Nutritional Benefits of Seafood
The nutritional benefits of seafood are endless, and Oregon's Choice unique cooking and canning process preserves even more of these natural healthy benefits. Oregon's Choice top quality Albacore tuna and Chinook salmon fillets are packed into the can; the lid is sealed and cooked once. All the natural value of the fish is in the can. This is our "natural pack." No water, oil, or preservatives added. The liquid in our cans is entirely natural fish oil. Visit our FAQ for more information about what makes Oregon's Choice special.
Current dietary recommendations include eating at least two seafood meals a week. Albacore, because of its Omega-3 fatty acids, is a good choice for heart healthy diets. Chinook (King) and sockeye salmon and albacore tuna are the highest finfish in Omega-3 fatty acid content, according to Dr. Joyce Nettleton in her book, Seafood Nutrition.
It seems that the list of nutritional benefits of seafood keeps getting longer and longer. A statistical analysis in the Archives of Neurology in 2003 revealed that people who ate fish once a week or more had a 60% lower risk of Alzheimer's disease than those who rarely or never ate fish. While this finding supports several previous findings, more research is needed to firmly establish the link between fish consumption and a lower risk of Alzheimer's.
We do know from eating rich fish regularly include:
- Reduces the chance of developing heart disease
- During pregnancy and breast feeding, ensures the proper development of brain, neural and visual tissue in developing infants
- May prolong life after a heart attack
- Usually lowers blood triglycerides (fats)
- May improve function of the heart and reduce damage from heart disease
- Can modestly lower blood pressure reducing risk of heart attack and stroke
- May improve symptoms of certain inflammatory diseases such as arthritis and psoriasis.
(Source: Eat Fish and Seafood Twice a Week: It Can Make a Difference, Dr. Joyce A. Nettleton, seafood expert, nutrition consultant and author of Seafood Nutrition: Facts, Issues and Marketing of Nutrition in Fish and Shellfish and Seafood and Health.