Many people eat seafood for various reasons, but what makes them so popular? Consumers are attracted to seafood, whether it’s the taste, texture, or overall quality. And as the consumption of seafood increases, so do the health benefits. In this article, we will discuss some of the benefits of seafood and what makes people of different races and ethnicity prefer to eat it. Whether they’re just curious about what it tastes like or are serious seafood eaters, here are a few reasons why people love seafood restaurants in san francisco too.
Health benefits of eating seafood
Consuming seafood regularly is essential to our overall health. Seafood is rich in proteins, omega-3s, and other essential nutrients. These nutrients are necessary for the body. Omega-3 fatty acids are suitable for the brain and the eyes and reduce the risk of many health conditions. The omega-3 fatty acids in seafood are also ideal for our eyesight and reduce the risk of age-related macular degeneration and Alzheimer’s disease. Omega-3s are also crucial for developing children’s brains.
Consuming seafood regularly may help prevent heart attacks. Omega-3 fatty acids are found in fish and can help lower your blood pressure. Research has shown that eating seafood can reduce your risk of heart disease by 40 percent. Fatty fish contain more omega-3 fatty acids, but be sure to cook it properly because high heat destroys these fats. All types of fish are high in protein, low in saturated fat, and contain healthy amounts of vitamin E.
Seafood is also a good source of protein, vitamins, and minerals. Consuming two to three servings a week is enough to give your body the best nutrients. However, to get the most out of seafood, it’s essential to include seafood as part of a balanced diet with plenty of fresh fruits and vegetables, whole grains, healthy fats from olive oil, low-fat sugar, and refined carbohydrates.
Race-ethnicity differences in seafood consumption
There are significant race-ethnicity differences in seafood consumption. White and non-Hispanic Asian youth are more likely to consume seafood than their Hispanic counterparts. However, white and non-Hispanic black males consume less seafood than their Asian counterparts. Even though the rates are similar, non-Hispanic white and Asian males consume more seafood than their Hispanic counterparts.
The reason for this disparity may lie in deep-rooted food customs. One 2003 ERS study, which controlled for other factors, showed that non-Hispanic Asians consumed more seafood than their white and black counterparts. The study predicted that U.S. seafood consumption would increase faster than meat and poultry demand but remained under the federal dietary guidelines. In addition, those who ate more seafood than their white counterparts were more likely to be healthy, explaining the disparity.
One study found that women who self-identified as ‘Other’ were more likely to consume fish than white counterparts. In addition, non-Hispanic Blacks were more likely to report eating more than three servings of seafood per month. Among white women, the highest-consuming group was more likely to be US-born and foreign-born Hispanic, while non-Hispanic black women consumed the least.
