Seafood-based Omega-3 intake has been linked with a reduced incidence of chronic kidney disease, but no such association was found for plant-based sources.
Seafood sticks enriched with postbiotics and bioactive compounds may lower postprandial insulin and pulse pressure (PP), and reduce the risk of cardiometabolic disease (CMD) in abdominally obese individuals, says a new study.
Fresh research shows that high emissions scenarios place the vast majority of ocean life at ‘high’ or ‘critical’ risk, with implications for the economic wellbeing of costal economies and future food security.
The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.
In a new study, researchers have for the first time been able to establish reference values for omega-3 in pregnant women from a large sample of the population.
Older women who eat more than one-to-two servings a week of baked or broiled fish or shellfish may consume enough omega-3 fatty acids to counteract the effects of air pollution on the brain, according to a new study.
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
Whilst smaller scale sustainable fishing practices protect the oceans from depletion of marine life, they are vastly more detrimental to the environment, say researchers
A total of $4.6bn (€4.2bn) was spent on 659,399 tonnes of sustainable seafood last year, according the latest data published by the Marine Stewardship Council (MSC).
SEAFOODplus, the largest research project ever sponsored by the EU
in the seafood sector, is now underway and will aim to satisfy
consumer demand for healthy, safe seafood.