Healthy facts
The health of many Australian communities depends on the seafood industry and its associated industries. It is not only valuable in terms of economic benefits, it is increasingly being recognised for its social benefits.
The gains in having seafood as a cornerstone of a healthy diet have been widely acknowledged for a long time. However, stronger links have recently been made between seafood consumption and positive effects on a range of diseases and conditions from heart disease to asthma in children.
Seafood industry adds to Australia’s social fabric
Fish eating peoples have a low rate of heart disease
Oily fish reduces the risk of asthma in children
What the National Heart Foundation says
Seafood industry adds to Australia’s social fabric
Australians are increasingly realising the economic and social benefits
of the fishing industry, especially to rural communities. It is evident
that commercial wildcatch fishing activity is a major social resource
in many small coastal communities. Such activity often involves several
generations of family members. It fosters a unique blend of self-reliance
and teamwork; it provides a core for related activities; and it engenders
strong levels of “ownership” of the industry by the local
community.
Wildcatch fishing activities carry high cultural values that add to
the robustness of communities. And although inland fishing and aquaculture
are usually smaller in scale than coastal fishing, similar social values
derive from those activities.
People in the fishing industry who support wild catch and aquaculture
activities such as transporters, wholesalers, retailers (including restaurant
operators), and suppliers of commercial and recreational gear also add
to the social fabric of Australian life in their many activities.
Fish eating peoples have a low rate of heart disease
Food Standards Australia New Zealand (FSANZ) which is a governmental regulating agency in the area of food standards says that there are numerous benefits from eating fish. It stresses that fish is an excellent source of protein, is low in saturated fat and contains unsaturated fat and omega 3 oils.
Eating seafood twice a week builds cardio-vascular health benefits, according to advice on the FSANZ website www.foodstandards.gov.au
There is also a strong body of opinion across the medical and scientific fraternity that says seafood is an important part of a balanced diet. It is one of the reasons why demand for seafood is growing world-wide.
The benefits of seafood as a cornerstone of a healthy diet have been
widely acknowledged for a long time. However, stronger links have recently
been made between seafood consumption and positive effects on a range
of diseases and conditions. Besides its contribution towards a healthy
cardio-vascular system, there is substantial evidence that rheumatoid
arthritis, diabetes, obesity may benefit from optimal seafood, or fish
oil, intake as part of a balanced diet. Preliminary results from studies
indicate other health benefits but with less certainty. Australian consumers
are keenly interested in health information, and seafood consumption
is rising in response to this new knowledge.
Fish contains n-3 polyunsaturated fatty acids – vital components
in a healthy diet. These can lessen the build-up on artery walls and
reduce cholesterol in the blood. Just one of the reasons why fish-eating
peoples, such as Eskimos and Japanese, have a low rate of heart disease.
(Australian Journal of Nutrition and Dietetics).
Oily fish reduces the risk of asthma in children
Regular consumption of oily fresh fish significantly reduces the risk of childhood asthma. Species of oily fish include Atlantic Salmon, Blue Grenadier, Rainbow Trout, Gemfish, Mullet, Orange Roughy, Yellowtail, Blue Eye Cod and Southern Bluefin Tuna.
A study conducted in Sydney by the Australian Institute of Respiratory Medicine in 1994 has found that children who ate approximately 30 grams of oily fresh fish per week had almost one fifth the risk of having current asthma compared to children who did not regularly eat oily fresh fish.
What the National Heart Foundation says
The National Heart Foundation has given the “Tick of Approval” to fresh seafood, as it contains valuable nutrients and is low in fat.