Healthy meals made easy: 5 reasons to fall in love with fish
Look no further than fish for proof that nutrition can go hand-in-hand with taste and convenience. Fish is a tasty and convenient way to serve up nutritious meals that align with Canada’s Food Guide recommendations.
In addition to being rich in healthy omega-3 fatty acids, fish and seafood provide a number of important nutritional benefits. Health Canada recommends eating at least two servings of fish or seafood each week. Unfortunately, not even half of Canadian adults do, with children consuming even less.
About a year ago, Clover Leaf Seafoods launched their popular Take 5 recipes, which use five ingredients to help consumers come up with easy, healthy meals in only five minutes. Recently, they asked Dr. Bruce Holub, Professor Emeritus, University of Guelph and founder of the DHA/EPA Omega-3 Institute, to do some digging to identify the top five health benefits of eating canned seafood. The result is what Clover Leaf is calling their Take 5 Top 5:
Heart health – 23 per cent and 38 per cent reduction in coronary heart disease mortality for those consuming two to four, or at least five fish servings per week, respectively.
Brain health - DHA omega-3 (docosahexaenoic acid) is recognized as physiologically essential for optimal brain development, cognitive performance including memory and learning ability. There is substantial evidence to indicate that increased fish consumption over several years in the elderly can reduce age-related cognitive decline and protect brain function.
Vision health - DHA omega-3 is also required for optimal visual development and acuity in the retina of the eye. Studies have clearly indicated that a higher intake of DHA from fish during pregnancy has long-term benefits for childhood visual processing.
Cancer prevention - Omega-3 fatty acids can reduce the risk of various types of cancer, including colorectal cancer, prostate cancer mortality and breast cancer in women.
Reduced Risk of Stroke – 31 per cent lower risk of stroke mortality for those consuming five or more fish servings per week as compared to those who ate little or no fish.
In addition to these top five benefits, eating fish and seafood may lower blood pressure and circulate blood fat as triglycerides as well as reduce the risk of inflammatory disorders such as rheumatoid arthritis. Seafood is also a rich source of protein, vitamins, and minerals including vitamin D, iodine, calcium and selenium. Many varieties of seafood are also low in sodium and cholesterol.
The Clover Leaf product line offers a wide variety of low sodium and flavoured tuna, as well as skinless, boneless salmon products which boast a nutrition profile that is high protein, low in fat and a good source of essential vitamins and minerals. While both fresh and frozen fish deliver the same health benefits, canned fish and seafood offer the added benefit of convenience.
For more information on Clover Leaf’s “Take 5 Top 5” nutritional benefits please visit:http://www.cloverleaf.ca
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