Why eat salmon?

Salmon is greatly valued for its organoleptic characteristics. It is also an important source of polyunsaturated fatty acids of long chain omega-3, particularly eicosapentaenoic acid (20:5, EPA) and docosahexaenoic acid (22:6, DHA).  EPA consumption is associated with cardiovascular health protection because it contains hipotriglyceridemic, hypocholesterolemic and anti-inflammatory effects. DHA is associated with the development and function of the nervous and visual system.  It is considered that the consumption of these fatty acids is an important health benefit for everyone and of all ages. In the Western population, there is a chronic deficit in the consumption of omega-3 fatty acids, particularly those of marine origin such as EPA and DHA.  In Brazil, as in Chile, there is still room for significant growth of fish consumption.  The eating of only two or three salmon servings provides almost double than what is suggested by EPA and DHA. Thus, it is necessary to promote consumption policies to increase consumption of fish, particularly salmon, because of a high-availability and its high content of omega-3 fatty acids, among other nutritional properties. It is necessary that salmon becomes an accessible product to the population and at a reasonable cost.

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