Nutritional and Health Benefits of Seafood for Human: A Review

Abstract

Seafood is any form of sea life regarded as food by humans, especially fish and shellfish. Shellfish include various species of molluscs (gastropods, bivalves and cephalopods), crustaceans, and echinoderms. It also includes edible sea plants such as some seaweed and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is a popular part of the chilled product range and more people are turning to fish as a healthy alternative to meat. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Seafood consumption is significant for human health, offering various benefits, particularly for heart health, intellectual development, and overall well-being. It's a good source of protein, vitamins, and minerals, including omega-3 fatty acids, which are crucial for improved heart health, better brain function, potential weight management, and reduced risk of certain diseases. The present review compiles the recent information from the available literature relating to the nutritional and health benefits of seafood to humans concerning biochemical constituents, health benefits, and nutritional benefits. It is recommended that seafood intake for an adult is 225g per week, whereas for those who are pregnant, breastfeeding, or children, about 225 to 340g of seafood intake is recommended per week.