Aquatic products, including fish, crustaceans, shellfish and algae, play a vital role in the move towards a more balanced and sustainable diet. Rich in essential nutrients like omega-3 DHA and EPA, vitamins, minerals, and being a cost-effective source of protein, these foods contribute to global food security. However, while fish and its derivatives offer considerable benefits to our health, a careful balance must be struck to avoid risks like methylmercury and minimize environmental impact.

The nutritional benefits of aquatic products

Aquatic products are a essential source of nutrients. Indeed, fish, crustaceans and shellfish are rich in proteins high quality, vitamins such as A and D, and useful minerals such as phosphorus, iodine, zinc, copper, selenium and fluorine. These elements constitute an essential basis for a balanced diet, supporting muscle development and bone strengthening.

The importance of omega-3 in our diet

THE omega-3, notably DHA and EPA, play a crucial role in brain and cardiovascular health. Highly present in fatty fish such as salmon and mackerel, they help reduce inflammation, improve cognitive function and protect against certain heart diseases. Promoting regular consumption of fish rich in omega-3 can therefore significantly improve the quality of life of consumers.

Aquatic products and sustainability

Faced with current environmental challenges, the adoption of aquatic products can reduce the carbon footprint compared to other protein sources such as red meat. Aquatic products from fishing and aquaculture contribute to improving the sustainability of food systems thanks to production that generally generates less greenhouse gases. To strengthen this eco-responsibility, it is essential to optimize the use of aquatic resources, by promoting sustainable fishing practices and integrating plant proteins into the diet of farmed fish.

Risks associated with eating fish

Although beneficial, fish can contain harmful substances such as methylmercury, toxic to the central nervous system especially in young children and during in utero development. It is therefore recommended to limit fish consumption to twice a week and incorporate a variety of species to avoid excessive exposure. Consumers can thus benefit from nutritional benefits while minimizing risks.

Enrich our diet with algae

Seaweed, sometimes forgotten, is gaining popularity as a sustainable source of nutrients. They are rich in fiber, vitamins, and minerals and can supplement the human diet in the form of supplements and food ingredients. By integrating algae into their diet, consumers participate in enriched food biodiversity while promoting a healthy diet for a healthier planet.