ABSTRACT
The term “seafood” generally covers a heterogeneous group of aquatic organisms both from the marine environment and also freshwater, including mollusks, crustaceans, and all types of nsh. It represents a major source of the very long-chain polyunsaturated n-3 fatty acids, but also of other potentially protective components, such as vitamin D, vitamin B12, calcium, selenium, iodine, choline and taurine, as well as a well-balanced amino acid composition (Lund, 2013). Several studies (Calder and Yaqoob, 2009; Costa, 2007; Daviglus et al., 2002; Olsen, 2004; Patterson, 2002) have suggested links between seafood consumption and reduction in risk of many chronic diseases including, but are not being limited to, coronary heart disease, high blood pressure, stroke, age-related maculopathy, some cancers, rheumatoid arthritis, and other inammatory diseases, as well as preterm delivery, obesity, and decit of childhood cognitive development. It is widely recommended that human diet should include at least two portions of sh a week, and maternal sh consumption during pregnancy is benecial for fetal neurodevelopment (Daniels et al., 2004).
