Most of us know we need to eat more seafood. The new U.S. Dietary Guidelines recommend two servings per week. After all, it's heart healthy, low in calories and high in protein.
So, why don't we choose it more? Maybe we're intimidated by how to prepare it or just what seafood we should choose.
While eating a variety of seafood is always best, you may want to start with salmon and tuna, seafood that has a power trio of vitamin D, omega-3s and selenium, and is easy to prepare.
First, the benefits: A 2018 study found 40% of Americans don't get enough vitamin D, a nutrient that helps maintain healthy bones and teeth and fight viral and respiratory infections. While we can make vitamin D from the sun, many of us are at risk because of where we live or how often we go outside or wear sunscreen. Both salmon and tuna (along with some mushrooms) are natural sources of vitamin D.
Salmon and tuna are also high in omega-3 fatty acids, which are heart-healthy fats. A 2016 study published in The Journal of the American Medical Association found that people who eat an omega-3-rich diet have reduced heart disease risk, lower blood pressure and lower triglyceride levels. The research also found that omega-3s help reduce chronic inflammation, a major contributor to many chronic health problems, including heart disease.
Selenium in seafood is another benefit. It's an essential mineral, which means it has to be obtained through your diet. Fatty seafood, such as salmon and tuna, are good sources of selenium. Selenium is an antioxidant, which helps immune function and with oxidative stress, according to research on selenium and immunity published in 2018 in the journal Nutrients.
The benefits of seafood are worth giving it a try. Your heart will be glad you did.
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