Brazilian consumes less fish than indicated
The Brazilian population consumes less fish meat than the one indicated by the World Health Organization, says a research done by the Ministry of Fisheries and Aquaculture. For this reason, the Brazilian government promotes Fish Week, which begins today and ends on September 24.
The Brazilian population consumes an average of nine kilos of fish meat a year, while WHO defined as 12 kilos consumption. The WHO indicates fish meat as a component of healthy eating, as it is rich in essential amino acids, vitamins and minerals such as sodium, potassium, magnesium, calcium, iron and phosphorus, among others that regulate body functions and participate in the In addition, according to the institution, fish consumption should be encouraged in order to decrease the intake of saturated fatty acids and increase that of fatty acids.
Beef, chicken or fish? polyunsaturated fatty acids.
Another highlight of the fish is the supply of omega-3, which provides great health benefits, such as lowering the risk of cardiovascular disease, lowering blood pressure and lowering triglyceride and blood cholesterol levels.
According to the Minister of Fisheries, Sérgio Luiz, the price charged for fish meat in Brazil is the main reason the Brazilian population does not consume this food as much.
The research warns that the consumer needs to observe a lot of details when buying the fish, as if the meat is firm, if odor is not unpleasant and if color is not strange.
Fish prevents heart disease
Studies prove the various benefits of this food. A study done by the American Heart Association and published in the journal Circulation: Heart Failure in the United States, for example, showed that the risk of developing heart disease in postmenopausal women who often eat roasted or cooked fish is lower. The researchers examined the diet diary of more than 84,000 postmenopausal women, with a mean age of 63 years, who had a mean age of 63 years. are part of the
Women's Health Initiative Observational Study
. They divided the participants based on the frequency and type of fish consumed. Previous research had already found that fish (Omega 3) fats - EPA, DHA and ALA - may reduce the risk of cardiovascular disease by reducing inflammation and oxidative stress and improve blood pressure, heart function and blood vessels. Despite this, the exact relationship of omega-3s with heart failure was not clear. The next step of the study is to clarify the link between fish and risk in postmenopausal women.
ÔMegas 3 and 6 bring many benefits to your heart Omegas 3 and 6 are essential fats for the proper functioning of various organs. These fats are not produced by the body, but must be present in the diet, as it helps to lower levels of triglycerides and bad cholesterol (LDL), favoring the increase of good cholesterol (HDL).
Eating less sodium, less saturated fat and less sugar has been the basis of the nutritional recommendations of recent years in all countries. Despite this, each year, we recorded higher intake indices of these items in the diets of the whole world. Do not people understand the guidelines or do we do not know how to orient properly?
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