A study by the Swedish Research Institute -published in Communications Earth & Environment, of the prestigious journal Nature- concluded that seafood, such as salmon, is more nutritious and healthy than red meat, in addition to highlighting its importance as a source of omega-3 fatty acids.
The researchers evaluated 41 different species with the information available from the official databases of Switzerland, Japan, Canada and the FAO. Through these, they highlighted that the nutrients of fish and shellfish are superior to those of meats such as chicken, beef and pork, in addition to having lower greenhouse gas (GHG) emissions.
“This report is yet another endorsement of the trend we have seen over the last few years, where salmon has been shown to be nutrient dense and healthy, as well as being one of the animal proteins with the lowest carbon footprint, with the lowest water consumption and the most efficient in terms of consumption performance,” said the president of SalmonChile, Arturo Clément.
It should be noted that in September, the United States Food and Drug Administration (FDA), after more than 28 years, included salmon on the list of healthy foods, meeting requirements such as being below the limits of saturated fat, sodium and added sugar.
Omega 3 fatty acids are associated with heart health benefits, reducing the risks of cardiovascular diseases such as hypertension, vascular function, endothelial dysfunction, inflammation, platelet reactivity and thrombosis, triglyceride concentrations in the plasma and heart rate variability.