Author(s):

Faiqa Syeed Farooqi

Abstract: Fish is a food of excellent nutritional value, rich in quality animal proteins, polyunsaturated fatty acids especially the (ω)-3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and micronutrients. It is generally a good source of the B group of vitamins. Fish also has a non-protein nitrogen fraction that plays a major role in its quality. In addition, fish are more available and affordable than other sources of animal proteins in most countries. Aquaculture, which is one of the fastest growing food production sectors, could play a big role in eradicating malnutrition and nutrient-deprivation globally. Epidemiological evidence suggesting a protective effect of fish intake on cardiovascular diseases dates back to ecological studies from the 1970s. Intermediary physiological benefits of fish intake via EPA and DHA include lowering plasma triglycerides, reducing heart rate and blood pressure, improving myocardial filling and efficiency, decreasing inflammation, and anti-arrhythmic effects. Various prospective observational studies have consistently found that fish intake is associated not only with these intermediary benefits but with major reductions in several cardiovascular disease outcomes, most notably coronary heart disease mortality.

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