[share_ebook] Seafood Choices


Author: Malden C. Nesheim

Date: 2007

ISBN: 978-0-309-10218-6

Pages: 722

Language: English

Publisher: NAP

Category: Technical


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Seafood is also a major source of the long-chain polyunsaturated omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are synthesized in limited amounts by the human body from alpha-linolenic acid (ALA), an omega-3 fatty acid found in several vegetable, nut, and seed oils. Though these fatty acids are found in other foods, some seafood is an unusually rich source. In the past several years, research has implicated seafood and/or EPA and DHA in an array of health benefits for the developing fetus, infants, and also for adults, especially those prone to heart disease. This has led to recommendations by several health authorities to include seafood in a healthy diet.Seafood is the only animal protein food that is still provided in signifi-cant amounts to human diets through capture of wild species. Though our oceans are being depleted of some wild species, and aquaculture has become an important source of seafood, wild capture still provides a significant por-tion of the seafood we consume. The pollution of our oceans both through natural processes and practices of an increasingly industrialized world raise concern about the contaminants found in our seafood supply.



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