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.
Growing concern about the environment and animals, as well as the awakening to health and well-being are some of the factors that have motivated people to abandon traditional food and opt for new eating habits. Vegetarianism, for example, is a diet that excludes all types of meat (beef, fish, seafood, pork, mutton, chicken and other poultry) and is based on the consumption of food of plant origin with or without consumption of dairy products and / or eggs.
The most traditional tables do not dispense this fish at Easter lunch. Cod is prepared naturally, retaining all fresh fish properties. It is considered a nutritious fish, tasty, easy to digest, besides being rich in minerals such as iron, phosphorus, magnesium and vitamins A, E, D, B1 and niacin. "Cod is a good source of omega-3 fatty acids and omega-6 fatty acids, which promote the development of the immune system and contribute to the reduction of cholesterol and triglyceride levels," explains nutritionist Fabiana Honda of PB Consultoria e Nutrição from Sao Paulo.