Fish: a staple of healthy eating
As numerous scientific studies have shown, eating the right amount of fish as part of a healthy, balanced diet can help us maintain and improve our health. Fish-based products are usually excellent sources of high-quality protein and good fats.
This is because (while varying from species to species) fish is generally low in saturated fats and rich in unsaturated fats. In addition, seafood is our main source of long-chain Omega-3 polyunsaturated fatty acids (EPA and DHA), which are known to play a vital role in the human body, particularly for the heart and brain, and also help protect our cardiovascular and nervous systems. These are also very important for children in the first few years of their lives as they promote healthy growth and the normal development of sight and cognitive functions.
We know that protein is particularly important for children as it supports the normal development of muscles and bones while they grow, but it is also vital for elderly people experiencing the gradual loss of muscle mass. The protein content in fish is relatively consistent and does not vary much from species to species. As a result, it is recognised as an excellent source of high-quality protein (the main source in many countries).
Fish also provides a wide range of essential micronutrients, including vital vitamins and minerals (such as vitamin B12, vitamin D, niacin, phosphorus and selenium). As a result, it is an important resource through which these crucial micronutrients are incorporated into the diets of populations around the world.
The WHO and EFSA recommend eating fish on a regular basis (1-2 servings per week for healthy adults) as one way to help prevent chronic diseases related to diet.
The importance of encouraging people to eat the right amount of fish is also supported by the results of the Global Burden of Disease study, which uses the latest epidemiological data from 195 countries to assess the burden of various diseases and risk factors on public health. According to this data, a diet low in the Omega-3 fatty acids found in fish is cited as one of the main dietary causes of poor health.
Based on this information, it is clear just how important a role canned fish can play in terms of nutrition, providing a convenient solution to help us get more fish into our diet. Canned fish is both nutritionally rich and affordable..
Canning is a safe and well-established way of preserving food. The sterilisation process involves destroying micro-organisms that may pose a threat to the health and well-being of consumers. There are no added preservatives, and the end product has a long shelf life.
Canning also preserves many of the key nutritional benefits of fish, including Omega-3, high-quality protein, minerals and heat-stable vitamins, all in a convenient container.
The variety of fish on the market and the numerous accompanying ingredients, including brine, high-quality oil, sauce mixtures and vegetables, make canned fish products a highly versatile solution for consumers. Fish can also be enjoyed in many different recipes, all of which provide the nutritional benefits of fish.