What’s so healthy about seafood?
Select bibliography
FRDC Final Report 1996/340. ‘Enhanced usage of contemporary scientific findings on health benefits of seafood to promote fresh seafood consumption’. FRDC, and the references contained within, is the main source of information used in the development of this book. The following sources are additional to those used in Final Report 1996/340.
Australia New Zealand Food Authority. The Australian Food Standards Code (Volume 1) – as amended until December 2000.
Australia New Zealand Food Authority. The Joint Australia New Zealand Food Standards Code (Volume 2) – December 2000 and as subsequently amended.
Australia New Zealand Food Authority. Transitional Standard for the Operation of Volume 1 and Volume 2 of the Food Standards Code – December 2000.
Bao, D.Q., Mori, T.A., Burke, V., Puddey, I.B. & Beilin, L.J. Effects of dietary fish and weight reduction on ambulatory blood pressure in overweight hypertensives. Hypertension 1998; 32: 710—7.
Charnock, J,S. The role of omega-3 polyunsaturated fatty acid-enriched diets in the prevention of ventricular fibrillation. Asia Pacific Journal of Clinical Nutrition 1999; 8:226—30.
de Lorgeril, M., Salen, P., Martin, J-L., Monjaud, I., Delaye, J. & Mamelle, N. Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction. Final report of the Lyon Diet Heart Study. Circulation 1999; 99: 779—85.
GISSI-Prevenzione Trial Investigators. Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Lancet 1999; 354: 447—55.
Hibbeln, J.R., Salem, N. Jr. Dietary polyunsaturated fatty acids and depression: when cholesterol does not satisfy. American Journal of Clinical Nutrition 1995; 62: 1—9.
Hibbeln, J.R. Fish consumption and major depression. Lancet 1998; 352: 1213.
Horrocks, L.A. & Yeo, Y.K. Health benefits of docosahexaenoic acid (DHA). Pharmacological Research 1999; 40: 211—25.
Kamei, M., Fujita, T., Kanbe, T., Sasaki, K., Oshiba, K., Otani, S., Matsui-Yuasa, I. & Morisawa, S. The distribution and content of ubiquinone in foods. International Journal for Vitamin and Nutrition Research 1986; 56: 57—63.
Weber, C., Bysted, A. & Hølmer, G. The coenzyme Q10 content of the average Danish diet. International Journal for Vitamin and Nutrition Research 1997; 67: 123—9.
Weisinger, H.S., Armitage, J.A., Sinclair, A.J., Vingrys, A.J., Burns, P.L. & Weisinger, R.S. Perinatal Omega-3 fatty acid deficiency affects blood pressure later in life. Nature Medicine 2001; 7: 258—9.
Captions on photos
Seafood consumption is associated with a wide range of health benefits.
Essential fatty acids are best obtained from eating seafood. Swordfish and Atlantic salmon (pictured) are two species that contain high levels of Omega-3 fats.
Steaming is recognised as a particularly healthy method of cooking seafood.
Nutritionists increasingly advocate the use of a mediterranean diet (which includes seafood) for people at risk or suffering from coronary heart disease.
Anti-oxidants in vegetables enhance the benefits of Omega-3 and Omega-6 fats found in seafood.
In addition to being low in saturated fat, some studies show that increased finfish intake may protect against obesity and glucose intolerance.
research has indicated that seafood consumption may have a range of benefits for women during pregnancy and lactation.
In australia, the food standards code, prepared by ANZFA is the primary source of information on food regulation.
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