Balık etinin besin değeri ve insan sağlığındaki yeri

Deniz ve tatlı sulardan sağlanan balıklar, beslenmemizde önemli ve besleyici bir yere sahiptir. Pek çok su ürünü, insan beslenmesi için mükemmel bir vitamin ve mineral kaynağıdır. Protein kaynakları içerisinde sindirilme derecesi yüksek olan su ürünleri diğer yüksek proteinli besinlerle karşılaştırıldığında yağ oranı bakımından oldukça düşüktür. Ayrıca, su ürünleri sağlığa yararı kanıtlanan n-3 serisi çok doymamış uzun zincirli yağ asitlerinin tek kaynağıdır. Yapılan çeşitli çalışmalarla su ürünlerinde bulunan iki predominant omega-3 yağ asiti Eicosapentaenoic asit (EPA) ve Docosahexaenoic asit (DHA)'in sağlık açısından olumlu etkide olduğu belirlenmiştir. Bu iki yağ asiti vücutta önemli biyokimyasal ve fizyolojik değişikliklere yol açar. Omega-3 yağ asitleri, insan sağlığını etkileyen kalp hastalığı, kanser, şeker hastalığı, yüksek tansiyon gibi hastalıkların önlenmesinde ve tedavisinde yararlı etkilerinden dolayı önerilmektedir.

Anahtar Kelimeler:

besin değeri, sağlık, balık unu, yağ asitleri

Position in human health and food value of fish meat

The fish obtained from sea and freshwaters are an important component in our nutrition. A great deal of seafood is a perfect vitamin and mineral source for nutrition of human. The protein in seafood is higher digestible form and its fat content is lower than foods with high protein. Besides, seafood is the only source of fatty acids with long chain polyunsaturated n-3 series evidenced benefit to health. According to various studies, of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) which both are predominant omega-3 fatty acids (co-3) have positive effect from point of the health. These two fatty acids have been shown to cause significant biochemical and physiological changes in the body. Omega-3 fatty acids have been suggested to have beneficial effects in the prevention and/or treatment of major diseases affecting human health; such as coronary heart disease, cancer, diabetes and high blood pressure.

Keywords:

nutritive value, health, fish meal, fatty acids,

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