|
 
|
Fish is food for the brain as well as good
protein
Fish is a food of excellent nutritional value,
providing high quality protein and a wide variety
of vitamins and minerals, including vitamins A
and D, phosphorus, magnesium, selenium, and iodine
in marine fish. Its protein - like that of meat -
is easily digestible and favourably complements
dietary protein provided by cereals and legumes
that are typically consumed in many developing
countries.
Experts agree that, even in small quantities,
fish can have a significant positive impact in
improving the quality of dietary protein by
complementing the essential amino acids that are
often present in low quantities in vegetable-based
diets.
But recent research shows that fish is much more
than just an alternative source of animal protein.
Fish oils in fatty fish are the richest source of a
type of fat that is vital to normal brain
development in unborn babies and infants. Without
adequate amounts of these fatty acids, normal brain
development does not take place.
Closely spaced pregnancies, often seen in
developing countries, can lead to the depletion of
the mother's supply of essential fatty acids,
leaving younger siblings deprived of this vital
nutrient at a crucial stage in their growth. This
makes fatty fish such as tuna, mackerel and sardine
- all of which are commonly available in developing
countries - a particularly good choice for the diet
of pregnant and lactating women.
In general, people in developing countries are
much more dependent on fish as part of their daily
diets than those living in the developed world.
Figures for 1995 show that while fish provide
slightly over 7 percent of animal protein in North
and Central America and more than 9 percent in
Europe, in Africa they provide over 17 percent, in
Asia over 26 percent, and in the low-income
food-deficit countries (LIFDCs) including China
they provide nearly 22 percent.
In this section
Who eats
fish?
Related website
Food
and Nutrition Division homepage
|
