Fishy Business: The benefits and risks of eating fish
Rich in omega-3 fatty acidsFish, particularly fatty fish such as salmon and mackerel, is an excellent source of omega-3 fatty acids. These important fats boost cardiovascular health, reduce inflammation, and aid with brain function.
Mercury contaminationHigh levels of mercury have been found in some fishes, such as shark, swordfish, king mackerel, and tilefish, which can be dangerous, especially for pregnant women, nursing mothers, and young children.
High in proteinFish is a high-quality protein source that contains critical amino acids required for muscle growth, repair, and overall body function.
AllergiesFish allergies are most common, which can result in hives, swelling, tingling, vomiting, breathing difficulties and anaphylaxis.
Brain healthDocosahexaenoic acid found in Omega-3 fatty acids promotes brain development and also contributes to cognitive function and mental well-being.
Wrong cookingCooking or frying fish with too much oil and unhealthy toppings can reduce its health benefits. Opt for cooking methods such as grilling, baking, or steaming.
Heart healthConsuming fish regularly decreases the risk of heart diseases. Omega-3 fatty acids assist lower blood pressure, lipids, and general cardiovascular health.
OverfishingToo much fish consumption can lead to overfishing, which can endanger fish populations and alter marine ecosystems.
Rich in vitamins and mineralsFish is high in vitamins and minerals such as vitamin D, vitamin B12, iodine, and selenium, all of which are essential for bone health, red blood cell formation, and thyroid function.