Fish has long been considered “brain food.” Some studies have shown that people who eat fish maintain more gray matter — that is, greater brain volume — than those who don’t. But the benefits of eating fish actually cast a much wider net. “Fish and other marine life are some of the best sources of vitamin D, which helps your bones develop,” says Dr. Yin Cao, an assistant professor of surgery at Washington University School of Medicine. “Fish also contains a good amount of vitamin B2, which can help prevent certain types of cancer and keep your eyes healthy. The selenium and antioxidants in fish help protect your cells from damage.”
In general, fish can be classified as lean — such as bass, cod and tuna — and fatty. “This may sound bad, but these fish contain the good kind of fat that is heart healthy and good for you,” explains Dr. Cao. “Fatty fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna contain the highest amounts of omega-3 fatty acids, which help lower blood pressure, reduce inflammation and keep your brain healthy.”
For more information about sustainable seafood choices or to download a free consumer guide, visit the Monterey Bay Aquarium Seafood Watch website at seafoodwatch.org.
In Good Taste is brought to you in partnership with Siteman Cancer Center. Watch for more healthy, seasonal cooking ideas each month.