The new consumer: seafood and health benefits
Todays consumer is much more educated, health conscious, demanding and inquisitive about what he or she will eat than the consumer of recent years. Consumers have become very interested in the health benefits and risks of seafood consumption, as well as environmental, social, and sustainability issues surrounding how the food they eat is produced, and of course they want to make sure that their seafood is safe. During the past several years, there has been a growing tide of evidence confirming the health benefits of all seafood, farmed and wild, for people of all ages. As nutrition and medical professionals accept the role of seafood in the diet for reducing the risk of coronary heart disease, new and exciting research suggests that a seafood-rich diet also helps in neurological development of the foetus, infants and children. Other studies have emerged that link diets high in seafood to mental health, the absence of depression and other behavioural disorders, and lower risk for other disease echanisms. This new evidence should be good news to producers of seafood, particularly aquaculture products. The industry has an opportunity to produce healthy, safe products for an increasingly demanding market. Because the entire life of the cultured species is under its control, the aquaculture industry has the advantage over wild producers to produce a product that meets a nutritional profile aimed at increasing the health of consumers and providing essential nutrients to people young and old.
Linda Chaves
National Marine Fisheries Service National Oceanic and Atmospheric Administration United States Department of Commerce
国际会议
青岛
英文
159-161
2007-05-29（万方平台首次上网日期，不代表论文的发表时间）