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OLE OF FISH IN HUMAN HEALT:resented by

.r Azizul bin JulirinBS07110493

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Vital contribution to the survival

and health In some of Asias poorest

countries (Banglades,

Cambodia) people derive asmuch as 75% of their dailyprotein from fish.

rich food for poor people provides essential nourishment,

macronutients andmicronutrients.

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Malnutrition is still a problem in manycountries particularly in Africa.

Micronutrient deficiencies of vitamin A, iron and iodine are

also of public health concern in the whole African region.

Their consequences include nutritional blindness, poor learning capabilities,poor growth and increased morbidityand mortality rates.

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FO O D PY R A M ID

2 servings

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What are the health benefits offish?

1. Long-chain polyunsaturated fatty acids (PUFA)

eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA). present in both wild and farmed fish which

are found in abundance in the flesh ofoil-rich fish but they are also present inlean fish.

The benifit of PUFA

coronary heart disease.

arthritis

Alzheimer's disease

some types of cancer and asthma

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2. Proteins

The protein content in fish varies between15 and 23%.

The amount of connective tissue in fishmuscle is quite low and softens anddissolves more readily when heatedcompared to the connective tissue of land

animals.

The connective tissue is easily broken downby digestive enzymes making it very easyfor the body to digest.

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3. Vitamin A

easily absorbed by the body. important in the eye for transmission

of light stimuli to the brain.

It promotes growth and health of allcells and is particularly important forendothelial cells.

4. Vitamin D

needed for healthy bones

helps to absorb calcium in the body.

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5. Iodine

Fish contains more iodine than any otherfood in a normal diet.

Important for hormone development.

A person who doesn't have enough iodine in his diet may develop an

enlarged thyroid gland (goitre) or other iodine deficiency disorders.

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6. Selenium

The amount of selenium in fishbetween 0.02 and 0.06mg per100g fish flesh.

Incorporated into a number ofenzymes in

the body, such as glutathione

peroxidase. Protecting cell membrane from

damage

by free radicals, which are linked

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