We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Nutritional Benefits and Health Risks of Seafood Consumption
Summary
This review summarized the nutritional benefits and potential health risks of seafood consumption, covering both macro- and micronutrient profiles across fish, shellfish, and crustaceans. The authors noted that while seafood provides essential fatty acids and minerals, contamination by heavy metals, microplastics, and other pollutants introduces risks that vary by species and region.
Around the world, seafood especially fish is an important part of people's diets because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These are key nutrients that support general health and wellbeing. Numerous marine species, including fish, shellfish, and crustaceans, are distinguished by its particular nutritional characteristics. Many nutritionists and health experts support consuming more seafood because of its high-quality protein, low fats, and essential micronutrients like vitamin D, iodine, and selenium. The polyunsaturated omega-3 fatty acids found in seafood, especially EPA and DHA, are necessary for brain development, cardiovascular health, and inflammation reduction. In addition, their regular intake has been shown to help with weight control, cognitive development in children, and lowering the risk of high blood pressure, inflammatory and neurodegenerative diseases. Despite its benefits, seafood consumption also poses certain risks. Environmental contamination introduces hazardous compounds such as heavy metals, pesticides, polycyclic aromatic hydrocarbons (PAHs), and microplastics into marine ecosystems. These pollutants can accumulate in seafood and potentially threaten human health. This review discusses the benefits and risks of eating seafood and the main points to consider when choosing and consuming it.
Sign in to start a discussion.
More Papers Like This
Nutritional Value and Associated Potentials Risks of Seafood Consumption
This review discusses both the nutritional benefits and food safety risks of seafood consumption, noting that while fish provides essential omega-3 fatty acids and reduces heart disease risk, seafood can also expose people to mercury, heavy metals, PAHs, and microplastics. The piece advocates for informed seafood choices rather than avoiding seafood entirely.
Exploring the Complexities of Seafood: From Benefits to Contaminants
This review examines the dual nature of seafood as both a nutritional powerhouse and a potential source of harmful contaminants, including microplastics, heavy metals, and pathogens. While seafood provides essential omega-3 fatty acids and protein, contamination from microplastics and other pollutants can offset these benefits and pose health risks. The authors call for better monitoring and safety standards to ensure that the health benefits of eating seafood are not undermined by environmental contamination.
Insight Into the Relation Between Nutritional Benefits of Aquaculture Products and its Consumption Hazards: A Global Viewpoint
This review examines the nutritional benefits of aquaculture products alongside consumption hazards from contaminants including microplastics, heavy metals, and antibiotics, emphasizing the need for improved aquaculture practices to ensure food safety globally.
Health benefits of fish and fish by-products—a nutritional and functional perspective
This review highlights the nutritional benefits of fish as a source of protein, omega-3 fatty acids, and bioactive compounds that protect against cardiovascular disease, inflammation, and neurological disorders. However, it also notes that some fish species are contaminated with harmful substances, which is relevant given that microplastics in aquatic environments can accumulate in fish and transfer toxins up the food chain.
Microplastics and Their Possible Effects on Seafoods
This review examines how microplastics enter seafood through ingestion and surface contamination, discussing evidence for plastic presence in fish, shellfish, and other seafood products consumed by humans. The authors evaluate potential health risks from both the plastic particles themselves and the chemical additives and pollutants they carry.