Health Benefits of Eating Fish

Eating More Fish Linked to Reduced Risk of Colorectal Cancer for Health

We already love seafood like salmon and shrimp for their heart, brain, and immune health benefits, but a new European study is giving us one more health benefit reason to eating fish, the catch of the day and reveal the health benefits of eating fish turns out, consuming more fatty, oily fish and lean, white fish highest in fiber could lessen our risk for colorectal cancer, too.

Researchers analyzed the eating habits of more than half a million participants from the European Prospective Investigation Into Cancer and Nutrition (EPIC) study for approximately 15 years. Subjects were specifically asked about their dietary intakes of both food that is healthy fatty and lean fish during this time.

Participants who consumed more of both types of fish on a regular basis—somewhere between 3.5 oz. and 7 oz. per week—had a seven percent lower risk of colorectal cancer than those who did not. Researchers believe this has something to do with the high omega-3 fatty acid content of several popular types of fish, like salmon, trout, and sea bass.

This is a major discovery, as colorectal cancer is the second most prevalent type of cancer for men and third for women globally. It is also on the rise in young adults, with a 90 and 124 percent expected increase in cases, respectively, for those 20-34 years old in the next decade.

Looking for delicious, easy ways to eat more fish and health benefits of eating fish?

The current recommendation for fish consumption in the U.S. is at least 8 oz. per week, or the equivalent to two, 4-oz. servings. However, a recent study from the Journal of the Academy of Nutrition and Dietetics found Americans are seriously missing the mark.

Researchers monitored the consumption of various animal proteins in America for almost two decades and found only 15 percent of Americans are actually meeting the weekly recommendations for fish consumption. Most of us were consuming about half the recommendation, on average. The study also found that while we are consuming less than we did 20 years ago, we are still eating too much-processed meat (which is considered carcinogenic by the World Health Organization).

The authors of this study mentioned they are still unsure as to why fish eating for health decreased one’s risk for colorectal cancer, and more studies need to be conducted before touting both fatty and lean fish as a way to prevent this type of cancer. However, it looks like we could all benefit from consuming a little more fish (and a little less processed meat!), as there are plenty of other science-backed reasons to enjoy fresh-caught and frozen fish.

Landlocked Nebraska town may hold key to fish farming quandary

The $200 million plant in the midwestern town of Blair, Nebraska, began generation this seven day stretch of oil produced using green growth that its proprietors’ state could help illuminate one of the most vexing problems confronting the worldwide aquaculture industry, assessed to be worth $180 billion.

Cultivating has expanded fish supplies when the sea’s stocks are waning and purchaser request is developing. However, the segment generally depends on crushing wild catch like anchovy and herring to make a feed that contains oils wealthy in omega 3 unsaturated fats – basic to creating fish like salmon that are so nutritious. Endeavors to substitute plant-determined choices have prompted a drop in omega 3 levels.

Enter two powerhouses of the European concoction industry: Royal DSM NV of the Netherlands and Germany’s Evonik Industries AG. The organizations have set aside their competitions to set up the Nebraska joint endeavor called Veramaris. They state it’ll make enough green growth based oil, with the two fundamental kinds of omega 3 unsaturated fats, to satisfy 15% of yearly need from the $1.5 billion worldwide salmon-cultivating industry. That would supplant 1.2 million metric huge amounts of wild fish that would have been bound for feed – what could be compared to the yearly catch from the Mediterranean Sea.

“It’s completely colossal, one of the most energizing things that are occurred for a truly prolonged stretch of time,” said Jacqueline Claudia, CEO of Love The Wild, a Colorado-based provider of prepared to-cook solidified fish dishes like salmon with maple mustard to Whole Foods and different general stores. The organization has swore to utilize just maintainable fish, and Claudia purchases from a system of 15 ranchers, some of whom are now working with plant-based oils.

DSM and Evonik manufactured the production line in Nebraska as a result of the state’s bounty of corn and involvement in modern maturation. The endeavor’s omega 3 unsaturated fats that give nourishing advantages to the oil are delivered by consolidating corn and sugar in steel tanks to be matured with sea green growth.

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Comments (3)
Felix John Dear
July 13, 2019

Very informative and useful Content. Thanks for sharing.


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