Significance Of Nutritional Value Of Fish For Human Health

Abstract

Nutrients are the substances which give nourishment to the body and promote growth. These nutrients are present in varieties of foods in various amounts. Fish is a source of aquatic food which can both be farmed and wild caught. Fish is rich in macronutrients: proteins, lipids and ash and micronutrients: vitamins and minerals. Proteins in the fish have immunoglobins that acts as defense mechanism against viral and bacterial infections and prevent protein calorie malnutrition. Lipids mainly LC n-3 PUFAs like EPA and DHA prevents cardiovascular and coronary heart diseases and maintains blood pressure and neuro-development in child. Selenium is important for the function of thyroid gland. Iron helps in synthesis of hemoglobin and prevents the occurrence of anemia. Calcium and vitamin D naturally present in fish prevents rickets, low bone-mineral density and osteomalacia. Vitamin A in fish helps in normal growth, formation of bones and teeth. Despite these importances’s, fish is still undervalued and less consumed compared to other animal protein sources due to lack of awareness. If the per capita consumption of the fish can be increased, then people can have many health benefits. People should be made known about the health benefits of fish. Many other researches should be conducted to make the nutritional value of fish known to the world.

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“…Regular consumption of fish, especially those high in n-3 poly unsaturated fatty acids (PUFA), also reduce incidences of, for example, diabetes mellitus, systemic arterial hypertension, central obesity and hyper-lipidemia [ 9 , 10 ], and seem to positively influence intestinal microbiota [ 11 ]. Furthermore, the macro nutrient content of fish with regard to protein is 15–20% and fish contains all the essential amino acids [ 12 ], which is beneficial for the diet as the sulphur-containing amino acids, cysteine and methionine, are absent in plant protein. Furthermore, proteins from fish have a high degree of digestibility i.e., 85–95% [ 12 , 13 ].…”

“…Furthermore, the macro nutrient content of fish with regard to protein is 15–20% and fish contains all the essential amino acids [ 12 ], which is beneficial for the diet as the sulphur-containing amino acids, cysteine and methionine, are absent in plant protein. Furthermore, proteins from fish have a high degree of digestibility i.e., 85–95% [ 12 , 13 ]. Studies have shown positive health effects as a result of fish protein intake e.g., by decreasing the risk of metabolic syndromes and increasing insulin sensitivity [ 14 , 15 , 16 , 17 ].…”

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“…DHA is important for optimal brain and neurodevelopment in children, while on the other hand, EPA helps in improving cardiovascular health overall. Fatty acids also play an important role in membrane mediated processes such as osmoregulation, nutrient assimilation, and transport [95]. Fish are the most important sources of these fatty acids; fatty fish, such as sardines, mackerel, anchovies, and some salmon species, are rich in EPA and DHA.…”

“…It has been reported that fish protein has a greater satiety effect than other sources of animal proteins like beef and chicken. Around 60% of people from developing countries depend upon fish for over 30% of their animal protein supplies [95,101]. Moreover, fish proteins are highly digestible as well as a rich source of peptides and essential amino acids that are limited in terrestrial meat proteins.…”

“…The protein immunoglobins can act as an important defense against bacterial and viral infections and help in the maintenance of electrolyte and water balance in the human system. The protein derived from fish also balances many body regulatory factors [95]. For example, a sardine protein diet lowered insulin resistance, leptin and tumor necrosis factor (TNF)-α, improved hyperglycemia, and decreased adipose tissue oxidative stress in rats with induced metabolic syndrome.…”