A healthy diet and a sustainable eating strategy are crucial for the enhancement and maintenance of good health. This can be challenging though as there are a lot of food items out there claiming to be “healthy” or “low fat” when in fact, these food items are full of artificial ingredients and other preservatives. Another consideration for diet is the vitamin and mineral content of food items and one important aspect or component of a healthy diet is amino acids. People may be wondering though, what benefits and risks amino acids in salmon have. If you want to learn more about the health benefits and risks of salmon, then read on and find out!
Salmon and its effects on health
A majority of people focus on the health effects of salmon particularly in terms of its omega-3 fatty acid content. While the health benefits of this fatty acid are indeed undeniable, the other health benefits of salmon may have been passed over and overlooked. A recent trend seen in approaching salmon as a food item is its content in terms of amino acids and proteins.
A number of researches showed that the consumption of salmon can provide protein molecules that are bioactive (referred to as bioactive peptides as well) which can give individuals better management of inflammation of the digestive tract, enhanced effectiveness of insulin, and cartilage support.
Specific attention for another hormone found in salmon known as calcitonin has gained popularity in recent years as the said hormone has been shown to aid in the stabilization and regulation of minerals and collagen in surrounding tissues and bones. As the studies conducted in salmon are continued, it is possible that other health benefits will be discovered and identified.
The Health Benefits of Amino Acids in Salmon
Enumerated below are some of the possible health benefits of salmon:
Omega-3 Related Health Benefits
Salmon has been identified as a food item that can support enhanced health and quality of life due to it having omega-3 fatty acids that are unusually high. In fact, salmon that is broiled or baked can provide around two (2) grams of omega 3 fats which is more than what an average adult in the US obtains from the food items they consume in a number of days.
Salmon can also provide benefits related to cardiovascular health
Eating fish that have increased levels of omega 3 fatty acids has been linked with reduced cardiovascular or heart disease such as increased levels of triglycerides in the blood, hypertension or high blood pressure, arrhythmia of the heart, and heart attack.
Eating fish that are high in omega-3 fatty acids have also been linked with enhanced markers for metabolism for diseases related to the heart. It has been observed that benefits from the said fatty acid can start with as little as one fish with omega-3 fatty acids per week. In most cases though, benefits are more readily observable for people consuming increased amounts of these fishes (around twice to thrice on a weekly basis).
The studies also point towards the directly proportional relationship between a daily intake of 2 grams fish with omega-3 fatty acids to that of protection for the heart.
Salmon can contribute to improved cognition and mood
Experts concur that DHA is one of the most critical fat for proper human brain function and the high levels of concentration of this fat in salmon may explain the benefits of eating salmon in terms of improved cognitive function and reduced risk for certain issues or problems relating to the brain.
In addition, those who took in omega 3 rich fish and omega 3s were also observed to be less prone to depression, lower teenage hostility or aggression, and reduced decline in cognition for older adults. There is also some research linking IQ and the intake of omega-3 fatty acids.
Salmon can aid the body in the protection o the joints
Interestingly, joint health can also be positively affected by the intake of salmon and omega 3s. Evidence suggests that salmon contains certain EPAs which are then transformed by the human body into three (3) different forms of compounds that can aid the body in fighting off inflammation that is unwanted.
Salmon can process all of these compounds to enable and activate the anti-inflammatory response of the body along with its own (salmon) anti-inflammatory properties to produce a synergistic approach towards battling unwanted inflammation.
Salmon can also provide benefits to the human eye
The intake of fish with omega-3s such as salmon and omega 3s in general has been shown to aid the human eye in the prevention of two possible eye issues – chronic dry eye and macular degeneration. Macular degeneration can have its risk reduced through the intake of two (2) salmon servings each week.
It is a condition that is considered chronic and resulting in the deterioration of the retina and the eyeball leading to an eventual loss of vision, On the other hand, around five (5) to six (6) servings of salmon are needed per week to prevent or reduce the risk of developing dry eye.
Salmon can aid the body in reducing the risk of cancer
Eating omega-3 rich fish such as salmon has been shown to reduce the possible risk of developing certain forms of cancer. Some of these are breast cancer, prostate cancer, and colorectal cancer. However, some of the best results in terms of reduced cancer risk come from those types of cancers and illnesses that are primarily found in the lymph nodes.
It can be found as well in the lymphatic system such as non-Hodgkins lymphoma, multiple myeloma, and leukemia. Just like the effects observed in cardiovascular health issues, salmon’s positive effects on the abovementioned illnesses can be seen once the intake of salmon is conducted at least twice or thrice a week.
Salmon’s benefits related to amino acids
Aside from omega 3’s found in salmon, another interesting health benefit of this fish is the presence of amino acids and proteins in each serving. Studies suggest that salmon can help improve joint and cartilage health due to the presence of bioactive peptides. The amino acids in salmon have also been shown to possibly address inflammation and weak sensitivity to insulin.
What about the risks of eating salmon
The most common risk of eating salmon is the possible presence of POPS or Persistent Organic Pollutants, pesticides, or mercury which, if left unchecked, can compromise the quality and the safety of the aforementioned fish. Constant monitoring of these harmful factors should be enforced by pertinent Agencies.