Seafood has played an important role in our evolutionary history, and its consumption should continue to be strongly encouraged today. Fish and shellfish are a good source of high biological value protein and are low in fat and saturated fatty acids. Key micronutrients in fish include iron, zinc, iodine and selenium. Fish contains B vitamins. Oily fish, and the liver of white fish, are a source of the fat-soluble vitamins A and D.
There is increasing evidence for the beneficial role of seafood in a number of different diseases. Seafood is a rich source of the very long chain omega-3 polyunsaturated fatty acids (LCn-3PUFA) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have been linked to health benefits, particularly in relation to the prevention of cardiovascular disease. The protein in fish may also be helpful in promoting satiety in people on weight-reducing diets. Further, LCn-3 fatty acids may be helpful for people with diabetes.
In summary the consumption of seafood can make a significant contribution to nutritional intakes, and may be beneficial in helping to prevent some chronic diseases.