Effects of Fish on Human Health and Nutrient Content

Year 2024, Volume: 2 Issue: 1, 32 - 38, 30.06.2024

Naime Filiz Karadaş

Abstract

Fish holds a crucial place in our diet, serving as an excellent source of minerals and vitamins for human nutrition. Renowned for its high-quality protein, minerals, vitamins, and fat content, fish is considered an outstanding food source. On average, it provides approximately 19.5 grams of protein per 100 grams. Other seafood and fish have been among the oldest food sources for humans. Consuming fish is generally part of a balanced nutrition program, supporting a healthy lifestyle. Fish are rich in omega-3 fatty acids, high-quality protein, vitamin D, vitamin B-12, minerals, low fat, low saturated fat, antioxidants, and vitamins with anti-inflammatory properties. It is known that at least 13 vitamins are essential for the human body, and a significant portion of these vitamins is found in fish, although their distribution in tissues is uneven and varies based on the fish species. Compared to land animals, fish have higher amounts of fat-soluble vitamins such as A, D, E, and K. Due to its content of essential fatty acids, fish is a vital food source for strengthening the immune system. The purpose of this study is to explain the effects of fish consumption on health and to examine fish consumption-related dietary recommendations, policies, or regulations in order to develop more effective strategies for public health. Additionally, it aims to provide guidance on fish consumption for a balanced diet program.

Keywords

Fish, Health, Diet, Nutrition, Seafood

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