A healthy diet: where does seafood fit in?

Seafood contains more vitamins and minerals than any other form of protein.

It's also a very low-fat food, with the fats in seafood being chiefly composed of marine Omega-3 fatty acids, beneficial for heart, brain the central nervous system and the skin, as well as child development.

The US Food and Drug Administration announced Qualified Health Claims for Omega-3 fatty acids in 2004.  This was based on the reduced risk of coronary heart disease in conventional foods that contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids.

The Scientific Advisory Committee on Nutrition (SACN), which advises the Food Standards Agency (FSA), had recommended that adults eat at least two portions of fish a week, one of which should be oil-rich (e.g. trout, mackerel, herring) . A portion is considered to be 140grams. SACN's advice is different for children and women who are pregnant or lactating.