Seafood including fish, which is rich in protein, essential amino acids, vitamins and mineral content, is considered to be of high nutritional value. Studies have also shown that regular intake of seafood reduces the risk of coronary heart disease, hypertension and cancer.
However, sea food harvested from the natural marine waters can be carriers of hazardous microorganisms and bio-toxins, also abundant in natural waters. That’s why eating seafood sometimes causes food poisoning. This article of Prof. D.D.Nambudiri, Former Dean of Kerala Agricultural University, and Prof. Emeritus in the Kerala University of Fisheries and Ocean Studies explains the issue in detail.
Sea is a major source of food for humans. Capture fisheries supply the world with about 79 million tonnes of fish annually. With the dwindling agricultural resources on land man is more and more looking forward to the oceans for satisfying his food requirement. Sea is not only a source of food but also a major source of marine drugs and bioactive molecules many of which are yet to be fully understood and put to commercial use.
The nutritional value and health benefits of seafood are well known. Seafood have high quality protein, essential ammo acids, vitamins and mineral content. Studies also indicate lower risk for coronary heart disease, hypertension and cancer among populations eating seafood. This is attributed to the long chain, polyunsaturated, fatty acids present in fish.
(Read the full part of this article in the March issue of Safety Messenger Magazine 2015)