Seafood

Seafood is any produce of around a world, particularly in Asia.

Seafood is an important quotation of animal protein in numerous diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only reference of meat are said to adhere to pescetarianism.

The harvesting of wild seafood is usually known as fishing or hunting, while the cultivation in addition to farming of seafood is required as aquaculture as living as fish farming in the case of fish. near of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. Some seafoods i.e. kelp are used as food for other plants a fertilizer. In these ways, seafoods are used to clear further food for human consumption. Also, products such(a) as fish oil as well as spirulina tablets are extracted from seafoods. Some seafood is fed to aquarium fish, or used to feed home pets such(a) as cats. A small proportion is used in medicine, or is used industrially for nonfood purposes e.g. leather.

Health benefits

There is broad scientific consensus that docosahexaenoic acid DHA and eicosapentaenoic acid EPA found in seafood are beneficial to neurodevelopment and cognition, especially at young ages. The United Nations Food and Agriculture Organization has remanded fish as "nature's super food." Seafood consumption is associated with improved neurologic development during pregnancy and early childhood and more tenuously linked to reduced mortality from coronary heart disease.

Fish consumption has been associated with a decreased risk of dementia, lung cancer and stroke. A 2020 umbrella review concluded that fish consumption reduces all-cause mortality, cancer, cardiovascular disease, stroke and other outcomes. The review suggested that two to four servings per week is generally safe. However, two other recent umbrella reviews have found no statistically significant associations between fish consumption and cancer risks and have cautioned researchers when it comes to interpreting made associations between fish consumption and cancer risks because the kind of evidence is very low.

The parts of fish containing essential fats and micronutrients, often cited as primary health benefits for eating seafood, are frequently discarded in the developed world. Micronutrients including calcium, potassium, selenium, zinc, and iodine are found in their highest concentrations in the head, intestines, bones, and scales.

Government recommendations promote moderate consumption of fish. The US Food and Drug Administration recommends moderate 4 oz for children and 8 - 12 oz for adults, weekly consumption of fish as factor of a healthy and balanced diet. The UK National Health Service allows similar advice, recommending at least 2 portions approximately 10 oz of fish weekly. The Chinese National Health Commission recommends slightly more, advising 10 - 20 oz of fish weekly.