Seafood can include fish, shellfish and plants that live all or part of the time in saltwater. In cultures where seafood is the main source of animal protein, people have a lower incidence of heart disease. With this knowledge and with greater availability of seafood in all locales, consumption of seafood in the U.S. is increasing.
Fish
Many saltwater fish contain omega-3 fatty acids, the most being found in salmon, mackerel, herring, sardines, halibut and tuna. The University of Maryland Medical Center says omega-3 fatty acids reduce inflammation, a risk factor for heart disease. They also help reduce triglycerides and blood clotting, lower blood pressure and improve arthritis symptoms. The brain contains high concentrations of omega-3s, which are so important that infants born to mothers low in omega-3s are at higher risk for vision and nerve problems.
Shellfish
Shellfish are good sources of omega-3s, zinc, iodine, selenium and vitamin D. Oysters are one of the richest sources of zinc, which is necessary for the body's immune system to function properly and is believed to aid wound healing and prevent advanced macular degeneration. Shellfish contain cholesterol, but in most cases, in amounts comparable to beef, pork or lamb, according to Columbia University's Health Services. Shellfish are low in saturated fat, unlike beef, pork and lamb.
Sea Plants
Seaweeds contain B vitamins, vitamins A and D and minerals, including potassium, calcium, iodine and zinc. They are typically part of the diet of people living near oceans, but are not common inland. However, according to the Forest Preserve District of Cook County, Illinois, products made from seaweeds are in many foods and medicines. One is a substance called "algin," used to provide body to other substances. For example, it helps prevent ice cream from melting too fast.
Viruses, Bacteria, Parasites And Pollution
The United Kingdom's Food Standards Agency warns live shellfish can contain viruses and bacteria that may not be killed unless shellfish are thoroughly cooked. Shellfish filter their food from ocean water as it passes through them, allowing organisms dangerous to humans to build up in the shellfish.
Parasites can be found in any fish, making raw or undercooked fish potentially dangerous. Another concern is environmental contaminants, such as mercury. Mercury is contained in human garbage and manufacturing exhaust. It ends up in sea plankton, which are eaten by small fish, which are eaten by larger fish and so on. The higher the fish in the food chain, the more mercury in the fish, according to the Washington State Department of Health.
Children And Pregnant Or Nursing Women
Mercury can harm the brain of a fetus or a young child. Because of higher mercury content, certain kinds of fish should be avoided by pregnant or lactating women and young children. They include king mackerel, shark, swordfish, marlin, tilefish and tuna steak from bluefin, yellowfin or bigeye tuna. Recommendations for high-risk groups are to consume two to three servings a week of low-mercury fish, such as salmon, for the health benefits.
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