Open AccessThe physiological effects of fish consumption
Author(s) -
Eszter Ács,
Brigitta Zsótér
Publication year - 2018
Publication title -
analecta
Language(s) - English
Resource type - Journals
ISSN - 2064-7964
DOI - 10.14232/analecta.2018.2.45-50
Subject(s) - fish <actinopterygii> , organism , polyunsaturated fatty acid , nutrient , food science , per capita , fish consumption , essential nutrient , marine fish , biology , omega 3 fatty acid , toxicology , fatty acid , ecology , fishery , biochemistry , docosahexaenoic acid , medicine , environmental health , paleontology , population
Fish contains nutrients which are essential for our organism, vitamins (for example: A; B1; B2; D), minerals and various unsaturated and polyunsaturated fatty acids (for example: Omega 3 fatty acid). The latest cannot be produced by our organism, but indispensable to its normal operation. There is literature on its various effects on the brain, immune system, and it is widely known that it plays a significant role in preventing cardiovascular diseases, since due to its anti-inflammatory effect it is able to cure inflammations on the vascular walls. Omega 3 fatty acids appear mainly in marine phytoplankton and in sea fish in large quantity. We can see that our organism would need regular fish consumption. Researches show that one should take 1 gram of Omega 3 fatty acid on a daily basis. Experts state that fish is one of the indispensable conditions of a healthy diet, so we should consume fish twice a week. Despite the fact that fish is delicious and healthy, it is not part of our everyday menu. The ideal consumption of oily fish would be more than 15 kg/capita/year, but in Hungary this is hardly 4 kg/capita/year.