthy diet.
According to Diana Portilla, nutritionist of the Clínica Bíblica Hospital, “fish and seafood are nutritional foods that contain high quality protein, long chain polyunsaturated fatty acids and important vitamins and minerals. They are also the main food source of omega3 eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) fatty acids, which are beneficial to the heart”.
Omega-3 is found in fishes such as salmon, tuna, lake trout, sardines and herrings. The omega-3 fatty acids perform important functions during pregnancy, breast-feeding and infancy because they are part of the cell membranes, the nervous system and the retina, so that the requirements increase.
It is important to consume fish with the same frequency as meat because its lipid profile is healthier and the protein content is similar. This type of fat has benefits for blood pressure and circulation, at the same time it helps to regulate triglycerides and counteract some inflammatory diseases such as arthritis. They also stimulate the production of serotonin and dopamine, neurotransmitter substances that are related with frame of mind.
The main risk of the consumption of fish is the contact with pathogen elements. For greater safety, one must follow appropriate methods for preparation and cooking.
“It is important to abstain from consuming raw seafood or from an unknown origin, avoid those that are sold in street stalls or in places where there are no refrigerators to preserve them. And if they are prepared at home, one should try to have them outside the freezer or refrigerator as little time as possible,” commented the nutritionist.
[alert]
Most recommended seafood:
- Herring
- Mackerel
- Trout
- Salmon
- Sardine
- White/blue fish
[/alert]
Children may eat seafood, provided it is after they are one-year-old and taking into consideration the tolerance to prevent any food allergy, and guaranteeing that they are well cooked.
It is recommended when preparing fish and seafood to check that it is fresh and in good condition, since this food requires continuous care, especially due to the temperature at which it should be kept. It is also important to acquire fish in adequate establishments and that have adequate handling techniques.
Who cannot eat fish or seafood?
Those who suffer from hyperuricemia or gout should limit the consumption of foods with high contents of purines such as the case of the blue fish, whilst they may consume white fish because this one is poor in such substances.
Allergic persons to these foods should eliminate fish, its derivatives and those products that may include any of its components as an ingredient, from their diet.
For further information or for requesting medical attention, please call the number 2522-1000, or write to the email citas@clinicabiblica.com or contact us via chat at the website: www.clinicabiblica.com.
CHAT
Clínica Bíblica Hospital
