A recent study at the University of Washington clinched the fact that eating one salmon meal per week can reduce the risk of primary cardiac arrest. Cardiac arrest kills 250,000 Americans each year.
Fresh, fresh-frozen, or canned Alaska King Salmon provides the highest amount of Omega-3 fatty acids of any fish -- 1700 milligrams per 100 gram portion. Alaska Sockeye Salmon is a close second, providing 1200 milligrams per 100 gram portion, with Alaska Silver Salmon providing 1100 milligrams per 100 gram portion.
Here's a list of studies that explore how and why wild seafood is good for you:
Conclusion: "The omega-3 PUFA EPA and DHA are important throughout life and are a dietary necessity found predominantly in fish and fish-oil supplements. The omega-3 fatty acids EPA and DHA are essential for proper fetal development, and supplementation during pregnancy has also been linked to decreased immune responses in infants including decreased incidence of allergies in infants. Omega-3 fatty acid consumption has been associated with improved cardiovascular function in terms of anti-inflammatory properties, PAD, reduced major coronary events, and improved antiplatelet effects in the face of aspirin resistance or clopidogrel hypo responsiveness."Enhanced incorporation of omega-3 fatty acids from fish compared with fish oils
Conclusion: "Fish consumption is more effective in increasing serum EPA and DHA than supplementing the diet with fish oil.”
Conclusion: "The results of the present study suggest that consuming omega-3 during intensive wrestling training can improve pulmonary function of athletes during and in post-exercise."
Conclusion: Epidemiologic studies suggest that a diet rich in fish is associated with less cognitive decline and with a decreased risk of Alzheimer's disease. The benefits may be specific to the intake of fatty fish, such as tuna, and may be evident only in those who are negative for the apolipoprotein E (ApoE) epsilon 4 allele. Regular fruit and vegetable intake, even in the form of juices, has also been associated with a decreased risk of Alzheimer's disease.
Conclusion: "...It is likely that nutrients are acting synergistically to provide protection. Therefore, it may be more practical to recommend food choices rich in vitamins C and E, β-carotene, zinc, lutein and zeaxanthin, and omega-3 fatty acids...Fish oils are the primary source of omega-3 fatty acids."
Conclusion: Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function. In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include fatigue, poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.
Conclusion: This meta-analysis suggests that dietary and nondietary intake of n-3 polyunsaturated fatty acids reduces overall mortality, mortality due to myocardial infarction, and sudden death in patients with coronary heart disease.
Conclusion: "there is enough evidence to suggest that omega-3 acids are salubrious. Ingestion of fish regularly might not only help reduce cardiovascular disease, but also other seriously debilitating conditions, such as asthma and depression."
Conclusion: Higher circulating individual and total ω3-PUFA levels are associated with lower total mortality, especially CHD death, in older adults.
Conclusion: "The study indicates a potentially important role for dietary long-chain n-3 PUFAs in the etiology of RA, and that adherence to existing dietary guidelines regarding fish consumption may also be beneficial in terms of RA risk."
Conclusion: The inflammation-resolving properties and favorable effects of EPA and DHA on oncogenic proteins, as well as on the cardiovascular, bone, and central nervous system, make them excellent candidates for primary and secondary breast cancer prevention trials for individuals at increased risk as well as breast cancer survivors. Interventional trials in these cohorts are ongoing.
What is the nutritional value of that Wild Alaskan Seafood you're enjoying for dinner tonight? If you want to track your calorie intake or just find out what the nutritional value of your seafood meals are, click HERE for a great chart of all of Alaska's Wild, Sustainable Seafood Choices.
"In contrast to the potential harm from mercury, the great majority of scientific evidence suggests that eating fish does much more for your health than against it. Seafood consumption has net health benefits in cardiovascular, neurologic, immune, behavioral and mental health outcomes. Moreover, seafood carries a protective factor against mercury toxicity." A new paper from Dr. Joyce Nettleton examines the benefits and risks of seafood consumption. See it HERE.
Alaska Seafood comes from some of the cleanest water in the world and has lower mercury levels than wild caught seafood from almost anywhere else. Notably, all species of wild salmon, young halibut and ling cod, Alaska pacific cod, and black rockfish have such a low mercury content that there are no dietary restrictions on the amounts anyone can eat.
Below are some links that give you the mercury levels for the various species of fish, along with dietary recommendations.