Medicine

Doctor Ilyashenko spoke about the benefits of white and red fish. Which one to choose?

fish
Both white and red fish are healthy, each has its own advantages. This was told by gastroenterologist Svetlana Ilyashenko.

— In terms of nutrients, red fish is undoubtedly richer. But for gastrointestinal pathologies, we more often recommend white fish. It contains less fat. It is also less allergenic, — the doctor noted.

She recommends starting the introduction of fish food for children with white fish. You can choose pollock, cod, hake.

Red fish contains more vitamins and microelements, and white lean fish is less caloric, does not cause allergies and is recommended even for small children, the doctor summarized.

There are several reasons why it is useful to eat fish:

  • Contains high-quality protein, which is essential for growth, tissue repair, and maintaining healthy muscles.
  • Fish, especially fatty varieties (salmon, mackerel, sardines), are rich in omega-3 fatty acids, which help reduce inflammation and support heart and brain health.
  • It is a good source of vitamins (such as vitamins D and B12) and minerals (such as iodine, selenium, and zinc), which are important for overall health.
  • Regular fish consumption is associated with a reduced risk of cardiovascular disease by improving cholesterol levels and lowering blood pressure.
  • Omega-3 fatty acids found in fish help improve cognitive function and reduce the risk of dementia and Alzheimer's disease.
  • Some studies suggest that omega-3 fatty acids may help protect vision and reduce the risk of age-related macular degeneration.
  • Fish is more easily absorbed by the body compared to red meat.

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Important! The information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.