Seafood Consumption and Components for Health

Lifestyle-related diseases, such as obesity, diabetes, hypertension, and hyperlipidemia, are widespread and increasing in developed countries. Metabolic syndrome includes a cluster of symptoms that are related to lifestyle diseases and is associated with an increased risk of type 2 diabetes, some types of cancers, cardiovascular disease (CVD), and nonalcoholic fatty liver.

Together with the rapid increase in the number of older people with lifestyle diseases, these have become serious national problems, both medically and financially. Increased dietary sugar and fat promotes obesity and diabetes. Soft drink and fast-food consumption is influenced by several factors. Some of these factors include, but are not limited to, food availability, preferences, culture, age, and knowledge of nutrition and health. Reshaping the food environment is a promising new approach to lifestyle-related disease problems. Seafood is currently accepted as an essential food for humans. Seafood is highly regarded for its abundance of high-quality proteins, n-3 polyunsaturated fatty acids (PUFAs), and other nutrients, such as minerals, trace elements, and vitamins. These nutrients are essential for bodily functions and are beneficial to growth, the brain, and the nervous system; they also have anticancer properties. Seafood has helped alleviate food crises in many developing countries, providing a valuable supplement to a diverse and nutritious diet. In recent years, seafood consumption has gradually increased throughout the world. In Japan, the consumption of livestock food products, such as dairy products, meats, and their processed foods, have increased. This may lead to an increased incidence of CVD as a result of lifestyle-related diseases, such as hyperlipidemia, atherosclerosis, diabetes, and hypertension. Epidemiological and experimental reports have demonstrated a relationship between diet and incidence of CVD. Therefore, dietary therapy is considered the first-choice treatment for arteriosclerotic disease and is recognized as being as important as medical treatment. Many researchers have demonstrated that seafood has nutritional characteristics that maintain and promote health. In particular, the health benefits of seafood have principally been associated with high intakes of n-3 PUFAs, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fish oil contains abundant EPA and DHA and is sold as a functional food that can promote superior health. Many other bioactive components derived from seafood are also sold and are under development as functional foods. Functional food is generally consumed as conventional food that forms a part of the daily diet. Functional food provides basic nutritional functions and reduces the risk of lifestyle-related diseases. Seafood and its derived bioactive components can help improve imbalanced dietary habits and prevent lifestyle-related diseases.