Health & Nutrition
Seafood = fish, shellfish and crustaceans
To help reduce the risk of many diseases, Canada’s Food Guide advises us to eat at least two 150 gram servings of fish each week. Many varieties have small amounts of cholesterol and saturated fat compared to other animal protein sources, while most are rich with omega-3 fatty acids. Eating fish as part of a regular diet is a smart and healthy choice.
The nutrients found in seafood play a well-established role in normal growth and development, energy metabolism, building and repairing body tissues, formation and maintenance of bones and teeth, formation of red blood cells, and building antibodies.
Government studies prove that eating seafood can help reduce the risk of heart disease. Why? Seafood is high in protein, vitamins and minerals, and most types are low in saturated fat. Fish is the most significant source of naturally occurring vitamin D in the Canadian diet. Seafood also adds B-vitamins and mineral nutrients to the diet such as selenium, iron, zinc, magnesium, copper and potassium.
According to Agriculture and Agri-Food Canada, there is evidence for associations between increased seafood consumption and a decreased risk of cardiovascular deaths and cardiovascular events in the general population.
Further, evidence gathered in their studies suggests that eating seafood supports heart health in adults and normal
growth and development in infants and young children.
For more information, click here to view an Agriculture and Agri-Food Canada chart which specifically outlines
the nutritional value of selected types of seafood.