Nutritional Benefits and Health Risks of Seafood Consumption

Abstract

Around the world, seafood especially fish is an important part of people's diets because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These are key nutrients that support general health and wellbeing. Numerous marine species, including fish, shellfish, and crustaceans, are distinguished by its particular nutritional characteristics. Many nutritionists and health experts support consuming more seafood because of its high-quality protein, low fats, and essential micronutrients like vitamin D, iodine, and selenium. The polyunsaturated omega-3 fatty acids found in seafood, especially EPA and DHA, are necessary for brain development, cardiovascular health, and inflammation reduction. In addition, their regular intake has been shown to help with weight control, cognitive development in children, and lowering the risk of high blood pressure, inflammatory and neurodegenerative diseases. Despite its benefits, seafood consumption also poses certain risks. Environmental contamination introduces hazardous compounds such as heavy metals, pesticides, polycyclic aromatic hydrocarbons (PAHs), and microplastics into marine ecosystems. These pollutants can accumulate in seafood and potentially threaten human health. This review discusses the benefits and risks of eating seafood and the main points to consider when choosing and consuming it.